quiche variations?

[Jersey Thug]

now that i'm making breakfast a part of my daily routine, i've been playing around a bit lately with different ways to prepare eggs. one thing i've really been digging on is taking shredded potatoes (hash brown style) and pressing them into the bottom of a pan as the 'crust' for something not unlike a quiche - since i don't deal with pastry at all :lol: i found that if you press the potatoes down onto the bottlm and sides of your frying pan and cook them on medium-high heat on the stovetop for a while before adding the eggs and whatnot and then baking, the crustcomes out nice and browned and crispy.

yesterday, i made one with a crust of onion, potato, and garlic and a filling of beaten eggs, sundried tomatoes, a little fresh basil, lots of black pepper, drops of hot sauce here and there, and then i sprinkled a little cheddar on top before baking.

sooo...what varieties of quiche do you like? i'm trying to come up with some new flavor combos to try :)

[HoopsTer]

I used to work at restaurant that had daily quiche specials...
There isnt much I dont like in quiche.


Some of my favorites were bacon, scallop and gouda

Spinach, feta and roasted red peppers

grilled chicken and brie



Just think of your favorite foods and toss it in! :lol:

[Jersey Thug]

i've been tossing every leftover imagineable into mine, but i wanted to know what others are making, too, you know?

spinach/feta/roasted red pep sounds yummy! but i'm trying not to even think about the bacon one :lol:

(((bacon, cream cheese, carmelized onion, spinach, garlic)))

[Spiderweb]

I like asparagas & shrimp

[kramer]

we made a quiche a couple months ago using polenta as a substitute for the crust. it was surprisingly good! TOTALLY different flavor & consistency than a regular quiche but it was a nice change. you can just get a tube of polenta in the produce section of the supermarket. yum.

Ingredients:
1/2 cup polenta
1 1/2 cup water
1/4 cup Parmesan cheese
1/2 teaspoon salt
1 tablespoon fresh or frozen pesto
1 cup shredded mozzarella
1 cup mushrooms, sliced thinly
1/4 cup sun dried tomatoes, chopped
3 cloves garlic, minced
3 eggs, beaten
1 1/4 cup milk
1/2 cup cottage cheese
5 ounces frozen spinach, thawed with liquid squeezed out
1/4 cup grated Parmesan cheese
1 Roma tomato, sliced thinly


Directions:

Preheat oven to 350 degrees.

Lightly oil the bottom of one pie plate. In small sauce pan, mix water and polenta and bring to a boil. Reduce heat and stir until thickened. Add Parmesan and salt and mix well. Pour into pie plate covering bottom. Let cool until solidified, about 5-10 minutes. Spread pesto over polenta and sprinkle with mozzarella.

Saute mushrooms, garlic and sun dried tomatoes. Beat together eggs, milk and cottage cheese. Add sauteed mushroom mixture and spinach. Mix well. Pour into pie plate. Top with Parmesan and decorate with tomato slices.

Bake for 45 minutes until center is set.

[sure-ur-rightdancer]

my favorite variation especially for breakfast on the go is to make like 2 dozen muffin tin quiche up - cook, cool and then individually wrap in plastic then to eat unwrap and micro for like 30-60 sec

I also use crescent roll dough as a crust if I am being lazy (and don't want to spend 4 hrs making pate brisse) ...

as for the "insides" I do bacon or sausage (pre cooked and crumbled) w. peppers, onions, salsa and cheddar for a tex-mexy type one, prosciutto w. spinach & mushroom and mozzarella for an "italian/ florentine" type

I would think something more savory would be great to like sundried tomato, feta, olives and spinach..... also caramelized onions are delicious in quiche (I have done a prosciutto, carm. onion, spinach and mozz one before too for a New Years day brunch)

I love quiche.... if you ever stay over my house on a weekend you will probably be greeted by one in the morning as its so easy to mass produce and you can pre-cook and then just heat up in the AM instead of having to do eggs to order and playing chef all morning

[Joia]

I just chop up leftovers.

[mountain mama]

OMG the crust variations sound amazing!! Yea, spinach and feta is an all time fave of mine! I'm more apt to make a fritatta - leftover potatoes cut up, spinach, herbs, any kind of cheese...I make egg dishes a lot because we have chickens!!:chicken:

[Jay]

I don't know but that first thing you did with the hot sauce sounds amazing.

[Nevrmore]

Niri's Crustless Quiche

1 onion, diced
4 cloves of garlic, pressed or diced
1 Tbs. Olive oil
10 eggs
½ cup milk (I used fat-free, but anything would work – even non-dairy milks)
3 oz. of the yummiest feta cheese you can find around you
1 ½ cups frozen spinach
1 tsp. Italian seasoning
salt
pepper


Preheat oven to 350. Sauté the onion in the olive oil until soft, add the garlic. In the meantime, mix the eggs in a bowl then add the milk and some salt and pepper. When the onions and garlic are done cooking, add the spinach and mix well. Once the spinach is thawed and warm through, crumble the feta into the pan and stir well. Let it warm up and get all melt-y (is that a word?). Turn off the heat and let the spinach onion mixture cool a bit. Then add it to the eggs and mix well. Pour it into an oiled pie dish or something else about the same size and bake for 25-30 minutes.