"I think this must be the original quiche - the old standby from which all others derived. This is a really delicious dish." — MARTY HOLLINGSWORTH
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1 (9 inch)
unbaked pie crust
finely chopped ham
Gruyere cheese, shredded
Some quiche recipes require prebaking the pie crust and other recipes don't mention it. I always prebake the crust to prevent sogginess.
This was very good, but I did add additional ham as we were having this for dinner. I also ended up with a lot of extra egg batter, so I would recommend using only 3 eggs and 1.5 cups milk. I did find this to be a little too salty (maybe my ham?) so I'd omit it and salt at the table.
Complete disaster. The pastery didn't cook, The milk didn't evaporate. The custard looked more like scambled eggs.
What went wrong?
In trying out a variety of quiche recipes from this site, I found this to be one of the best. It makes a wonderful custard-type filling. I used 1/4 cup minced green onion, 1/2 cup ham, and omitted the nutmeg. I think pie crust takes away from the quiche, so I do a quick spray with olive oil flavored cooking spray in the quiche pan, then dust it with 2T cornmeal.Second time around, I used 1/2 whipping cream, and 1/2 half and half. Great both ways, but creamier texture with whipping cream/half and half. Yummy!
This was the first time I have ever made quiche. I used half & half along with 1 cup of milk. Next time, I will probably omit the nutmeg (personal taste. I used monetery jack cheese and minced green onions. I baked it about 10 minutes longer than the recipe called for and at 400. It set well and tasted very good!
I gave this four stars only because I had to add additional seasoning to it (I was afraid it would be too bland if I didn't, and after tasting the finished product I think I was right). I added a bit of curry and pepper, garlic powder and what I'm sure had to be two "pinches" of nutmeg.
The overall recipe was wonderful, using smoked ham and smoked gruyere cheese. I even used a store bought crust - which I normally don't do. I also used fat free half and half instead of the milk, I often use it for cooking and it tasted great.
As of the following day, there were no leftovers, and that speaks for itself!
I used the suggested 1 1/2 cups of half and half and a little more ham. I also, used a deep dish pan and since I was using the pre-made crust, the top of the crust was below the top of the dish, but I was glad that I did it that way 'cos as others have said...I think it would have overflowed. I also added a little pepper. Very good recipe. Rich without being heavy.
It's been 30 years since I have made a quiche. I needed to make a dish for my daughter's 2nd grade class representing her heritage. I found my mom's old quiche pans packed away. I liked this recipe because it was simple and I am guessing will be well liked by her classmates. I made a test run today and used store bought crust to line the pan. I did keep it in the oven an extra 10 or so minutes in order to get the golden color. Absolutely perfect looking and tasting. Thanks for posting the recipe.
This is a good basic recipe that only needs a few changes. A whole onion is WAY too much. 1/2 is plenty. Use the deep dish crust. Otherwise, there is too much filling. Also, you want to pre-bake the frozen crust for 10 minutes to avoid sogginess. I added garlic powder (1 tbl.) and cayenne (1/2 tbl) as recommended. I used half and half instead of milk and cut it down to 1 1/2 cups. There is no need to heat the egg and milk mixture before pouring it on top of the cheese/ham mixture. This keeps it from filling in the cracks. And it never hurts to throw in some mushrooms and extra ham!
* Percent Daily Values are based on a 2,000 calorie diet.
Quiche Lorraine II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 274
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