In trying out a variety of quiche recipes from this site, I found this to be one of the best. It makes a wonderful custard-type filling. I used 1/4 cup minced green onion, 1/2 cup ham, and omitted the nutmeg. I think pie crust takes away from the quiche, so I do a quick spray with olive oil flavored cooking spray in the quiche pan, then dust it with 2T cornmeal.Second time around, I used 1/2 whipping cream, and 1/2 half and half. Great both ways, but creamier texture with whipping cream/half and half. Yummy!
Some quiche recipes require prebaking the pie crust and other recipes don't mention it. I always prebake the crust to prevent sogginess. This was very good but I did add additional ham as we were having this for dinner. I also ended up with a lot of extra egg batter so I would recommend using only 3 eggs and 1.5 cups milk. I did find this to be a little too salty (maybe my ham?) so I'd omit it and salt at the table.
This was the first time I have ever made quiche. I used half & half along with 1 cup of milk. Next time, I will probably omit the nutmeg (personal taste. I used monetery jack cheese and minced green onions. I baked it about 10 minutes longer than the recipe called for and at 400. It set well and tasted very good!
I gave this four stars only because I had to add additional seasoning to it (I was afraid it would be too bland if I didn't and after tasting the finished product I think I was right). I added a bit of curry and pepper garlic powder and what I'm sure had to be two "pinches" of nutmeg. The overall recipe was wonderful using smoked ham and smoked gruyere cheese. I even used a store bought crust - which I normally don't do. I also used fat free half and half instead of the milk I often use it for cooking and it tasted great. As of the following day there were no leftovers and that speaks for itself!
I used the suggested 1 1/2 cups of half and half and a little more ham. I also used a deep dish pan and since I was using the pre-made crust the top of the crust was below the top of the dish but I was glad that I did it that way 'cos as others have said...I think it would have overflowed. I also added a little pepper. Very good recipe. Rich without being heavy.
This is a good basic recipe that only needs a few changes. A whole onion is WAY too much. 1/2 is plenty. Use the deep dish crust. Otherwise there is too much filling. Also you want to pre-bake the frozen crust for 10 minutes to avoid sogginess. I added garlic powder (1 tbl.) and cayenne (1/2 tbl) as recommended. I used half and half instead of milk and cut it down to 1 1/2 cups. There is no need to heat the egg and milk mixture before pouring it on top of the cheese/ham mixture. This keeps it from filling in the cracks. And it never hurts to throw in some mushrooms and extra ham!
It's been 30 years since I have made a quiche. I needed to make a dish for my daughter's 2nd grade class representing her heritage. I found my mom's old quiche pans packed away. I liked this recipe because it was simple and I am guessing will be well liked by her classmates. I made a test run today and used store bought crust to line the pan. I did keep it in the oven an extra 10 or so minutes in order to get the golden color. Absolutely perfect looking and tasting. Thanks for posting the recipe.
I really enjoyed this quiche but it takes some time quite a lot more than the recipe indicates. All the quiches I've made in the past you just poured the egg/milk mixture in on the filling ingredients and popped it in the oven. With this recipe I spent at least 30 minutes at the stove just stirring the custard until it began to thicken and I was starting to think it NEVER was going to show signs of thickening! I used more than 1/3 cup of ham that sounded like way too little I probably used about a cup of diced ham (from a ham steak) which I browned in a skillet until all the excess water cooked out of it (it would have left my quiche pretty runny if I hadn't done that). I also added some sauteed mushrooms. I had maybe 1/2 cup more egg mixture than would fit in the crust because of the extra filling ingredients. The 30 minute cook time was perfect I had brown crust and the egg filling was set. You do really have to spend some time cooking that filling on the stove over low heat though to get it to the point that it's beginning to thicken. I am not entirely sure that the result was worth the extra effort but it was a very nice textured quiche.
I've made it twice and it is perfect. Easy and delicious. Just a clssic quiche!
Complete disaster. The pastery didn't cook The milk didn't evaporate. The custard looked more like scambled eggs. What went wrong?
