Feta, Pepper & Sun-Dried Tomato Quiche

One flaky ready-made pie crust

4 oz (100 g) Feta cheese
1 red bell pepper
10 sun-dried tomatoes

QUICHE MIXTURE
9 eggs
3/4 cup (20 cl) heavy whipping cream
1/4 cup (10 cl) milk
2 shavings of fresh nut of nutmeg

Preheat your oven to 365°F (200°C)

Layer parchment paper in a flat bottomed quiche or tart pan (you can substitue a 9 inch round cake pan, but you won't get the best results with a pie pan). Lay out the ready-made pie crust on top of the parchment paper.

Whisk your eggs, cream, and milk. Rub the nutmeg with the edge of a sharp knife to create nutmeg powder over the mixing bowl. Whisk, Whisk, Whisk.

Toss the veggies; cheese, pepper and tomates, in the unbaked crust. Then whisk your quiche mixture and pour it over the solid ingredients and pop it into the oven on the middle rack. Remove it from the oven when it's golden on top and solid in the middle.

Quiche Lorraine

Quiche Lorraine is the most famous quiche in the world. THE classic quiche recipe. Every variation on quiche follows this standard... 1/2 lb (200g) meat, 1 small onion and 1 1/2 cups (200g) cheese. Smothered in this amazing egg, cream, milk and nutmeg mixture.

Quiche Lorraine

One flaky ready-made pie crust

TRADITIONAL LORRAINE FILLING
1/2lb (200g) lard (bacon or lardons)
1 onion
1 1/2 cups (200g) compté cheese (emmental or swiss)

BASIC QUICHE MIXTURE
9 eggs
3/4 cup (20 cl) heavy whipping cream
1/4 cup (10 cl) milk
2 shavings of fresh nut of nutmeg

Preheat your oven to 365°F (200°C).

LORRAINE FILLING
Start with one flat bottomed quiche or tart pan (you can substitue a 9 in round cake pan, but you won't get the best results with a pie pan). Cover your quiche / tarte pan with parchment paper. Lay out the ready-made pie crust on top of the parchment paper.

QUICHE MIXTURE
Whisk your eggs, cream, and milk. Rub the nutmeg with the edge of a sharp knife to create nutmeg powder over the mixing bowl. Whisk, Whisk, Whisk.

In the unbaked crust toss your solid ingredients. In this case : crispy bacon, onion and swiss cheese. Then whisk your quiche mixture and pour it over the solid ingredients and pop it into the oven on the middle rack. Remove it from the oven when it's golden on top and solid in the middle.

Try these other great QUICHES by me and my friends!!!

This one got a little crispy!

Let's Do Brunch - Kimm's Sunny Florida Quiche

My Aunt Kimm comes up with the most creative recipes!!! This crustless quiche comes out with a crispy buttery edge that is to die for! If you like this recipe you'll love Kimm's Festive Squash Gratin.

Kimm's Sunny Florida Quiche

2 tbsp unsalted butter
1/2 lb sausage
1/2 bag of fresh baby spinach leaves
1/2 onion
1 1/2 cups sharp cheese

QUICHE MIXTURE
9 eggs
3/4 cup (20 cl) heavy whipping cream
1/4 cup (10 cl) milk
2 shavings of fresh nut of nutmeg

Soften the butter and spread it evenly over a 10 inch flat bottomed tart pan (you can substitue a 9 in round cake pan, but you won't get the best results with a pie pan).

Cook the sausage.

Cut the thick stems off the spinach and wilt it in the microwave for 30 seconds.

Whisk your eggs, cream, and milk. Rub the nutmeg with the edge of a sharp knife to create nutmeg powder over the mixing bowl. Whisk, Whisk, Whisk.

Layer the sausage, spinach, diced onion and shredded cheese (I used sharp cheddar).
Pour the egg mixture over the toppings.

Bake for 35 minutes at 350°F (176°C).

After making the quiche I realized that I had exactly half of everything I bought left over so I decided to use the rest of the ingredients in a pie crust this time, just to demonstrate that it works just as well.

Ingredients layed out in a quiche crust.

All Happiness Depends On A Leisurely Breakfast - Apple Brie Croustillants

"All happiness depends on a leisurely breakfast." ~John Gunther

This recipe was a total failure! Perhaps if in it's recitation I do not find the key to success, you, my readers, may find a light hearted comedy...

