I love quiche.
My mother tells a story I wish were apocryphal (but sadly is not): when I was a teenager, we were in Manhattan on vacation at some famous kosher deli and I ordered quiche — to the horror of my parents and our waiter.
My mother’s famous quiche was a bacon and swiss “Quiche Lorraine” baked in a frozen pie shell. She always made two and the first was gone immediately.
I have had no famous quiches, because I refuse to cook my crustless egg beaters, non-heavy cream concoctions for anyone other than myself, but I am beginning to reconsider after reading a few interesting posts.
Sadly, I cannot find any of my old quiche recipes, which makes me think that I lost my entire recipe file when I my first MacBook Pro’s motherboard failed. Dammit. I had a smoked salmon and feta quiche with all the right combinations of ingredients. Again, it’s all about technique and not about recipes, but still, I cannot find the old formula of egg to dairy to cheese.
You can find my best quiche recipe here: Mushroom and Emmental Crustless Quiche
Here are some recipes I will be trying (in crustless versions, of course):
Julia Child’s Leek and Mushroom Quiche, deliciously described and photographed by Smitten Kitchen.
Formula: 3 eggs, 1 1/2 cups of whipping cream (or whole milk), 1/4 cup grated Swiss.
Thomas Keller’s Gorgonzola Leek Quiche, which we would have made for Christmas morning had we not been a little cooked-out from the Family Cook-Off (that I won). Recipe from Serious Eats.
Formula: 6 eggs, 2 cups milk, 2 cups heavy cream, 6 ounces of cheese. (Yikes, that’s a lot of stuff. It makes a huge quiche [or two]).
Others to consider:
Bon Appetit’s Ham and Swiss Quiche.
Formula: 2 eggs, 2 cups swiss cheese, 1 cup sour cream (though I think I would subsitute creme fraiche because it has half the carbs. and it tastes better).
Bistro Jeanty’s Ham, Leek, and 3 Cheese Quiche” from Gourmet.
Formula: 3 eggs, 9 oz of cheese, 1 3/4 cups of creme fraiche.
My many crustless quiche recipes can be found in my recipe file .
