Quiche for Dinner

I love a good quiche. A friend recently gave me a chicken quiche recipe in which the crust is sort of like cheese straw dough. I haven't made it yet, but she says it's very good. I love cheese straws.

These came out light and fluffy like. I used a stick blender to beat the eggs.

Do your quiches have mayo in them?

I don't even know how to make one. Dang

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I don't even know how to make one. Dang

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If you use a premade pie crust they are easy but you have to blind bake the crust first to keep it from getting soggy. My wife makes them pretty often especially this time of year. If you use the tart pan they are marginally more difficult but not much and I prefer them this was as I'm not to big on the sweetness of the pie crust.

Frittatas are good too and cooked a bit more.

The base of mine is...(for four quiche)

1 doz. eggs
2 cups half and half
1 cup milk
two tsp. Cajun seasoning
1 tsp. garlic powder

Mix all above with stick blender or whisk well.

Mix the following by hand loosely and equally separate into 9 inch pie crusts(deep dish or regular)
3/4 cup thin sliced green onions
3/4 cup diced bell peppers
2 - 3 cups shredded cheese. Cheddar, colby, Monterey Jack(I used a combination of these we had in the fridge).
In individual pic crusts add whatever fillings you like.
Pour egg mixture over fillings

Heat oven to 375 degrees and bake quiches for about 25 minutes. Don't over bake or they will dry out and become dense.

Frittata is probably more like a baked omelet.

But I'm an egg guy so it doesn't really matter to me. I'll eat them anyway they can be cooked.

That's a high ratio of eggs to dairy. I thought I'd read years ago that the ratio of eggs to the dairy should be about 1 egg per 1/2 cup of dairy to get the creamy custard, but my memory could be faulty.

I have a recipe for crab quiche that turns out nice and fluffy and creamy. It has 2 eggs for one quiche to 1/2 cup mayo and 1/2 cup milk, cream, or 1/2 and 1/2. I think the fat to the eggs may be the key.