<p>What cheese would you use?
I am cleaning out my refrigerator and trying to avoid going to the market. I have a lot of eggs, a container of cream and a small package of pancetta. I also have a frozen pie dough in my freezer. I thought of quiche.
I would like to use carmelized onions and the pancetta. My issue is what cheese. I don’t have any Swiss or gruyere in my refrigerator. I have cheddar, feta, Gorgonzola, sliced jack,pepper jack, Parmesan, a mixed shredded Mexican blend. What would work with theoions and pancetta?</p>
<p>Swiss and gruyere are good in Quiche due to their low moisture content. I would use a just a bit of parmesan and some jack(or shredding Mex blend) to approximate the moisture content and the nutty flavors of Swiss and gruyere. In fact I have done just that. It’s also important to take into account the saltiness of the parmesan and not add any additional salt. I always make Quiche according to “what’s laying about”.</p>
<p>I’ve used cheddar and that Mexican mix with good results. The jack cheese would be good. Regardless, you need to shred the cheese.</p>
<p>It is in the oven. I also found some asparagus spears and roasted and used those. A bit of a hodgepodge. Ended up using a small bit of Gorgonzola and the rest the Mexican blend. We will see how it comes out. I rarely make quiche as my H is not a fan of eggs. He loves Gorgonzola so I am hoping that helps. I bought a container of eggs when we had out of town guests and we ended up not using them. I hate to waste.
I looked up recipes online and in a few of my cookbooks and I was amazed at the wide range of proportions of egg, cream and cheese.</p>
<p>I make lots of quiche. I cheat and use the Marie Callender’s frozen crusts. Favorite additions are spinach and onions or shallots. I often use cheddar. </p>
<p>My basic recipe per quiche: 1/2 C milk (I use nonfat), 1/2 C Mayo (I use lite), 2 eggs, 1 heaping Tablespoon corn starch, 1 1/2 C cheese. </p>
<p>Then I add whatever extras I have on hand and sprinkle with pepper because we like pepper! I usually double the recipe to use both pie crusts so we have leftovers. I’m very much into making extra for leftovers so I have to cook less often. :)</p>
<p>Interesting basic recipe, calla1…I wouldn’t have thought mayo. Sounds rich! And I like the idea of the Marie Callender crust for an easy dinner.</p>
<p>Does anyone else care to share their “basic recipe”?</p>
<p>One point about cooking quiche: it is deceptive (IMO) in that it looks done before it is. Make sure the center isn’t runny. I’ve made a few underdone ones before I realized to check thoroughly.</p>
<p>I make Julia Child’s Quiche Lorraine but add 1/2 cup gruyere and use 1% milk instead of the half and half. If I have broccoli I throw some in, too. I also use the Marie Callender crust. I use them for the top crust when I make chicken pot pie, too. </p>
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<p>Calla…I think I need to try your quiche!</p>
<p>If you don’t have a crust, just make a frittata.</p>
<p>I never use anything but gruyere or swiss. I think everything else is really icky, but with pancetta and onions I guess I’d go for the mexican blend - and parmesan and hope it ended up sort of Italian. </p>
<p>Julia Child’s *The Way to Cook<a href=“my%20favorite%20of%20her%20cookbooks”>/I</a> has wonderful quiche advice - every one calls for “2 large eggs blended with enough milk or cream to make 1.5 cups. As she says, " Perhaps one reason we see fewer quiches today is that people are afraid of their food - deathly afraid of eggs, and butter and dairy products in general. However, healthy people are allowed a certain amount of each - and need a certain amount of each for a well-balanced diet.” I’m sorry but mayo and cornstarch? that sounds just awful - and definitely not quiche.</p>
<p>Results- H who doesn’t like quiche liked it a lot. I love quiche and I thought it was okay but not as good as my usual recipe where I shred gruyere from a block. I used a recipe by Emeril that I found online. My usual recipe turns out more custard like. This quiche was very dense. Not great but not terrible.</p>
<p>mom60: does your husband dislike eggs because of the taste or the texture? (I’m a bit of both, so I like egg-white omelettes, but am very picky about quiche.)</p>
<p>I’m glad it worked out. It’s fun to experiment. </p>
<p>I rarely make quiche with crust. Sometimes I make a breakfast casserole. It’s a terrific breakfast-lunch-or-dinner food. Alas, it is high fat… just an occasional treat,</p>
<p>I use deep dish frozen crust. 3 eggs, a bit of milk with tablespoon or two of flour to thicken (milk amount varies as too how much stuff in the shell).
My favorites combos: bacon, tons of carmalized onion, mozzarella cheese and broccoli.
The other variation is bacon, onions, cheddar cheese.</p>
<p>One thing that is important is to always partially bake the crust before filling it. I never use bought crust. For the filling, I use heavy cream, 1 egg per half cup of cream. The total depends on the size of the quiche and the other fillings. The type of cheese depends on what else is going into it. I would never use grating cheese, because it doesn’t have the right texture. On the other hand, I once made a quiche with feta and small shrimp that was outstanding. think I may have added a little dill.</p>
<p>If you don’t want crust, you can make a gratin instead and get the same nice custardy texture. Potatoes are the classic, but I can’t eat the carbs, so I’ve taken to making things like a gratin with cauliflower and cooked, sliced chicken pesto sausage.</p>
<p>^^That sounds yummy.</p>
<p>My sister bakes and serves quiche often for guests at lunch time or for small gatherings. She uses lots of unique combinations and just experiments.</p>
<p>ie; Roasted red pepper, sundried tomato pesto and cheese
Cauliflower, leeks and cheese
asparagus, spinach and cheese
carmelized onions with whatever…</p>
<p>She keeps Kosher and so the quiches are all vegetarian, but you could use a type of meat in those too! Bacon sounds yummy as well as sausage or turkey sausage…</p>
<p>I’ll have to try some of these! I make a good frittata with a hogepodge of leftovers for a dinner now & then and everyone loves them…served with salad & garlic bread…I almost use tomatoes, spinach and whatever else I can find! :)</p>
<p>I guess it would make sense that some cheeses are better for certain quiches than others…that’s where google becomes my friend! ;)</p>
<p>I usually throw a combination of cheese in mine and always have good results. My recipe also calls for evaporated milk .</p>
<p>I believe this is an appropriate place in the thread to share my story about the time I gave my husband a horrendous case of food poisoning with a quiche.</p>
<p>I was pregnant, and tired, and the quich leftovers had been in the fridge for almost a week. I had been thinking that I needed to remember to throw it out, but before I got around to it my husband ate a piece of it. </p>
<p>Probably the worst 24 hours of his life, made worse by the fact that it was a weekend, and the well pump died (rental house… I think that was the problem, at any rate the toilets wouldn’t flush because there was no water filling the tank.). Our landlord found someone to fix the well about half an hour before things would have gotten really ugly.</p>
<p>Throw out the quiche leftovers!</p>
<p>There’s no need to throw out quiche leftovers if they haven’t been sitting out in a warm room for a long time. They are no more dangerous than any other type of food.</p>