Quiche advice requested.

I've been learning to make quiches [sp. ?], and wonder if anyone has any tips. They are coming out ok based on the recipes from Whole Foods, but I'm at the point where a bit more learning might make a good thing better.

Thanks, Bob

I've been learning to make quiches [sp. ?], and wonder if anyone has any tips. They are coming out ok based on the recipes from Whole Foods, but I'm at the point where a bit more learning might make a good thing better.

Thanks, Bob

There's a quiche section in Chef on Fire.

Ah, thanks Chef. It's three feet away from me.

Anyway to get a full online version?

Thanks again.

Ah, thanks Chef. It's three feet away from me.

Anyway to get a full online version?

Thanks again.

I hope this retained some cogency!

I copied it from my original galleys - they're in pdf format.



Quiche
This is the classic custard dish that is the ancestor of the timbales.

Quiche Conundrums
Many of the same verities apply here as for the soufflé (page 000).
Always use cooked food in quiche. Whatever filling you choose for the
quiche will not cook in the custard mixture.

As with the soufflé, again, just about anything you like or have left over
from a previous meal may be put into a quiche. Unlike the soufflé, though, the
food need not be puréed. A certain “chunkiness” in the ingredients provides
interest and texture to the quiche.
Drain any excess moisture from the ingredients before adding to the quiche.
I like a spinach and feta cheese quiche. Mushrooms are great as well. Onions
are good. Use your imagination.
Quiche Lorraine
You may be surprised that the quiche is probably a German, not a French, dish.
The word quiche was at one time spelled kiche from the German word kuchen. The
present French province of Alsace-Lorraine is conceded to be the birthplace of
the quiche. Under Bismarck, Alsace-Lorraine was part of the German Empire.
The original quiche was probably just a savory custard of eggs and cream in a
pastry crust. My version is what most people think of when they hear the name
Quiche Lorraine, a savory custard tart with cheese and bacon.

Yield: 1 10-inch quiche; serves 6 to 8


Quantity
Short paste (page 000) 1 recipe
Bacon, sliced in pieces 1 in. long 12 oz.
Emmenthaler (Swiss) cheese, grated 8 oz.
Half-and-Half 1 pt.
Eggs 4
Salt To taste
Pepper, black, freshly ground To taste
Nutmeg To taste

Notice the ratio of Half-and-Half to the large eggs. A large egg weighs
2 ounces. The ratio is two large eggs for every cup of dairy product. Eight
large eggs beaten into a quart of a dairy product and then cooked will give
you custard—every time. Try to store that in your memory bank.


1. Line a pan with the short paste. The pan I think makes the most dramatic
presentation is the fluted quiche pan with the removable bottom. You may,
of course, make quiche in any tart, tartelette, or even a pie pan.

“Blind-bake”this crust for 10 minutes in a 375° oven. You do this by lining the doughwith aluminum foil or parchment paper and filling the foil with dried beans so that it conforms to the shape of the pan.
2. Blanch the bacon in boiling water for about 5 minutes.
3. Dry the bacon and sauté it until browned. Drain and pat it on paper
towels.
4. Spread the bacon and the cheese over the bottom of the dough.
5. Beat the cream, eggs, salt, pepper, and nutmeg together in a bowl. Pour the cream mixture in on top of the bacon and cheese.
6. Bake in a 375° oven for 45 to 60 minutes. Test the center with a piece of
dried pasta. If the pasta comes out clean, the quiche is done.

Although I am providing you with the recipe for a short-paste crust for
the quiche, it not the crust I prefer. I like the texture and ease of handling
of frozen puff pastry much better. Buy the 10- by 15-inch sheets if they
are available in your area. You will not have to take the additional step of
“blind baking” if you use the puff pastry.


Short Paste
This is basically a savory pie crust. You may make this dough by hand in a bowl
or with a mixer or food processor. I prefer the processor.
Ingredient Quantity
Flour, all-purpose 16 oz.
Salt 1 tsp.
Butter, unsalted, softened 8 oz.
Water, cold To moisten
1. Sift flour and salt together.
2. Work the softened butter into the flour.
3. Add just enough water so the dough will form a ball.
4. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for 30
minutes.
This recipe will give you enough dough to make two 10-inch quiches. If
you want only one, freeze half the dough. Roll the dough out quickly to a circle
of about 12 to 14 inches. Fold it in quarters and set it in the quiche pan.

Unfold carefully and tuck it into the bottom edges of the pan. Gently press
the sides against the pan. Push down with the palm of your hand to cut off the
extra dough.

