Cooking: Quiches

I love quiche and my sister-in-law requested quiches for my niece's wedding brunch. It was an honor to help her in any way I could, so I was whipped up some quiches for the brunch.

I decided on three types of quiche; Classic Quiche Lorraine, Spinach and Bacon Quiche and Asparagus and Mushroom Quiche.

I pre-baked the pie crusts. This step is not necessary but since I am freezing the quiches and transporting them, pre-baking them would give the crust a little more stamina.

For the Asparagus and Mushroom Quiche, I sauteed some garlic and onion. When they were translucent, add sliced mushrooms. Saute until mushrooms are soft.


I steamed a bunch of asparagus. Let cooled and cut in 1 inch pieces.


For the Quiche Lorraine, I cut up ham and 1/2 onion into small uniform pieces.




For the Spinach and Bacon Quiche, I cooked 10 oz of spinach in water for 4 minutes. Drained and squeezed all the excess water out. I had bacon that was already cooked so I crumbled it and added it to the spinach.



Quiches ready for the cheese and egg mixture.


Add eggs, nutmeg. Don't you love my nutmeg grinder. I do... and it is so handy.



Cream, salt and pepper.


Ready for cheese.


2 cups of Swiss cheese per quiche.



Pour cream mixture very carefully until the quiche is full.



Bake at 350 degrees for 30 to 35 minutes.



So I made the quiches, my daughter carefully took the pictures and we both forgot to take pictures of the quiches baked and out of the oven. I will put some pictures up at the brunch.

Quiche is a quick and easy dish that can use leftovers. Give it a try.



Basic quiche recipe:

2 c. Swiss cheese
2 c. heavy cream
4 eggs
1/4 t. nutmeg
1/2 t. salt
1/4 t. pepper