With spring upon us, and us still dealing with Covid-19 and its family--- one of the ways to look on the bright side, is to cook together as a family. Since we have soooooooo much time together.
Won't always be this way... I think. We'll see.
Wishing you and yours many memorable moments--- of the good kind.
Here are the Quiche recipes:
There are gobs of quiche recipes out there, so keeping with the main benefit of a quiche and the idea of KISS (the acronym- Keep It Simple Sweetheart, not the rock band), this post will be short and sweet.
You need:
1. A Crust- you can make one- really easy; or buy one- even easier. Pre bake at 375 F for 7 minutes.
2. What ever filling you want - more on this in a moment
3. The Custard- 3 eggs + 1 1/2 cups of half and half, good pinch of salt, and pepper.
Take your crust, line with filling; top with custard, then bake for 30-40 minutes at 375F. That is it.
Now for my contribution.
First, Mornin' Nawlins' - I lined the crust with andouille sausage, 1 can of crab, some left over shrimp, that had been cooked with Old Bay, and topped with Queso Fresco.
Next- The ABC Quiche- I crumpled cooked bacon, (got you now don't I?) then chopped peeled apple, that I had tossed with a wee bit of sugar and cinnamon, then topped them with 10yr aged sharp cheddar.
These flavor combos got wows all around, so thought I'd share.
Now just a note about the crust and the custard. If you "go the distance" you will be richly rewarded. Meaning: the more you put in, the more you get out of it. Bought crusts are actually pretty good these days, but pie crusts and pate brisee are really easy to make and don't take that much time.
Also, as with all food, when you make it, you know what's in there.
For the custard, I used 1 cup of half and half and 1/2 cup of heavy cream. I had the heavy cream left over from making whipped cream, so I figured, "might as well use it up". The quiche came out great. I have had other quiche that were "grainy and watery" and I figure this is due to lower fat options being used. Here's my reason for using the higher fat options: it's better. It's called custard for a reason. Also, a 1 inch wedge of each of these is filling. So, "lighten' up Francis and indulge."
Lastly, in keeping with spirit of Memorial Day, (originally posted 5/27/13) where we acknowledge and remember those who have given us so much, so that we may enjoy life; allow me to suggest you catch the joie de vie spirit by coming up with your own crazy wonderful ideas for a quiche. Cause in 2021- we got the time.
Ciao for now.
Original post: May 27, 2013: