Conference turris::cooks

    1 9in unbaked pie shell
    1 egg white slightly beaten
    
    FILLING:
    
    4 slices bacon
    1/2 lb Swiss cheese grated (2 cups)
    4 eggs
    1 1/2 c. half and half or light cream
    1/4 tsp salt
    1/8 tsp nutmeg
    dash of pepper
    
    1. Brush pie shell with egg white; refrigerate
    2. Preheat ovan to 375F
    3. Make filling: Fry bacon unitl crisp; drain; crumble. Sprinkle
       over bottom of pie shell.  Sprinkle cheese over bacon.
    4. In med. bowl, with wire wisk or rotary beater, beat eggs with
       half and half, salt, nutmeg, and pepper just until combined,
       but not frothy.
    5. Slowly pour into pie shell.
    6. Bake on low rack in oven, 35 to 40 minutes, just until puffy
       and golden.
    7. Cool 10 min. before serving.
    
    		Salami-corn Quiche
    
    Make basic quiche, omit bacon and salt, use 1 cup half and half.
    2 Tbsp butter. Saute 1 cup chopped onion until golden, about 5min.
    remove from heat.  Add 1 8oz can cream style corn and 1/8 lb Italian
    salami, cut into 1/4in strips.
    Spoon corn mixture over grated cheese; pour egg mixture on top.
    bake 40 min.

Tourte Bretonne (seafood quiche)
6-8 servings

2 T butter
1/4 c minced onions
1 T tomato paste
1/4 c Marsala wine
1/2 lb shrimp, shelled, deveined, and cut into 1-inch pieces
1/2 lb scallops, cut into 1/2-inch pieces
2 T minced parsley
2 T chopped chives (freeze-dried are OK)
salt and pepper to taste
1 9-inch pie crust, partially baked
1 1/4 c grated Gruyere or Swiss cheese
1 c whipping cream
1/2 c half-and-half
4 large eggs, lightly beaten
(1 egg yolk - I don't bother)
1/2 t basil
1/4 t fennel seeds
dash of cayenne
salt and pepper to taste

Preheat oven to 375o F.
Melt butter in a skillet.
Add onion and saute until soft.
Stir in tomato paste.
Add wine and cook over high heat 1-2 minutes until sauce is reduced to 2T.
Add shrimp and cook over medium heat just until pink.
Stir in scallops, parsley, and chives, and cook 1 minute.
Season with salt and pepper.
Spoon seafood into pastry shell.
Sprinkle with cheese.
Combine remaining ingredients and pour over cheese.
BAke 35-40 minutes until well puffed and set in the center.
Allow to cool for ten minutes on a rack before serving.

    My quick and easy quiche is always the same...
    
    Take a package of the Pillsbury All Ready Pie Crust and prepare
    according to directions.. (do not cook yet!)
    
    Take whatever vegetables I have in the fridge, cooked or not, and
    any leftovers of meat (But be reasonable, cabbage might work, but
    then again, it might not)  and saute them with plenty of onion and
    garlic.  Then when the onion seems done, I add white wine and 1/2
    chicken buillion cube (the Knorr kind is best).  Cook covered until
    the liquid has boiled down to about 1/2 cup or so.  
    
    In a bowl, beat 3 eggs, add pepper (salt if you wish, I don't because
    the cheese has plenty of salt in it) and some grated nutmeg.  Then
    add about a cup of skim milk.  I find that cream is too rich to 
    use now that I've used skim.  Add just a little wine and some more
    nutmeg.
    
    Now back to the pie crust.  I nearly always coat the bottom of the
    pie crust with Philly cream cheese and chives.  Just a thin layer.
                 
    Then put the vegetables in.  Then add cheese (whatever you have
    it doesn't really matter) and then add the egg mixture.  Very gently
    with a rubber spatula move the egg into the vegetable mixture.
    
    Bake in oven for about 1/2 hr or so or until the quiche doesn't "wiggle"
    in the middle (I'm very exact, aren't I?!)  Allow it to "sit" for
    a few minutes before serving. 
    
    Believe it or not, this is an excellent way to make quiche.  It
    doesn't have to be Lorraine or mushroom or anything. It's a great
    way to disguise leftovers and to make a heathly alternative to meaty
    dishes.  My quiche is ALWAYS different and ALWAYS good, just ask
    my husband!
    
    Good luck!
    

    I tried zucchini last night & who doesn't have extra zucchini this
    time of year???  Added about three handfuls of it grated (peeled
    half of it before grating so there were green specks)and squeezed,
    sauteed with the onions first.  Couldn't really taste it, looked
    nice and was eating some vegetables, too!

