Does anyone still eat QUICHE?

Back in my professional chef days, I used to make a really good eating Quiche, if I can say so myself. I never see or hear of Quiche being on anybody's menu. Is Quiche still out there?

I would take a 9inch pie crust, and par-bake it (about 75% done). Then I would layer the bottom of the pie crust with a generous slathering of carmelized onions. (the bottom layer of carmelized onions would really make the quiche scrumptous). Then I would lay down a thin layer of shredded swiss & gruyere. Then I would add a layer of main ingredients, such as Ham & Asparagus tips, or Shrimp & Crab, you name it you got it. Then, I would top with shredded swiss & gruyere cheese, and pile it high over the main ingredients. To finish, I would whisk together a batter of whole eggs, heavy cream, a drop or two each of tabasco and worchestershire sauce, white pepper, salt. I would then pour the "batter" into the pie shell, allowing it to curve it's way through the cheese, and the main ingredients. I would garnish the top of the Quiche with fresh chopped parsley. Then I would put the pie crust on a sheet pan (or cookie sheet), and bake it "slow & low", about 275 until done.

After baking, they would cool and rest, perhaps putting them in the fridge. Then when a customer ordered Quiche, I would slice 1/6 of a pie, put it on a "sizzler plate", and put the slice in a convection oven 350, until that baby would rise and get golden brown. Then, I would lace a plate with an ounce or two of bechamel,
and place the Quiche on top, garnish with flowering kale and fresh berries.

So, does anyone still eat Quiche?



Here is a fresh veggie quiche....

Sounds wonderful. But for me, not often.

Hell, I would if I could find a well-prepared, decent-sized serving of Quiche Lorraine!

Since 1990 all I can find of that are tiny, dried-out portions of such.

What I seek is a replication of the "man-sized", fresh, hot, MOIST rendition of this fantastic dish that was ubiquitous in the otherwise unlamented "Carter years".

Where might one find such in the Dallas-Ft. Worth "Metroplex"?

This recipe is has a very humble background and is not an elegant quiche like the one that Tommy prepared but it is delicious ... I posted this recipe on another thread . It is not my recipe but the winning recipe in our 2008 National Peanut Festival Recipe Contest . The Southern lady who created this dish was one of ten children and learned to make our Southern biscuits when she was just six years old :

Peanut-Chicken Quiche
Ingredients for crust:
1 cup all-purpose flour
1 cup shredded cheddar cheese
One-half cup cocktail peanuts, chopped
One-half teaspoon salt
One-fourth teaspoon paprika
One-third cup peanut oil
Ingredients for filling:
1 cup sour cream
One-half cup chicken broth
One-fourth cup mayonnaise
3 large eggs, beaten
2 cups cooked chicken, chopped
One-half cup shredded cheddar cheese
One-fourth cup fresh onion, minced
One-fourth teaspoon dried dillweed
3 drops hot sauce
One-fourth cup cocktail peanuts, chopped

Preheat over to 350 degrees. Combine flour, 1 cup shredded cheddar cheese, one-half cup chopped cocktail peanuts, salt and paprika. Stir well and add peanut oil. Press on bottom and along sides of a 9-inch deep dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely (about 15 minutes).
Mix sour cream, broth,mayonnaise and eggs. Stir with whisk until smooth. Stir in chicken, one-half cup cheese, onion, dillweed and hot sauce. Pour into cooled crust and put peanuts on top. Bake for 55 minutes. Cool 10 minutes and serve.

I hope that you all enjoy it !

the spouse makes a drop dead delicious bacon and onion quiche for me from time to time. one fresh out of the oven and a bottle of tabasco sauce and stand back.


i'll tell her I need a fresh one to post some pics.


a good quiche needs meat...preferably bacon.

There's a little place north of me in Georgetown, TX named Laurie's that regularly offers quiche on their lunch menu. I've always loved quiche, even though I'm a real man.

My first one, Quiche Lorraine, was served to me at Ebenezer's(now closed) in Springfield, MO in the 70's. It soon developed a reputation as "wimp food", but I always liked it.

Sure, I still make quiche. It's a good use of leftovers and can be made ahead and heated up later, which is great when I have a tiring day at work and don't feel like cooking. I made this mushroom, sausage and cheese one a few weeks ago.

RubyRose - That quiche looks fantastic...and I love almost all flavors and combos of quiche. I am partial to a little meat as one of the ingredients.

Seafood Quiche with Hollandaise sauce is my wife's favorite food.

I par bake my crust painted with egg yolk to waterproof it.

