Please recommend a quiche recipe!

[LOL Lib]

My Nana used to make a chicken and spinach quiche that I loved. I have her recipe, but I am interested in something different. Chicken, spinach, and broccoli are used to often at my family gatherings. Any recommendations would be appreciated. I hate to go to google for this dish. I really need something that will be a hit with a wide age range for an upcoming family dinner.

[MANative]

1. I make a pretty awesome quiche, according to the family

Some of the combos I use:

1. Chunks of ham, lightly sauteed asparagus, and mushrooms.
2. Zucchini and plum tomatoes
3. Shrimp and asparagus
4. Sauteed mushrooms and broccoli
5. Ham and fresh wilted spinach
6. Crisp bacon (or ham) and sauteed leeks
7. Sauteed leeks and mushrooms

If you use zucchini or mushrooms, cut back a little on milk or cream because they do add moisture.

[pscot]

2. Ham, asparagus and mushrooms

is a great combination. Do you use cheese in any of these? A bit of Gruyere might be nice.

[MANative]

4. Yes, I usually use a blend of three cheeses as the quiche base.

Generally 4 eggs, about a half-cup of milk (or half-and half if I'm being decadent) and about 2 to 2 1/2 cups of cheese. A swiss-type, like Jarlsburg, Gouda, or fontina, some sharp cheddar, and something lighter, like mozzarella or colby. Usually a little more of the fontina-type, then round it out with the other two. I do like Gruyere, too, but it can be a little overpowering for the younger ones, so I would use slightly less of that in proportion. Salt, pepper, and herbs to taste. For the ham, asparagus and mushroom, I usually use dried thyme. I also like to add just a little fresh grated nutmeg to the egg base - maybe three or four passes on the rasp, probably about 1/4 teaspoon. Gives it a little zip without people recognizing it as nutmeg, especially in veggie versions.

[LOL Lib]

6. This sounds excellent.

Can't wait to give this a try!

[MANative]

9. Hope you like it! It's a standard menu request at every family event. :)

[WhiteTara]

3. My new fav is asparagus, mushroom and onion.

I saute all the veggies...the mushrooms until they are brown...salt the veggies lightly and then add the cheese and egg mixture.

[LOL Lib]

7. Sounds terrific. Thanks!

[locks]

5. This has always been my favorite

From Peggy Harvey's Horn of Plenty 1964

Quiche Lorraine, Fruits of the Sea

1 unbaked 9-in. pastry shell 2 T. melted butter
1/2 lb unsliced Swiss cheese 2 T. sherry wine
2 cups light cream 1 cup freshly picked crab meat
4 eggs 1/2 cup tiny shrimp or 1/2 cup larger
1 T. flour shrimp cut into pieces
Salt, pepper (cayenne if you like it)
1/4 tsp. nutmeg

Cut Swiss cheese into finger-length pieces about 1/4 in. thick and cover bottom and sides of pastry shell in 9 in. glass pie pan. Combine: cream, beaten eggs, flour, salt, pepper, nutmeg. Stir in melted butter and sherry wine. Beat together until well blended. Strain over cheese in pastry shell.
Add seafood, pushing it down carefully with a fork or back of spoon so that custard mixture covers it.
Bake in preheated 375 oven for 40 minutes, until nicely browned on top.

Note: In the classic, original version of Quiche Lorraine, prepare as above, overlapping pieces of crisp, dry bacon alternately with the cheese. Add grated green onion or chives. (No seafood)
I sometimes add chopped braised spinach or thin asparagus.

[LOL Lib]

8. This sounds great too!

I'm thinking about making two dishes with these great recipes.

Thanks everyone.

[northoftheborder]

10. Asparagus quiche with fontina cheese

I haven't tried this but sounds good - I like the quality of the filling (mine often are runny). You could use other cheese.

http://www.simplyrecipes.com/recipes/asparagus_quiche_with_fontina_cheese/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+elise/simplyrecipes+(Simply+Recipes)&utm_content=FeedBurner

[LOL Lib]

11. I will be making these Sunday. If time permits I will post back with results.

I am looking forward to this. Wish me luck. We have about 22 family and friends gathering Sunday afternoon. I'm definitely using one of the asparagus recipes. Also thinking about the classic Lorraine version with bacon that locks mentioned.