1 and 1/2 cups of Bisquick
8 oz. of shredded or grated cheddar cheese
1 egg, beaten
1 cup milk
1 cup freshly chopped onion
1/2 cup butter

Saute the onion in 3/4 of the butter.  Mix the egg with milk.  
Add the Bisquick and 1/2 of the cheese.   Add the onion (butter and
all).  Mix well.  Pour mixture into a greased 11 x 7 pan and spread
evenly.  Sprinkle with remaining cheese.  Melt remaining butter and
drizzle on top.   Bake at 400 degrees for 15-18 minutes.  Cut into
squares and serve warm.

NOTE:  This freezes and reheats very well.  Reheat for 5-10 minutes
       at 350 degrees.
    

    The recipe I used to use is basically 1 small carton whipping cream
    and 3 eggs.  From there, it is up to you - onions, bacon, veggies,
    cheeses, seafood, etc, etc.  It is a good way to clean out the fridge
    - just grate it all and mix it up!  
    
    Has anyone made it using Eggbeaters?  Or with a rice crust instead
    of white flour?
    
    TW

>    Has anyone made it using Eggbeaters?  Or with a rice crust instead
>   of white flour?

Yes, eggbeaters work okay...but use seasonings as it is REALLY bland
without them.  I ALSO used 2/3 half-and-half and 1/3 plain milk and
it worked just fine.  I seasoned the thing by sauting my veggies in
a teaspoon of olive oil and seasoning the veggies.

I used some low-fat cheese in a layer on top of the veggies I put
in the crust, but just a little cheese...low-fat swiss was the kind
I used.

    1 unbaked 9-inch deep-dish (or regular) pie shell
    1 egg white, lightly beaten
    1 T butter
    1 1/2 c thinly sliced zucchini
    1/2 c chopped onion
    1 7 3/4 oz can salmon, skin and bones removed, flaked (save liquid)
    2/3 c grated swiss cheese
    3 eggs
    1 1/2 c half-and-half
    (1/2 t salt)
    1 t minced fresh dill or 1/4 t dried dill
    some ground black pepper
    
    Preheat oven to 375 oF.
    Brush pie shell with egg white.
    Melt butter in medium skillet over medium-high heat.
    Add zuke and onion and cook until crisp-tender, about 2 minutes.
    Let cool slightly.
    Layer salmon, zuke mixture, and cheese in pie shell.
    Beat eggs and beat in half-and-half, reserved slamon liquid, and
    seasonings.
    Pour into shell.
    Bake until set, about 40 minutes.
    Coll slightly before serving.
    Makes 4 to 6 servings.

    This is the quiche that my mom always made, which is why I have
    grown up not knowing that quiche is really made with pie crust.
    
    ****************************************************************
    
    1/4 lb. grated Swiss cheese (about 1C.)
    	place on bottom of quiche plate
    2-3 strips Bacon, cooked and crushed
    	sprinkle on cheese
    Layer of cooked veggies, drain well
    	(I usually stick to broccoli or brussel sprouts)
    
    In Blender:
    	1 can crm. celery soup - UNdiluted
    	3 eggs
    	1/2 T. minced onion
    
    Pour blender misture over veggies
    
    Sprinkle with nutmeg
    
    350 for 45 minutes
    Let stand 10 min before serving
    
    

    
    	Can Quiche be frozen ? If so do I freeze it before or after I bake 
    	it ?
    
    					jim

    
     Rep .8
    
      Quiche freezes just fine. I usually cook it first and then freeze
    but I don't see why you couldn't freeze it "raw".
    
    -mike
    

    RE: FREEZING IT RAW
    
    Actually, there is a very REAL reason why one should NOT freeze
    a Quiche when it's raw, accepting that you can buy "Pour-a-Quiche"
    stuff etc. Every decent quiche recipe includes egg, the white of
    which will freeze but not so the yolk. "Pour-a-Quiche" and other
    frozen concoctions would assumedly be based on use of powdered egg,
    hence there's a very difference between home made and off-the-shelf
    when it comes to Quiche.
    
    Interested in a quiche without pastry? 

    I am getting ready to make 8 quiche for a wedding shower on Saturday.
    My plan is to make them all on Friday and bake them per the directions
    less about 5 minutes.  Then Saturday morning Cook them the remaining
    time and warm them up.  Has anyone ever done this?  Are there any
    health risks?  I'm assuming that the eggs are already cooked befor
    the last 5 minutes of baking and that reheating the pie will dry
    it out. Am I making some false assumptions?
    
