"My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes." — DOCTOR KITTEN
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Jarlsberg cheese, shredded
mozzarella cheese, shredded
1 (9 inch)
unbaked pie shell
I use 3 eggs and 1 1/2 cups half and half or other cream for this. That allows room for 2 to 3 cups add-ins. the 4 eggs and 2 cups doesn't allow for enough add-ins without overflowing your pie crust.
Too much milk in this recipie. Reduce to 1 & 1/2 cup. Flavor was good though and I will use again with the milk reduction.
I made this for our Christmas brunch this year. Boy did I get a lot of compliments! I made it a few weeks before as a trial run and decided that I needed to make some changes. First change, I baked the DEEP PIE SHELL in the oven (unfilled) at around 325 or 350 for 10-15 minutes. Second, I reduced the half-and half to 1 1/2 cups and increased the eggs to 5. We found the quiche to be too custardy during our trial run. Third, we shredded around 8 oz of gruyere cheese. We didn't use it all, but mixed the amount that we wanted with the eggs. That way the bottom of the crust doesn't get too mushy. We placed ham on the top of the quiche and cooked it. (It will displace during cooking.) As far as the cooking temp and time, fool around with it. Drop the temp and prepare to cook longer. I say drop the temp b/c you don't want your pie shell to get too dark around the edges. I would say that it probably took us somewhere around 1 hr in cooking time. Final result - everyone was asking for the recipe!
This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded smoked gouda cheese and 4 slices of crumbled bacon. Highly recommended!
This recipe was very easy and the results very nice. I used prepared pie crusts and half milk for the filling and the results still came out very custardy with a soft, toothsome texture. In combination with the fillings I added (diced ham, onion, broccoli, mushroom), the egg/milk mixture was enough to fill up 2 quiches. My husband and kids loved this; we ate both entire quiches for dinner. Only suggestion was that the quiche needs cooking a little longer than directed: after the 25 minutes at 350, they were still gelatinous and not set. I turned up the heat to 375 and cooked for 20 minutes more and they came out lovely, fragrant and savory. Can't wait to try this recipe again with other fillings.
Fantastic! Only mod. I made was an extra egg and I used 1/2 the cream and 1/2 1% milk.
Also I par cooked my pie cruse for 5 min @ 400 degrees to crisp up the crust a bit. Cooked quiche for 45- 1 hour as well.
This was so nice with a lite salad and a glass of Sav. Blanc!
This is the best basis quiche recipe I've tried and I've tried many. It is very favorfull. My 5-year-old triplets love it.
Very simple and very good. I did use all mozzerella cheese rather than the speciality cheese. It got raves from my family and friends.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Quiche by Shelly
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 264
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