Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Quiche - we love to hate . . .

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Sat Sep 02, 2023 6:09 pm    Post subject: Quiche - we love to hate . . . Reply with quote

quiche - the dish people eat and eat . . . and then 'splain how much they dislike quiche . . .

here's a simple, non-300 ingredient recipe that works quite well:

6 strips bacon ~ 6 ounces ~ 170g
5 eggs - USA large; EU medium
1.25 cups / 295ml half'n'half
1.25 cups / 140g fine grated cheese*
0.5 each fine diced medium onion ~75g ~2.5-3 ounces by weight
1.5 cups rough chopped baby spinach ~120g ~4 ounces by weight
deep dish pie crust** - prebaked

* - the cheese can be any good melting cheese. parmesan, Swiss, mozzarella, asiago . . .
I don't recommend pure cheddar - the cheddar flavor is simply too strong, given the quantity.

** the caveat to the pie crust is "deep dish" - this recipe will overflow a "standard" freezer ready made crust. used a Marie Callendar crust - labeled "deep" - reality, not deep enough ...
if only "standard" crust are the available, put a broiler tray under the pie pan when baking to catch the overflow . . .
or down size the recipe to 3 eggs, reduce everything else by 50%


The How To:

prebake the pie crust, typically at 375'F/190'C. depending on home-made, frozen ready made, or fresh refrigerator dough . . . method varies - pie weights/ dried bean weights recommended.

when done, reduce oven temp to 350'F/175'C for the quiche itself

the bacon/onion/spinach prep:
dice the bacon, allow to slowly render over low heat - this process can easily take 20-30 minutes.
tend/stir regularly to avoid burnt bits.
remove from pan, drain & blot to reduce fat.
looks like:



pour off most of the bacon fat from the pan, add onion - slow fry until soft.
do not rush it . . . 10-15 minutes needed.

in a big bowl, beat eggs, add half'n'half, add grated cheese.

when everything is ready to bake, bring the fry pan with onions (back) up to temperature, add the bacon, add spinach - stir/mix/toss. I also add a tablespoon of water. it only takes 2-3 minutes for the spinach to wilt down.
looks like:



when the hot stuff is ready, stir the egg/half'n'half/cheese mix well (the cheese likes to 'settle out')
add the hot spinach/bacon/onion, mix well, pour into pie pan, into oven.
looks like



baking takes 45-55 minutes. I start checking at 40 minutes, add time until the quiche center has firmed up, does not jiggle when jostled.
when done, allow to cool 15 minutes for hot service, longer/refridgerate for cold service.

as an experiment, I used puff pastry for the crust. bit of a pain,,, puff pastry tends to slide down the pie pan - however it does make a fanciful presentation . . .

Back to top
View user's profile Send private message
BufordPassmore



Joined: 10 May 2024
Posts: 1

PostPosted: Fri May 10, 2024 10:03 am    Post subject: Reply with quote

It looks delicious. I will try it this weekend.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group