Quiche is a fancy French dish. Despite its fanciness and popularity it is very easy to prepare. Quiches are usually made from liquid, eggs, and cheese which are baked in a pastry shell. The main thing is to beat the egg mixture well. Also you should cook the fillings prior to adding them to the pie. Afterwards, you just follow the proper baking times and temperatures.
Usually pie crust of quiche must be tender. The filling also should have a structure so that the pie holds together when sliced. Sometimes, white sauce is stirred into sour cream and eggs for the filling of quiche. In fact, you can use your imagination while filling quiche. You can fill it with anything you like. You can easily use leftovers. Cooked chicken, shrimp, beacon, ham or vegetables will all make the filling of your quiche tasty.
Most people really enjoy quiche, and it is a versatile dish that can be served for any occasion. When making a quiche, feel free to experiment with different taste combinations.
The following is a quiche I really like to make:
Red Pepper, Feta and Spinach Quiche
Ingredients:
1/3 cup red bell pepper
1 tablespoon olive oil
2 cups fresh spinach
3 eggs
½ cup cream or milk
1/3 cup feta cheese
1/2 onion – chopped
3 cloves garlic – chopped
salt and pepper
frozen pie crust
Preheat oven to 425 degrees
I choose to use a frozen pie crust because it is easier and I probably can’t improve on it. Just make sure to get the best one. Sautee about a half an onion and three cloves of garlic in butter. If you want, you can put in a few mushrooms also. Sautee until tender, then add the spinach until it wilts down. Season the vegetables with salt and pepper. Mix the cream and eggs in a bowl.
Crumble feta cheese and put in the bottom of the pie crust and put the wilted spinach and the rest of the vegetables on top of the feta. Pour the egg and cream on top of spinach, onion and garlic. Cook for 15 minutes at 425 degrees, then lower the heat to 350 degrees for 10 minutes or until the quiche sets. It is a good idea to bake the quiche on a cookie sheet to give the pie pan some stability.
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