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Add a photoHere's the formula and then there's the way I usually do it.....
Raciónes: 4
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Ingredientes
- 1 prepared crust for deep dish pie
- 1/2 - 1 cup grated cheese (anything you have in the fridge)
- filling options, any combo that you want
- 8-10 stalk asparagus, leftovers
- stalk broccoli florets only, steamed and cooled
- mushrooms, sliced, sauteed until liquid has cooked off (leftovers)
- spinach, steamed, chopped and squeezed very dry
- tomatoes, sliced and sauteeed
- zuccini julliene, sauted and cooled, but not over cooked
- onion, diced, sauted
- red pepper, sliced, diced and sauteed, for color
- season don't forget nutmeg and paprika
- leftover ham, taco meat, chicken, turkey---use your imagination.
- basically anything in the fridge that is leftover will work, I always sauted the veg first then after all this is mixed up into a bowl and the cheese is added the combined mixture is then dumped into the cooked pie shell. You should have about 3/4 full after leveling it all off, and the mixture should not be more than half way up the sides....don't overstuff the shell, remember you need some room for the custard
- custard:
- 3-4 eggs Large
- 1 cup milk
- (you can add some cottage cheese, but reduce the egg to 3, about 1/2 cottage cheese - but strain the liquid out first about 1/2 after straining liquid)
Direcciones
- preheat oven 375
- precook shell but cutting circle out of parchment, scoring the dough with fork tines, remembering that you don't want custard to seep through, so don't go crazy making holes and remember to make some up the sides. cover shell with cut out circle parchment , then covering it with bag of loose beans of some kind...spread the bean out towards the outer part of the shell not piled into middle. Also pinch the dough over the lip of the pie plate so that the dough will not slide down the sides as it is cooking.....if you don't do this, it will slide down - guaranteed.
- Once shell has precooked add veg mixture to the shell. spread it around lightly, add the custard mixture and gently turn and push down so custard is incorporated. be carefule you don't want to break the shell so be gently here
- Cut a circle out of the middle of a piece of foil and place and crimp this on top of the pieshell outer edges- this is so the precooked shell doesn't burn. If you don't do this ---it will burn
- Cook in oven for 35-40 min and let rest so that all liquid is absorbed after cooking otherwise it will be souping. It should be kinda springy when ready to come out of oven.Once you have done this one time you will figure out when to take it out some practice is helpful for timing
- It will never be the same way twice - guaranteed. So don't stress about it, With quiche slightly overcooked is better than undercooked and the best way to tell is that it doesn't look wet on top, but should be dry of any liquid and be a little bouncy to the touch
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 146 | 48% |
| Total Fat 16.41g | 21% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 329mg | 14% |
| Potassium 759mg | 22% |
| Total Carbs 21.69g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 12.09g | 8% |
| Protein 19.57g | 31% |
Evaluaciones
07 de Diciembre de 2013
I like to know the basic ingredients and directions and then I adjust the recipe to my taste. This is a great formula to use over and over again with different results. Thanks for sharing.
