Comments on: Quiche with “Leftover” Bits & Pieces…

By: farida

farida — Wed, 23 Feb 2011 04:00:40 +0000

thanks, Bettyq, for the tart recipe. will try it.

By: jenny

jenny — Sun, 23 Jan 2011 10:16:02 +0000

been planning to try my hand on baking, especially breads. may i ask what kind and brand of oven would you recommend that i have? thanks.

By: barang

barang — Thu, 20 Jan 2011 11:50:14 +0000

Salamat bettyq. Will try this weekend!

By: betty q.

betty q. — Thu, 20 Jan 2011 06:35:09 +0000

By meat, I was referring to beef, MM. We are eating more chicken, pork (as they say the other white meat?!?). By really, I don’t think I am cutting down on our meat budget for 3 chickens cost me about $25 per plastic bag. But pork tenderloin sometimes go on sale for $1.99/pound.

Barang…gladly! Recipe is for 1 flan. Pre-baked crust and oven at 325 degrees.

Filling: 3 chopped green onions (about 1/2 cup), 1 T. capers, 1 T. green peppercorns (in brine, can be omitted if you cannot find it), 2 oz. cream cheese softened, 1 oz. parmesan , grated, 2 oz. mozzarella, grated, 1 oz. blue cheese, 2 oz. gruyere

quiche mix: 2 T. flour, 4 eggs, 2 cups cream

Combine everything together and bake. for 35 minutes or until barely set.

If you want to make appys, omit the quiche mix and just combine the filling togther. Refrigerate until firm. Roll puff pastry (store bought in freezer section of grocery store) to about 2 to 3 mm. Cut with biscuit cutter or cut into small squares. If you have the time and patience, cut them into circles but 1 bigger than the other because you have to mound the filling and top with the slightly larger circle. Brush with eggwash around the edges (the bottom crust _ and top with the other crust. Pinch edges to seal. If you want the look of a baby pithivier, make starburst design BUT not cutting all the way to the crust…just use the tip of paring knife to make the strburst thingey. Bake 375 degrees on p[archment lined cookie sheet. Before I forget….brush the top with eggwash first before making the strburst thingey so when it puffs, you can see the pithivier design.

By: Marketman

Marketman — Thu, 20 Jan 2011 05:12:30 +0000

betty q, a cheese tart sounds wonderful, but even more fattening than eating MEAT. :) M, I have not made a crustless quiche, but isn’t just like a thick frittata? Bubut, I made the pie crust from scratch, and baked it with pie weights for 15 minutes or so… tonceq, confidence to wing it comes with practice… :)

By: Mike

Mike — Thu, 20 Jan 2011 03:28:23 +0000

Thank you sharing these tips! Now I know what to do with my leftovers.

By: barang

barang — Wed, 19 Jan 2011 23:41:12 +0000

Bettyq, are you able to share your recipe for cheese tart?

By: barang

barang — Wed, 19 Jan 2011 23:37:16 +0000

betty q can you share your recipe for cheese tart?

By: betty q.

betty q. — Wed, 19 Jan 2011 18:03:55 +0000

We cut down on our meat consumption recently. MM…since you are a fmily of cheese lovers, have you tried using your leftover cheeses to make a cheese tart. I make a 5 cheese tart that is just sooooo good that I can eat half the tart if I do not control myself. If I have the time, I make it also using puff pastry and make it shaped like a baby pithivier…excellent appy!

By: M, United Arab Emirates

M, United Arab Emirates — Wed, 19 Jan 2011 15:06:00 +0000

I love ordering quiche especially when I need a filling quick meal on the go. The classic ham & cheese with mushroom has always been my favorite but I have never cooked one at home. I would like to try the no-crust quiche version– a better alternative if I am in a hurry. Would you know if they are cooked the same way minus the crust? Any suggestions or recipes for no-crust quiche?