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I went on a search for Quiche recipes
Posted on 1/18/14 at 2:26 pm
Posted on 1/18/14 at 2:26 pm
The Allrecipes site has a library of them to consider, but one in particular jumped out of the box. Crab and swiss quiche. I will check on crab meat availability on Monday to give it a go. My tart pan needs some usage.
Posted on 1/18/14 at 2:54 pm to CITWTT
Yum. I'd definitely eat that.
Posted on 1/18/14 at 2:59 pm to CITWTT
Crab And Swiss Is my All Time Fav. Now Ican Think Of Nothing Else. Damn you.
Posted on 1/18/14 at 3:06 pm to txtigersw
quote:
Damn you.
You're welcome.
Posted on 1/18/14 at 3:48 pm to CITWTT
I make one with mayo, milk, eggs, flour, green onions, swiss cheese, crabmeat and a little salt and white pepper. Comes out fluffy every time.
Posted on 1/18/14 at 4:00 pm to CITWTT
Some combination of eggs, cheddar, broccoli, ham and onion.
Ground beef, onion, mushrooms and cheese (white or yellow)
The wife does a vegetable tian then floods it with eggs and bakes that, reminding me of quiche
Th ebase similar to this tian
bacon, onion and cheeses quiche (add mushrooms too)
I like this one
Ground beef, onion, mushrooms and cheese (white or yellow)
The wife does a vegetable tian then floods it with eggs and bakes that, reminding me of quiche
Th ebase similar to this tian
bacon, onion and cheeses quiche (add mushrooms too)
I like this one
Posted on 1/18/14 at 4:27 pm to MeridianDog
This is adapted from the Cook's Illustrated quiche recipe. I use ham instead of bacon, reduce the milk to 1/2 cup instead of 1 cup and add fragrant herbs. The white pepper and nutmeg are perfect for seasoning.
8 ounces smoked ham or fried bacon (about 8 slices) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1/2 cup whole milk
1 cup heavy cream
1/2 tsp. salt (optional if meat is salty)
1/2 tsp. ground white pepper
pinch fresh grated nutmeg
optional: diced green onion tops, parsley, fresh thyme, sage, rosemary
4 ounces Gruyère cheese grated, or Swiss (cheaper)
9-inch partially baked pie shell (warm), baked until light golden brown, about 10 minutes
Adjust oven rack to center position and heat oven to 375 degrees. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.
Spread cheese and meat evenly over bottom of warm pie shell (if the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn) and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 45 to 50 minutes (the center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set--and sink somewhat--as it cools). Transfer quiche to rack to cool. Serve warm or at room temperature.
8 ounces smoked ham or fried bacon (about 8 slices) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1/2 cup whole milk
1 cup heavy cream
1/2 tsp. salt (optional if meat is salty)
1/2 tsp. ground white pepper
pinch fresh grated nutmeg
optional: diced green onion tops, parsley, fresh thyme, sage, rosemary
4 ounces Gruyère cheese grated, or Swiss (cheaper)
9-inch partially baked pie shell (warm), baked until light golden brown, about 10 minutes
Adjust oven rack to center position and heat oven to 375 degrees. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.
Spread cheese and meat evenly over bottom of warm pie shell (if the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn) and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 45 to 50 minutes (the center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set--and sink somewhat--as it cools). Transfer quiche to rack to cool. Serve warm or at room temperature.
Posted on 1/18/14 at 5:14 pm to CITWTT
I don't eat quiche on account of I'm a real man.
Posted on 1/18/14 at 5:50 pm to LSUballs
Real men eat quiche and don't give a frick about what other men think about what they eat at all.
Posted on 1/18/14 at 6:17 pm to Gris Gris
quote:
I make one with mayo, milk, eggs, flour, green onions, swiss cheese, crabmeat and a little salt and white pepper. Comes out fluffy every time.
This sounds a lot like the recipe we use, which came from a Southern Living cookbook. So good! And it's really easy to make. (I add a little cayenne to it too though.)
We've subbed some small sauteed shrimp for half the crabmeat before, and that comes out good too, but perhaps a bit "wetter".
This post was edited on 1/18/14 at 6:18 pm
Posted on 1/18/14 at 6:19 pm to CITWTT
However you need to justify your quiche is fine with me Cit.
Posted on 1/19/14 at 9:38 am to LSUballs
It came from an executive pastry chef years ago when the book Real Men don't eat Quiche was popular and we were cranking out a small bunch(say 50) of them at the moment. The oven we had could easily hold 4-500 12-14 inch pizzas in it with no problem.
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