a long standing joke that real men dont eat quiche,
but Im hear to say that its no longer un-cool
to enjoy a slice of flavorful quiche. Especially these days
with the low carb diets so much in favor nothing can
beat a one dish meal full of eggs, cream, vegetables, perhaps
some meat and cheese! Dr. Atkins would be proud!!
Quiche traditionally is prepared with a
pie crust and then filled with a mixture of eggs, cream and
a variety of vegetables, meat and cheese. Several years ago,
we decided to try a crustless quiche (eliminating the hassle
of putting together a quick gf pie crust). The results were
wonderful. In fact, ever since then most of the quiches we
prepare are crustless.
Another wonderful thing about quiche is
that it can be served any time of day. Quiche is a perfect
meal for breakfast, brunch, lunch or even dinner. If serving
quiche for lunch or dinner accompany with a salad for a full,
well-balanced meal. You can even serve quiche as an appetizer.
For bite-size portions, use a mini muffin tin instead of a
pie dish to prepare your favorite quiche.
Below you will find a variety of quiches
we hope you and your family (including all those "Real"
men) will enjoy!
Salmon Quiche with Potato Crust
- 1-1/4 lbs. russet potatoes, peeled and
sliced into 1/4" slices
- 1/4 cup chopped green onions
- 1/4 lb. smoked salmon, thinly sliced
- 1/4 lb. Gruyere, grated
- 4 eggs
- 1-1/2 cup cream
- 1/4 cup dry white wine
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1/8 teaspoon nutmeg
Preheat oven to 400 degrees F. Butter a
9" pie dish.
Place potato slices in a steam basket over
simmering water and steam, covered until potatoes are just
tender. Drain and spread out on a rack to cool. Line the bottom
of the pie dish with potato slices and then line the sides
of the dish. Sprinkle green onions into the dish and then
arrange the salmon on top. Sprinkle with the cheese. In a
medium bowl, lightly beat the eggs. Add the cream, wine, salt,
pepper and nutmeg and stir until blended. Place the pie dish
on a baking sheet and pour in the egg mixture. Bake on the
center shelf for 40 minutes or until to top is puffed and
browned and an inserted knife comes out clean. Remove from
the oven and slide onto a wire rack to cool and set up for
about 10 minutes. Serve hot.
& Leek Quiche
- 4 slices thick bacon, cut into 1/3" dice
- 1 medium leek, white and tender green,
sliced crosswise 1/8" thick
- 1 cup cremini mushrooms, sliced
- 1 cup gruyere cheese, shredded
- 1 Tablespoon gf flour
- Salt and freshly ground black pepper
- 4 large eggs
- 1-1/2 cups heavy cream
- Dash of freshly grated nutmeg
Preheat oven to 400 degrees F.
Butter a 10" glass pie pan or ceramic quiche pan.
Cook bacon in a medium skillet over medium-high heat until
brown and crisp. Transfer to paper towels. Pour off all but
1 tablespoon of fat. Add leeks. Cook on medium-high, stirring
occasionally, until barely soft. Add mushrooms and continue
to cook for about 2-3 minutes.
Place bacon, leeks, and mushrooms in a bowl, season with salt
and freshly ground black pepper.
Toss grated cheese with 1 tablespoon gf flour. Place cheese
mixture in bottom of prepared quiche pan.
In a bowl, whisk eggs with cream until well combined. Add
nutmeg. Stir in leek mixture until well combined.
Pour filling into quiche pan and bake until set, about 30
minutes or until a knife inserted in center comes out clean.
Let rest 10 minutes before serving.
Quiche with Peppers & Cilantro
- 8 corn tortillas
- 3 Tablespoons unsalted butter
- 1 shallot, minced
- 1 garlic clove, minced
- 8 eggs, lightly beaten
- 1 cup cheddar cheese, grated
- 1/2 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup canned black beans, drained and
- 1/4 cup cilantro, chopped
- 1/2 jalapeño pepper, seeded and
- 1/4 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Sour cream & fresh Pico de Gallo
Preheat the oven to 300°F. In a 10
inch dry skillet over high heat, cook the tortillas, one at
a time, turning once, for 15 seconds, just to soften. Set
the tortillas aside. Remove the skillet from the heat and
fan the tortillas out onto the bottom, going up the sides
of the skillet like petals of a flower. Dot the tortilla crust
with the butter.
In a bowl, combine the shallots, garlic,
eggs, cheddar, bell pepper, red onion, black beans, cilantro,
jalapeño pepper, cream, salt and freshly ground black
pepper. Pour the mixture into the tortilla-lined skillet.
Bake for 45 minutes, or until a toothpick inserted into the
center comes out clean. Slice into wedges and dollop with
sour cream and fresh pico de gallo.