So, one fine morning I had invited some friends over for a brunch. I wake up early with a twinkle in my eye. I love preparing quiches, all sorts of quiches and tartes salés as the french call them. My friends rave over them. Earlier in the week a beautiful recipe article caught my eye, with gorgeous photos of mini-quiches in phyllo shells. What a fun variation, I thought.

So when Saturday morning came around I was in a delightful mood, flitting about my mini kitchen and sculpting my phyllo dough into triangles and layering them in muffin pans.

My hubby came to my aide dicing the apples, while I whipped the quiche batter together. Then I layered the diced apple, quiche batter, and brie - just as I had seen in the artistic photo layout. And, up! the tray of Apple-Brie-Croustillants went straight into the oven. Fifteen minutes later, the time recommended by the darling deceptive recipe, the quiches were still liquid. Note-to-self, thirty-five minutes is a more appropriate cooking time.

Placing the brie on top was a great idea, it melted into the quiche itself while the exposed edge was bubbly golden and crispy. They were gorgeous. The triangles of phyllo dough gave them the appearance of artistic mayhem!

Then, the time came, to take them out of the muffin cups. But these mini quiches would not be de-molded. The quiche batter soaked into the phyllo dough and baked into the muffin cups. Becoming one with the muffin tin. As it were, I had lined several of my muffin cups with parchment paper. Brillant for cleaning the muffin tin, and taking nice photos, but impossible if you actually expected to eat your Apple-Brie-Croustillants! Once again the quiche batter had soaked into the phyllo dough and promptly fused with the parchment paper.

One by one, my guests unwrapped their little morsels of mayhem ... Good thing we had all morning to sit and chat and laugh at the paradoxically inedible beauty placed before us. Of course all parts not fused with parchment paper were delectable!!! The Brie was a perfect paring with the granny smith apple and the crusty bits of phyllo dough decorating the top were tantalizing.

The big question remains ... how do you bake these babies so that the batter doesn't soak through the dough and mess everything up. This weekend I'm going to try it again. This time I'll layer twice as many layers of phyllo dough and I'll prebake the crusts before filling them. Wish me luck!

Apple Brie Croustillants

10 phyllo dough shells
1 granny smith apple
5 eggs
1 tsp (càc) Dijon mustard
1/4 tsp (càc) salt
Pinch of freshly ground pepper
Pinch of ground nutmeg
4 oz (100g) Brie

Preheat oven to 350°F (180°C). Arrange phyllo shells in the muffin tins. *Lots of layers, prebake them.
Peel and dice the apple.
Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple. Place a chunk of Brie in each shell.
Bake until the egg is set, the Brie is melted and the phyllo is golden around the edges, about 15 I mean 35-40 minutes.

***Second take. I layered three phyllo shells and prebaked them. They appeared to be solid shells ready to fill, but it didn't help. The batter still soaked through and stuck to the pans, or soaked through and fused with the parchment paper. ;( Maybe five or six layers would work? Or maybe I just need to use normal pie crusts like I always do for my quiches? Would puff pastry dough work?

Nutrition information per serving (serving size: one quiche): 39 calories; 2 grams fat (1 gram saturated, 1 gram monounsaturated); 39 milligrams cholesterol; 3 grams carbohydrate; 0 grams added sugars; 2 grams protein; 0 grams fiber; 65 milligrams sodium; 20 milligrams potassium.

I Want That Recipe - Zucchini Quiche

Fresh! Fresh zucchini is the key that won the hearts of my guests last Tuesday.

You can make a quiche with just about anything, but if you start with a succulent melt-in-your mouth zucchini - you get a succulent melt-in-your mouth quiche.

Quality ingredients make all the difference!

The best zucchinis are the young ones, so look for the smallest one in the garden, market, or grocery - about 5 inches (12cm) long with a diameter of about 1 inch (3cm). Babies like this are sweet and tender, and don't have mature seeds so the flesh is smooth and juicy. The skin on my baby zucs was so tender and not bitter at all, so I was able to slice it as is and keep the skin to add a little color to my quiche.

Here's what you do ...

Preheat your oven to 365°F (200°C).

Start with one flat bottomed quiche or tart pan (you can substitue a 9 in round cake pan, but you won't get the best results with a pie pan). Cover your quiche / tarte pan with parchment paper. Lay out the ready-made pie crust on top of the parchment paper.

