Tuesday, September 14, 2010

Individual quiches ~

All for you

I love my quiche!  I do, I do.  Roasted veggie quiche = yummers.  Bacon-shallot-cheese = richly filling.  I like the finished result soft and creamy.  That's about it, short blurting expressions of quiche love.

This crust makes two 10" springform pans, halve the recipe if you want just one quiche.  If you want to make the 4" size, a half recipe will yield approximately five or six individual quiches.  

Add-ins ~

This varies to your taste, or course.  I like asparagus, shallot, carrot and roasted red peppers.  Roast your choice of veggies (doused with olive oil, sprinkled with salt and pepper) on a baking sheet at 375 degrees.  This takes just a few minutes if you use the mini prepared carrots.  I like the carrots to have some bite to them.  The asparagus and shallots go soft quickly. 

I like to mix bacon and ham.  I fry up the bacon, then saute up the ham in the bacon grease until I have dark crisp edges.  Then add some shallot into the pan, saute until soft.  

Cheeses ~ I vary these to mood.  I don't use much, I like it eggy, not too cheesey.  So a simple sprinkling of in the crust first, then half way into baking, I take out the quiche and just barely sprinkle more cheese.  Cheddar, jack, swiss all are nice, of course - with just a touch of parmesan on the top with whichever cheese you perfer.

Crust ~

3 c. flour

1 tsp. salt
1 tsp. sugar
16 T. butter, cut up
2 eggs
2 T. water 
  • Add flour, salt, sugar to food processor, blend.  
  • Add eggs and water, mix thoroughly, set aside. 
  • Add butter to flour mixture, pulse until you have small crumbly bits.  
  • Add the egg/water.  Pulse lightly, remove from bowl onto counter.
  • Roll out on a well floured counter.
  • Place into springform pan, remove excess.
  • Fold over into the inside, about the top third of the dough on the sides, press to secure.
  • Line loosely with parchment, fill with baking beans.
  • Bake at 375 for 15 minutes.
This filling will fill one 10" springform.  If you are making the individual quiches, this will probably not make eight, depending on the amount of add-ins you use.

I do not make my quiche without the touch of chipotle in adobo sauce. It can be found in the ethnic aisle of a conventional grocery store.

Filling ~

5 eggs
2 c. half and half
1/2 c. heavy whipping cream 
1 tsp. sauce from chipotles in adobo sauce
3/4 tsp. salt
1 tsp. pepper, freshly ground
  • Sprinkle some cheese on the bottom of the par-baked crust, maybe 1/2 c., no more. 
  • Sprinkle in your add-in evening over the cheese. 
  • Pour the egg mixture into the crust. 
  • Bake at 350, start checking for doneness at 50 minutes.  
  • If you bake at 375, start checking at 40 minutes. 
  • About 40 minutes into the baking, sprinkle some cheese over the top, this is when some of it has set enough that the cheese doesn't sink.
  • When it just stops a wet jiggle in the middle, it's set.  Touch the middle gently, a soft yet set feeling is how it is to the touch.
  • Let it cool for at least 15 minutes before cutting.
  • Serves 8+

~ Bacon-shallot ~


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