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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe provides generic rules in making quiches so you can put one together any time you want to. Ingredients:
crust |
sealer - egg & parmesan - can use liquid custard |
base layer (cheese) |
bread crumbs |
filling - you pick it |
topping (cheese) |
custard (egg and buttermilk and fav salad dressing) |
dash nutmeg on top |
Directions:
1. You can create thousands of different quiches using the following guidelines and your own fav ingredients.
2. Preheat oven to 400 F.
3. Prepare custard - 2-3 eggs and 1/2 cup buttermilk and 1/2 cup salad dressing (like Chunky Blue Cheese) per quiche.
4. Prepare/bake crust - dock the crust first.
5. Brush crust with liquid custard to seal.
6. Sprinkle with grated Parmesan cheese.
7. Put the base layer of a cup of shredded cheese next - generally this will be a mild cheese like Mozzarella or Colby (can be same cheese as topping)
8. Sprinkle with a tablespoon of coarse bread crumbs
9. Add the filling like a cup of sauteed leeks and bacon - arrange over quiche using spoonfuls at a time.
10. Sprinkle with topping cheese like shredded Swiss
11. Add the liquid custard - a cup or more to reach to top of crust
12. Add either a dash of nutmeg or, for fish or shellfish quiches, Old Bay Seasoning
13. Bake in preheated oven at 400 for at least an hour until the top is puffy,
14. Cool on wire rack and then in fridge
15. Turn upside down on cutting board removing pan and slice into 8 slice with an electric knife. Replace quiche pan onto inverted quiche and flip back upright.
16. Put in large plastic bag and keep in fridge until ready to be used but no longer than 3 days.
17. FOOD SAFETY RULES especially apply to quiches because of the ingredients ... keep either under 40 F or over 140 for service!
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