Oh, Chef, you are too generous. I meant a full online version of the book that I would pay for. Thanks for the extract.

Regards, Bob

Thanks Chef for that info!

Bob - I make quiche quite frequently. These are the tips that work for me:

-Always use heavy cream.
-Use a ratio of 1 egg to 1/3 cup of heavy cream.
-Saute any items to be added to the quiche in butter and until all the liquid has evaporated (except the cheese of course).
-Add cheese directly to egg and cream mixture (I am sure you would never, but just in case...don't use the preshredded, prepackaged cheese since they usually contain cornstarch).
-prebake the crust (I usually do 5 min at 425 degrees Farenheit)
-always add salt and pepper to the egg/cream mixture.
-Bake Quiche for 40 min. at 350 degrees Farenheit.
-I find for a more fool-proof recipe to use semi-soft cheeses (like swiss, provolone, fontina). My cousin who is chef makes a lovely one with goat cheese, but mine didn't come out as good.

I love love quiche! I think it is always elegant and very versatile. I used to make it for when my friends and family came over for playdates with their kiddos...until I found out my Son was allergic to eggs...and dairy...and wheat

GL! Let us know how it turns out!

Thanks, Maria, very helpful. I can see a couple of ways to improve what I've doing, and I haven't even studied Chef's and your posts.

Regards, Bob

I love to do this one

http://www.thefoodtraveller.com/blog/20 ... heese.html

It is light (no cream but milk) and very suited with good weather (read warm).

Cheers

Francesco

Thanks Francesco -- simple and elegant. I can do that!

i'm thinking a small grating of nutmeg wouldn't hurt.

I love to do this one

Francesco, what is UHT milk?

Nice site! Intriguing photographs.

For my own records, here's a basic crustless recipe that worked well for me. Thanks everyone for the help.

Crustless Cheese and Onion Quiche – Debbie Billig, Room for Dessert, Englewood

Crust is usually two parts flour, one part fat; this is a lower calorie version.

Serves 6

Ingredients

One large onion, sliced
2 tsp canola oil
2 cups shredded cheddar cheese
4 large eggs
1 1/2 milk – low fat is fine
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg.

Technique

Preheat oven to 400 F.
Spray 12 inch pie plate with cooking spray.
Sauté onion in oil until lightly browned, about 10 minutes.
Whisk eggs, milk, salt, pepper and nutmeg until well combined.
Place onion in bottom of pie plate.
Layer cheese on top of onion.
Pour milk and egg mixture over cheese.
Bake until golden brown, about 30 minutes.

Cook's Notes

1. Can be made adding steamed asparagus or broccoli, sautéed mushrooms or slices of tomatoes.

2. Fresh herbs like parsley, chives, dill and tarragon add interest.

3. If top is browning too fast, covers with foil.

4. Layer with heaviest on the bottom, cheese last, then the egg and milk mixture.

5. Milk, half and half, or cream will make a richer version.

It is milk which has been pasteurized so that it can be kept for a few months ina closed packaged ... not fresh basically, but much better suited to be used for cooking.

Thanks! The site is my hobby. I wish I had more time to cook !!

Francesco

Bob, I was about to post a request on the same topic and thought to do a search before I did. Glad to see you already covered this and received some great tips. We find if we make a quiche on the weekend, our mornings trying to get kids ready and everyone out the door goes much smoother and we actually eat something decent and filling.

Two additional things I do that I didn't see mentioned:
To address our varying degrees of lactose intolerance, I usually add 1/2 cup Greek style yogurt and an extra egg while cutting out cream/half and half/creme fraiche/milk. Yeah, it would be much better with half and half, but I don't want to pay the price later.

In addition, I like to brine certain vegetables that go into a quiche, especially zucchini slices. Usually I just soak the slices in salt water for at least an hour, then drain and pat dry before lining the bottom of the crust with them.

Well, grown men don't eat 'em.

Next question

We never had much luck with Quiche until we started separating the eggs, and beating the whites stiff to be folded back into the other stuff including the yolks.

For my own records, here's a basic crustless recipe that worked well for me.

Or, you can line the pan with zucchini or yellow squash slices: Slice the squash and salt it. Allow it to drain to remove excess moisture, then rinse if you're trying to reduce salt, and pat dry. (If you're using old zuchs or squash with a lot of seeds, remove the seeds and cut the remaining flesh in half-moons and wedges to fit the pan.)