I know, it's 2014 and not 1984. But several quiches are my assignment. (Although I think quiche is great. Close kin of frittata.) No asparagus. I just don't have a recent recipe. Thanks very much!
Pegeen is a trusted home cook.
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Barbara is a trusted source on General Cooking.
Pegeen, have you ever made this? https://food52.com/recipes... I make it a lot--in fact I am making it for a lunch tomorrow and am using spinach and mushrooms in place of the kale, gruyere in place of the cheddar, and I always use yogurt instead of cream cheese. I've made it a million different ways and it never fails me. Oh, and I prefer the red quinoa--I have no idea why.
There is an absolutely incredible recipe for ham, leek and three cheese quiche on epicurious. It's from Bistro Jeanty in Yountville, CA. Link if you're interested: http://www.epicurious.com...
I like to make a no recipe quiche with caramelized onions and gorgonzola cheese. Pour over your egg custard base and sprinkle on some parmesan cheese, and bake.
Excellent! Thanks everyone. Now I feel armed. :-)
Cynthia is a trusted source on Bread/Baking.
I make quiche regularly, and never apologize for doing so. http://thesolitarycook.wordpress.com/2014/07/14/bastille-day-quiche/
Our best trick for a flavorful quiche is to mix up the eggs and milk and add whatever herbs we want the night/morning before. They really steep into the custard which boosts the flavor.
Also, use puff pastry for the crust for an extra decadence.
June is a trusted source on General Cooking.
Here's one of my favorites! https://food52.com/recipes...
i'm not sure where the line between quiche and tart falls, but last night I made a butternut squash and sage tart that disappeared within seconds - 250g whole wheat flour + 100g cold butter + 25g butter browned with 5 leaves sage, cooled + salt, some pepper + 4-6 tbsp ice water, kneed, put in the fridge for 30 mins, cube the squash, roast for 30 mins in 200*c, take out, roll out the crust quite thin (3mm?), prebake for 25 mins while the squash cools. Thinly slice one red onion and fry for 15 mins until soft. Mix 2 eggs with 400 ml milk, add 1/2 tsp nutmeg, 80g parmesan cheese, salt, pepper, extra chopped sage (another 5 leaves or so). Once the crust is golden, take it out, spread the onion in a thin, even layer, spread the butternut evenly, then pour the egg mix on top, sprinkle with extra grated parmesan and bake for 30-40 mins, still in 200*c.
This sounds delicious!
Nancy is a trusted home cook.
You have plenty already, but/and if you want more there's classic Alsatian there's always Julia Child...either in Mastering or in Julia Child's Kitchen.
PS no shame - remember French cooking was one of the first or best cuisines to practice nose-to-tail and make a meal from almost nothing. Hence, filled crepes and quiches.
Thanks for all the leads, Nancy