Make it Yourself...Delicious Quiche

Quiche is a perfect way to use eggs...and any leftovers too.  It's really just savory custard, and can be used for appetizers or main dishes.  One of the big advantages of quiche is that is can be served at room temperature
From Sue:

This recipe was on the front cover of the   "Taste of Home Summer's Best Recipes".  We used our garden tomatoes, basil and onions. 

Don’t worry if your crust puffs up a little while prebaking it – just press it down carefully when you take it out of the oven, if it doesn’t fall back down by itself.  Remember not to stretch your crust when you put it in the pan to prevent shrinkage.  I usually push the crust down into the pie plate before finishing the edges, to make sure I haven’t stretched it.

I covered the edge of the pie crust with a pie crust shield the first 10 minutes in the oven after filling to keep it from getting too brown.

Blue Ribbon Tomato Quiche

                        Pastry Dough

     3/4     Cup  Flour, All-purpose

     1/2     Cup  Cornmeal

     1/2     Teaspoon  Salt

     1/8     Teaspoon  Pepper

     1/3     Cup  Shortening

  4            Tablespoons  Cold Water -- -5 tablespoons

                        Filling

  2            Cups  Plum Tomato -- chopped (well drained)

  1           Teaspoon  Salt

     1/2     Teaspoon  Dried Basil

     1/8     Teaspoon  Pepper

     1/2     Cup  Green Onion -- chopped

     1/2     Cup  Cheddar Cheese -- shredded

     1/2     Cup  Swiss Cheese -- shelled

  2            Tablespoons  Flour, All-purpose

  2            Large  Egg

  1            Cup  Evaporated Milk

In a bowl, combine the first four ingredients.  Cut in shortening until crumbly (about the size of peas), add water, tossing with a form until the dough forms a ball.  Refrigerate 30 minutes.

On a lightly flour surface, roll out dough to fit a 9" pie plate; transfer pastry to plate, finish edges.  Bake at 375° for 10 minutes.  Cool completely.

Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheese.  In a small bowl, whisk the flour, eggs and milk until smooth.  Pour over filling.

Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.  Refrigerate leftovers.

6-8 servings.

2014 cost:  $2.18 with garden tomatoes and basil

From Myrna:

For supper tonight, we are having a Spinach quiche. While most of the time we don't think of this as a custard it is. It is a great dish as it can be served hot, warm or room temperature. This is one of my favorites as there is no crust. Great for those who have Celiac or a grain allergy. Outside of the basic 5 eggs and 3 cups of cheese you can vary the ingredients to your hearts delight. I rarely make it the same way twice. Using up what I have left for cheese, veggies and sometime I add leftover ham or bacon. These are the kinds of recipes most of us need. Cheap to fix, fast to get on the table and useful to clean up some leftovers.

Crustless Spinach Quiche

Bake 30 Minutes

Yields: 6 servings

"An easy to make spinach quiche with eggs, onion and plenty of your favorite cheese."

INGREDIENTS:

1 tablespoon vegetable oil

1 onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and well drained

5 eggs, beaten

3 cups shredded Muenster, Swiss, or your favorite cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon nutmeg

diced sun dried tomatoes, or red pepper strips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Tonight I am using Muenster and Cheddar and shallots instead of onions. The onions in the store right now are not good and we all like shallots. I have some fresh chives so will snip a few of them to add. This can also be baked in muffin cups lightly greased. Will not take as long to bake and they work well for lunches the next day.