The filling is:
1 cup heavy cream
3 eggs
1 cup of Swiss cheese
1 tsp white pepper
1/4 tsp nutmeg
1 1/2 cups lightly steamed shrimp and king crab meat

Bake at 350 deg until you can insert a tooth pick and it comes out clean, about 50 minutes, let cool for 15 minutes

Seafood Quiche and Quiche Lorraine needs Hollandaise sauce:

3 egg yolks
1 tbls lemon juice
1 tps salt
1/2 tsp white pepper
12 tbls melted butter

Whisk together everything but butter over low heat until the egg yolks are glistening and foamy and you get glimpses of the pan as you whisk, remove from heat and add butter a little at a time in the beginning stirring constantly until all of the butter is incorporated.
If you need to reheat set pan in hot tap water.

Enjoy,

Mitch

Tommy B,
Lorraine does... just ask The B-52's.
Rocking Along Lobsterlessly, Ort. Carlton in The Musical Font That Is Athens, Georgia.
P. S. The last time I ate quiche was a couple of years ago. Right tasty as I remember it, but not really my bag, man.

quote:

Originally posted by MetroplexJim

Hell, I would if I could find a well-prepared, decent-sized serving of Quiche Lorraine!

Since 1990 all I can find of that are tiny, dried-out portions of such.

What I seek is a replication of the "man-sized", fresh, hot, MOIST rendition of this fantastic dish that was ubiquitous in the otherwise unlamented "Carter years".

Where might one find such in the Dallas-Ft. Worth "Metroplex"?

Make it yourself try my recipe sub the seafood with ham and spinach

Mitch

I never met a quiche I din't like. Quiche is my specialty.
Onion/broccoli is the most requested - but I will make whatever is requested.
If I am not familiar with the 'combination' requested I may ask for an extra day to try ut thw 'odd' request.

I like a good quiche. Don't eat it often because of the high everything content.

Why not???????

Love it, one of the food I can get PP to eat most every time.

That looks like a winner RubyRose!

I still make and eat quiche, kids love it too. Deer sausage, spinich, with cheese is the common winter request at my house.

I've only had quiche once in my life, and it was this past Yom Kippur for break fast. It was a broccoli quiche and it was topped with breadcrumbs. It was very good.

I'm a cheater!

I make a "quiche", actually several, using a Bisquick-type recipe. They always get rave reviews.

Sausage(links) and Onion and Cheese - for breakfast or lunch
Apple Onion and Cheese - breakfast
Ham Broccoli and Cheese - Lunch
Ham Asparagus and Cheese - Lunch

They're easy, quick and pretty darn good. I use Jarlsberg Cheese and add some freshly grated Parmesan to the dry ingredients I also add a 1/2 tsp or so of Tumeric to the dry stuff to give it a little extra color.

Using pie crusts, I make an Apple and Cheddar (or Jarlsberg) pie for dinner, sometimes adding ground sausage to it, depending on who is here.

RubyRose....looks delicious, and I love sausage too.

Reaper, thank you for the recipe! Kind of you to share.

FriedClam....nothing wrong with a "Bisquick Shortcut" !!!

Now Mr.Tommy ...How 'bout my " Peanut Festival " Quiche ?

Iqdiva, I'm sorry I overlooked you!

Thank you for posting that winning recipe.

The recipe sounds like something my daughter would love to make.


I will make sure she gets the copy.


Thank you so much for sharing with all of us.

Real men don't eat quiche- but what do they know?

Tommy... That's all right darling !

I love when my wife makes a quiche..There's always some left over heavy cream for my morning cereal.

Whenever there's a hen party at our house, that quiche and a salad seem to appear.

Tommy & Ruby..EXCELLENT

Reaper..With holandaise sauce...Love it..Can someone please pass the Lipitore....

Hello All,
I am 53 yrs. old and must admit I have never
eaten quiche. When it was a fad, I had a mindset
that refused to go there. In addition, quiche
was never visually attractive to my eyes, and still
isn't. But I've matured and am eager to try it.
I don't think anyone serves it in my area anymore,
so perhaps I will make it myself. Thanks for
the thread. I like to be educated and grow.
Take Care,
Fieldthistle

Since I can't have the crust anymore (gluten) I now make fritattas. Actually, I make it just like a quiche, with many of the combinations listed above, but no crust. It really is good and such an easy supper or lunch when you don't have to fool with a crust.

Quiche was always a staple on our Christmas Eve menu when I was a kid.

I make quiche pretty often. I love it.

Asparagus Cheddar Quiche

Bravo Soozy! Looks Delish.......