In the unbaked crust toss your solid ingredients. In this case : Two baby zucchinis, a diced white onion, and two large handfuls of shredded cheese. Then whisk your quiche mixture and pour it over the solid ingredients and pop it into the oven on the middle rack. Remove it from the oven when it's golden on top and solid in the middle.

QUICHE MIXTURE
9 eggs
3/4 cup (20 cl) heavy whipping cream
1/4 cup (10 cl) milk
2 shavings of fresh nut of nutmeg

Whisk your eggs, cream, and milk. Rub the nutmeg with the edge of a sharp knife to create nutmeg powder over the mixing bowl. Whisk, Whisk, Whisk.

PARTY

Adapt this recipe for your next party or open-house by cutting the quiche into bit-sized cubes and serving on a tray with toothpicks! Or go all the way and make mini-quiches for a starter course at your next dinner party.

Necessity is the Mother of Invention - Bacon Cheeseburger Quiche

Our fall activities were picking back up and the Saturday brunch was just days away. I did all of my grocery shopping in advance and I was ready to start baking. Big giant mixing bowl, apron, and quiche pans are ready... let's go!

The first quiche was gorgeous! I always line my pans with parchment paper before I lay out the salty pie crust. I layered large chunks of a nice cantal cheese followed by spinach broken into manageable bits and finally a handfull of sun-dried tomatoes which I chop with scissors to achieve maximum coverage. I poured my quiche mixture over all of that and popped it into the oven, and it came out fluffy and golden!

My second quiche, on the other hand, was almost a complete disaster. I already had the tombe cheese cut into cubes and rolling around on the pie crust when I pulled out the pepperoni that I was planning to use. On second thought, it smelled pretty bad and had most definitely turned. Don't panic. Don't panic. Look around. Surely there is something around the house that could go into this quiche? But what?

The freezer! I love the freezer. I always find lots of interesting things in there...like... canadian bacon. YES! Jackpot!!! We have canadian bacon. I grab the whole package and chop the frozen deli meat with my kitchen shears directly onto the pie shell. What next... In a moment of insanity I grabbed a bag of frozen chopped onion and poured it into the pie crust as well, immediately regretting this rash action. Oh No! What have I done? This is going to be the worst quiche ever, with raw onions all through it! Yuck.

You should have seen me spinning around in circles in the kitchen checking the cupboards and checking them twice in desperation. (When I'm cooking it never occurs to me to walk across the street and buy more chorizo - my substitute pepperoni)

Back to the freezer. Bottom shelf. Something caught my eye... ground beef. It's really untraditional, but hey, why not? And the cheeseburger quiche was born. I fried some ground beef, sprinkled it over the cheese. The next moment I had a handful of sun-dried tomatoes in my hand and was scissor-chopping on top. One bowl of quiche mixture went over the whole thing and soon it was out of the oven goey-golden-goodness!

This is now our family's favorite quiche yet! Why didn't France think of this sooner?

Bacon Cheeseburger Quiche


INGREDIENTS

9 eggs

3/4 cup (20 cl) heavy whipping cream

1/4 cup (10 cl) milk

2 shavings of nutmeg
1 ready made crust
1 cheese of your choice
1/4 lb (100g) canadian bacon
1/4 lb (100g) raw onion
1/4 lb (100 g) cooked ground beef
1 handfull of sun-dried tomatoes
2 slices of American cheese
1 flat bottomed quiche or tart pan (you can substitue a 9 in round cake pan, but you won't get the best results with a pie pan)


QUICHE MIXTURE
Whisk your eggs, cream, and milk. Rub the nutmeg with the edge of a sharp knife to create nutmeg powder over the mixing bowl.


ASSEMBLY
Preheat your oven to 365°F (200°C).
Lay a sheet of parchment paper on your pan. Lay out your ready-made crust.
Layer cheese cubes, chunks of canadian bacon, slices of onion, ground beef, and sun-dried tomatoes.
Pour the quiche mixture over top.
Place in the oven until golden and firm in the middle.
Garnish with two slices of American cheese after it comes out of the oven.


PARTY
Adapt this recipe for your next party or open-house by cutting the quiche into bit-sized cubes and serving on a tray with toothpicks! Or go all the way and make mini-quiches for a starter course at your next dinner party.