On Quiche
Guess this is quickly turning into a food blog. Not sure I mind that!
In the past, I’ve let Mr. Pilsbury make quiche crusts for me, but I’ve been meaning to try this recipe from my mom. Since the topic came up, I figured it was worth sharing with the world! =)
Chicken Almond Mushroom Quiche (Grandmother’s Restaurant)
CRUST:
- 1 ¼ cups flour (If you’re a whole grain kinda person, using 2/3 whole wheat flour, 1/3 all-purpose white would prolly work fine here)
- 2 tsp. sugar
- 1 tsp. salt
- 1/3 cup and 1 TBSP cooking oil
- 2 TBSP milk
Mix flour, sugar and salt. Stir in oil, then milk. Press into a 9 inch pie pan, building a rounded crust around the rim.
FILLING:
- ¼ cup finely diced onions
- ½ cup diced cooked chicken
- ½ cup chopped fresh mushrooms
- 1 ½ cups shredded Swiss cheese
- 4 eggs, beaten
- 1 ¾ cups light cream (half and half)
- 1/8 tsp. red pepper
- ½ tsp. salt
- ¼ cup sliced almonds
- 2 tsps. Finely chopped fresh parsley
Layer, in order, onions, chicken, mushrooms, and cheese. Stir together eggs, cream, salt and pepper. Pour over cheese. Sprinkle with almonds and parsley.
Bake at 400 degrees for 15 minutes. Reduce temperature to 300 and bake 40 to 50 minutes, or until set. Serves 5.
As a variation, ham and broccoli may be used in place of chicken and mushrooms. Use ½ cup diced ham and ½ cup diced thawed broccoli. Omit almonds.
When I make quiche, I generally follow a bit simpler formula based on the recipe here:
http://andreasrecipes.com/2005/12/29/crustless-quiche/
I swap the ham for chicken and veggies from the garden (tomatoes, jalapenos, green peppers, etc.) and add ground pepper/oregano/whatever to the egg mix to enhance flavor, but I like the ease of mixing eggs with cottage cheese.
Also, I still use a crust with this recipe.
I imagine it’s probably not as light and fluffy as the recipe above. As a dude, I’m down with a heavier foods, so that works for me!
