Quiche
Quiche
Quiche
? Otherwise for one quiche - pay attention and adjust the recipe accordingly 1. Preheat oven to 375 2. Prep crusts and place into their dish; press to fit & trim the excess at the top; save for little quiche Fork the bottoms and corners profusely Make a foil skirt; put it around the outside to keep the top of the crust from getting over baked. Bake for 8 minutes in warmed oven and remove-set on stove 3. Prep (2 egg yolks for one and) 3 yolks for two crusts with salt and stir for crust glazing this makes the crust crusty instead of undone eggy Put egg whites in mixing bowl- save Brush yolk on crusts Put crusts back in oven for 5 minutes with foil skirts in place Eggbeaters method Add salt to whites and whisk in 2 qt. mixing bowl Add 1 carton of eggbeaters (equals 7 eggs enough for two+ quiches) Regular egg method Add 8 eggs to whites from yolks then add salt and whisk Add 3 cups of milk of some type Add pepper and nutmeg dont get carried away; you can use white pepper 4. Innards Basics - one cup of cheese and one cup of other stuff per quiche i.e. One cup of ham chopped finely or One cup of sauted shrimp sliced finely or One cup of veggies if you use broccoli or cauliflower blanch them after cutting finely. In other words, whatever you put in it, besides the cheese, can only be 1 cup per quiche Be creative, but dont get excessively carried away with mixtures 5. Cheese Grate a cup of cheese (for each quiche); you can mix and match, I like swiss, pepper jack, manchago or something like that there. 6. Put the cheese into the prepared crusts first, spreading it evenly. Then spread the innards on top of the cheese spreading it evenly. 7. Pour in the egg-milk liquid carefully on top of the cheese and innards. Leave
about 1/4 inch from the top of the crust so it doesnt boil over or spill. 8. Use a fork to submerge all the innards below or at the level of the liquid. 9. Sprinkle nutmeg all over the top. 10. Put the quiches on the middle rack with the foil skirt in place and bake for 45 to 60 minutes or until a toothpick can be inserted and removed dry. 11. Remove, allow to cool for at least 30 minutes on a rack, cut and serve Enjoy! Use the excess crust and leftover liquid and cheese to make a little quiche.