    Suggestions welcome
    Michelle

    Five minutes one way or the other won't make much difference with
    quiche.  Since custards tend to loose a little liquid when
    refrigerated, simply reheating should help keep the crust from becoming
    too soggy and won't dry out the quiche.  My advice is to cook them
    until they're done and don't worry about it. 
    
    Mike

You can avoid soggy crust by making the filling in a pie pan sans crust
and baking the crust separately.  When getting ready to serve, slip the
filling into the crust and warm both up for approx. 15 minutes in a
pre-heated, hot oven - results: crispy crust, hot quiche, happy eaters.

This trick works very well with any custard - including pumpkin pies,
the ultimate soggy-crusted pie when baked the normal way.

    If you're that nervous about a soggy crust, couldn't you just bake
    the bottom crust 5-8 min first, then add the ingredients and then
    bake again? 
    
    Personally, I don't worry about the crust.
    I've also done Quiche in muffin tins, sprayed with PAM. No crust.
    Just ladle the stuff in and bake. They're perfect for Showers or
    parties, because they're just the right size and people can hold
    them in their hands if necessary.
    
    beth

this is something that we made up at home last saturday night, late.
i wouldn't change a thing in it, it was terrific just the way we did
it.  

scallop/bacon/broccoli quiche
-----------------------------

2 large shallots, finely chopped
3/4 cup broccoli, finely chopped
3/4 cup shallots, finely chopped
3/4 cup sea scallops, cut across the grain into quarters
4 pieces bacon, cooked and crumbled
1/3 cup reduced fat mozzerella shredded cheese
1/3 cup reduced fat mild cheddar shredded cheese
1 T butter
1 T Beringer White Zinfandel
White Pepper
2 Eggs
1/2 Cup 1/2 and 1/2
1/2 Cup 2% Milk
One Already Pie Shell

line your 10" pie pan with the pastry shell.   put aluminum foil over
this and cover the foil with a 9" pie pan.  Heat in oven at 375of for
20 minutes.  remove foil and 9" pan.  

melt butter in pan, add shallots and cook till transparent.  add 
scallops and cook till opague.  drain off most of the liquid, add
the broccoli and mix.  once well mixed stir in wine and let simmer
for about 2 minutes.  add crumbled bacon and take off heat.  there
should be little to no liquid left.  pour mixture into pie shell.

beat eggs, milk, 1/2 and 1/2 and white pepper, to taste, together.  
pour into pie shell.  bake at 375of for 30-40 minutes.  let sit for 
5 minutes before cutting.
    
    bon appetite'
    
    cj

    Here is a recipe for a blue cheese quiche.  I have another one at
    home that I can't seem to put my hands on.  When I find it (over the
    week-end) I will enter that one as well.
    
    
                            Danish Blue Quiche
    
    
    1 9" Pie Shell (unbaked)
    1 1/4 Cup Grated Swiss Cheese
    3/4   Cup Crumbled Danish Blue Cheese
    1 1/2 Cup Heavy Cream
    4 Eggs
    1 Shallott finely diced
    1/4   Cup Chopped Parsley
    1 Jar Sliced Mushrooms (drained thoroughly)
    Dash of freshly grated Nutmeg
    Dash of freshly ground Coarse Salt
    1/2   Teaspoon Paprika
    
    Mix eggs, cream, salt, nutmeg, shallotts, parsley in a bowl.  Stir in
    grated Swiss Cheese.  Fold in crumbled blue cheese.  Put mushrooms in
    bottom of unbaked pie shell - pour cheese mixture in.  Sprinkle on
    paprika and a few parsley flakes.
    
    Put in a pre-heated 375 degree oven 40/45 minutes or until knife, when
    inserted in center, comes out clean.
    
    Cool 10/15 minutes on wire rack before serving.
    
    Marilyn
    

    ...and here is the other one.  I found it home over the week-end.
    
    
                           BLUE CHEESE QUICHE 
    
    1 9 inch pie shell (baked)
    1.4 Ounce Package of Blue Cheese
    2 Cups light cream
    4 eggs
    1/4 cup grated onion
    1 teaspoon salt
    1/4 teaspoon white pepper.
    
    
    Put into baked pie shell in a 450 degree oven for 15 minutes.  Reduce
    heat to 350 and bake 15-20 minutes more.  Let stand 10 minutes before
    serving.
    
    *  Personally I like the other one better...this one is a bit more
       bland.
    
    Marilyn