15 December, 1979

Swiss Cheese Quiche (recipe roundup)

Quiche can be served any time of the day. Enjoy it as a brunch entrée with fruit, pair it with salad for lunch or dinner, or cut it into small servings to serve as an hors d'oeuvre.



Swiss Cheese Quiche ingredients (6) and variations
Makes about 8 servings
1 (9-inch) deep-dish pie shell (frozen is ok)
1 Tbsp butter or margarine, softened
2 cups heavy or whipping cream
4 eggs
3/4 tsp salt
1/4-lb. Swiss cheese, shredded (1 cup)

For Mushroom Quiche, add
1/4 cup butter or margarine
1/2-lb. fresh mushrooms, very thinly sliced
2 Tbsp minced green onions
1/4 tsp salt
1/8 tsp pepper

For Spinach Quiche, add
2 Tbsp butter or margarine
2 Tbsp minced green onions
1 (10-oz) pkg frozen chopped spinach, thawed and well drained
1/8 tsp freshly ground nutmeg
1/8 tsp pepper

For Sherried-Crab Quiche, add
3 Tbsp butter or margarine
2 Tbsp minced green onions
2 (6-oz) pkgs frozen snow crab, thawed and well drained
2 Tbsp Dry Sherry
1/4 tsp salt
1/8 tsp pepper
1/8 tsp cayenne pepper


Notes:  If you choose frozen deep dish 9-inch pastry, follow package instructions for thawing.


Swiss Cheese Quiche Basic Directions
Get ready
Assemble ingredients. Preheat oven to 425ºF.

Spread inside of pie shell with butter or margarine and set aside.


Prepare cream mixture
In a medium bowl, with wire whisk or fork, mix cream, eggs and salt until well blended; stir in cheese.


Adding other ingredients?
If you aren't adding other ingredients to the filling, pour cream mixture into the pie shell. You're ready to bake. Go to next step.

If you are making one of the variations, see additional directions below for the ingredients you've selected.


Bake and rest briefly
Place pie shell on baking sheet. Pour cream mixture into pie shell and bake fifteen (15) minutes.

Then, reduce temperature. Turn oven control to 325ºF and bake or until knife inserted in center comes out clean. This should take about thirty-five (35) minutes more.

Allow quiche to rest several minutes before slicing.


Serve
Serve quiche warm or cold. Wrap and refrigerate any unused portions.


Reheating
To reheat, cover quiche with foil and bake until heated through. The original recipes states, in 325ºF oven, this takes about forty (40) minutes. That seems excessive to me, however, and I suggest you check it at fifteen (15) minutes (like recipe via Martha Stewart and similar to Vintage Cooking but different than some opinions via Food52).

I have not reheated in a microwave oven and do not recommend it because I think it will change the texture (i.e., toughen the crust and make the filling weepy).

Remember, you can serve quiche hot/warm, cold or room temperature.


Swiss Cheese Quiche Variations
J's Mushroom Quiche
Prepare pie crust and cream mixture as above; set both aside.

In 10-inch skillet over Medium-High heat, melt 1/4 cup butter or margarine. Add the mushrooms, green onions, salt and pepper; cook until vegetables are tender, about five (5) minutes, while stirring frequently.

Stir mushroom mixture into cream mixture; pour into pie shell. Bake and serve as directed above.


J's Spinach Quiche 
Prepare pie crust and cream mixture as above; set both aside.

In 1-quart saucepan over Medium heat, melt the 2 Tablespoons butter or margarine. Add the minced green onions; cook until tender, about five (5) minutes.

Stir green onions, spinach, nutmeg and pepper into cream mixture; pour into pie shell. Bake and serve as directed above.


Sherried-Crab Quiche
Prepare pie crust and cream mixture as above; set both aside.

In 1-quart saucepan over medium heat, melt the 3 Tablespoons butter or margarine. Add the minced green onions; cook until tender, about five (5) minutes.

Stir green onions, snow crab, sherry, salt and cayenne pepper into cream mixture; pour into pie shell. Bake and serve as directed above.


You might like
Asparagus Quiche
Bacon-Cheddar Quiche via The New York Times
Jalapeño Pie via She Wears Many Hats
Shrimp Quiche
Wild Mushroom & Gruyere Quiche


Index
crab
mushrooms
quiche
spinach
wine

Page Last Updated 3 June 2015

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