Quiche
- Thread starter DoWhat
- Start date
Bake your crust unfilled, then make scrambled eggs out of your quiche ingredients. Let the crust cool and right before serving dump in the cooked egg mixture.
Voila! Crisp crust pseudo-quiche.
PS, puff pastry or phyllo dough works well for this.
Voila! Crisp crust pseudo-quiche.
PS, puff pastry or phyllo dough works well for this.
RPMDAD
Well-Known Member
DoWhat, taking away your Man Card, Real Men Don't Eat Quiche. J/K i like the ham and cheese quiche, but have no idea on how to cook it. I do know they taste better with Bud Light.
Does it matter what type of pan?
Pyrex glass Pan?
Aluminum Baking Pie Pan?
Stainless Steel Pie Pan?
You silly Man.DoWhat, taking away your Man Card, Real Men Don't Eat Quiche. J/K i like the ham and cheese quiche, but have no idea on how to cook it. I do know they taste better with Bud Light.
I am here asking question to help out the wife.
GWguy
*
I use the pre-made shell from the frozen section of the grocery store, it comes with an aluminum pan. Giant's store brand are pretty good.
PS.
I will eat anything that looks and smells good.
Dark pan or glass for a darker, crisper crust, light pan for a lighter, buttery crust.
nobody really
I need a nap
a quiche recipe right up my alley. thanks!
BSGal used to make the best quiche. Did her pie crust, beat 6 eggs and a large blop of milk, then layered all her goodies in the crust, sprinkled on some shredded cheese, poured the eggs over the top, baked for 45 minutes at 350. Perfect every time and took her maybe 5 minutes to put together.
BadGirl
I am so very blessed
My favorite way to make a quiche: take a bag of frozen shredded has browns and thaw. Place the thawed goodies in a pie plate and blot really well with two or three paper towels to get rid of excess moisture. Drizzle the "dried" has browns with 1/4 cup of melted butter. Put in a hot 350 oven for 25-30 minutes or so or until they get nicely browned. In a separate bowl, break up three or four eggs, a very slight splash of milk, some shredded cheese, some diced ham, a sliced green onion, and dump all of that into the prepared hash brown crust. Bake for an additional 25-30 minutes until the egg mixture is set. Let it cool for 5-10 minutes before trying to slice it is best. Yummy!
acommondisaster
Active Member
I like this better than your psuedo quiche idea. For me, it's got to be kind of custardy to be good quiche and pre cooking everything won't do that. Quiche is pretty easy to do the real way - pre-cooking the crust is key. Soggy crust usually comes from wet ingredients or too few eggs in the egg/cream ratio, or eggs not incorporated enough.
My newest egg love is a puffy omelette. omg - it's like an easy souffle.
mamatutu
mama to two
I will try the spicy hash browns next time. Thanks!