Quiche – with many different faces

There are many different types of Quiche all with 2 of the same foundation ingredients – milk and eggs.

I use a spring form pan lined with baking paper rather than a pie plate. I also prefer to mix the ingredients before putting them in the pan rather then layering them in order to have a blend of tastes in each bite.

I have tried 3 different kinds so far. I tend to add extra ingredients such as more meat and vegetables. I find this healthier and more filling. With all the stuff I add, one quiche can be a whole meal for a family of 4.

This first one was one that I adapted myself. I put less mayonnaise and more milk then was called for and a lot more vegetable and meat.

Multi Meat and Vegetable Quiche

Ingredients

• 100 ml  mayonnaise
• 150 ml milk
• 4 eggs, lightly beaten
•  170 grams shredded Cheddar cheese (1 cup = 4 oz = 114 g)
•  200 grams (when frozen frozen) chopped spinach, thawed and squeezed dry (8oz = 1cup = 284 grams)
• 1/2  onion; chopped (50 grams)
• 50 grams frozen sweet corn
• 160 grams chopped mushroom, fried (5 medium mushrooms)
• 1 clove garlic
• 1 (9 inch) unbaked pie shell (I use a store bought pastry crust)

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place pie shell in pie pan.
3. In a large bowl, whisk together mayonnaise and milk until smooth.Whisk in eggs.
4. Layer spinach, chicken, bacon, cheese, garlic and onion in pie shell, making several layers of each.
5. Pour in egg mixture. Place quiche on oven tray.
6. Cover quiche with foil.
7. Bake in preheated oven for 45 minutes.
8. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

I think the ingredients in this Quiche are great, healthy, tasty and filling. The only thing I was not so fond of was the layers. I found everything to be kind of separate and so the flavours were more distinct rather then blended.

I forgot to cover the Quiche for the first 45 minutes. Ha. So covered it for the last 15. Because it was already so cooked on top I move it to a lower shelf in the oven and turned the temperature down to 180 degrees C. I feel it could have been cooked a little less but my family liked that it was a little on the drier side.

Quick No Crust Quiche

This next one is quite different from the others in that it calls for flour instead of mayonnaise.

Ingredients

• 8 slices bacon
• 100 grams corn (This was my own addition.)
• 4 ounces (114grams) shredded Swiss cheese (I use what ever cheese is available at the time.)
• 2 tablespoons butter, melted
• 4 eggs, beaten
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups milk

Directions

1.  Cook bacon over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

I have always baked Quiche with a pastry crust. I like to make it a whole meal along with a salad and carrot sticks.

Personally, I prefer eating it hot but I have eaten the leftovers cold the next day and it actually tasted nice still.

There is one more recipe I have to add even though I haven’t tried it, since it seems too fluffy, and it is:

Light and Fluffy Spinach Quiche

Ingredients

•  2/3 cup light mayonnaise (150 ml)
• 1/2 cup milk (112 ml)
• 4 eggs, lightly beaten
• 8 ounces shredded reduced-fat Cheddar cheese (1 cup = 4 oz = 114 g)
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (8oz = 1cup = 284 grams)
• 1/4 cup chopped onion
• 1 (9 inch) unbaked pie shell

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs.
3. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture.
4. Place quiche on prepared cookie sheet. Cover quiche with foil.
5. Bake in preheated oven for 45 minutes.
6. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Well, I hope you have enjoyed this long Quiche memo. I’m sure there is one of them that you would like to try. Healthy and tasty is the name of the game. Enjoy!!