Melinda Lees Master Quiche Food

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

MINI LEEK QUICHES

Steps:

• Preheat the oven to 350 degrees F.
• Rinse the leeks in a bowl of water and strain. Set aside.
• In a skillet over medium heat, add the butter. When it's melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from heat, stir in the thyme, and let cool to room temperature.
• Roll out each pie dough round onto a clean dry surface. Using a 2 1/4 inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
• In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
• Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10-15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm and enjoy!

QUICHE - MASTER RECIPE

Steps:

• Preheat oven to 375.
• Fill parbaked shells and bake until set.
• Any filling you wish to use.
• Serve warm or at room temperature.

MELINDA LEE'S MASTER QUICHE RECIPE RECIPE

Steps:

• Preheat the oven to 375 degrees. In a 2 cup measuring cup, place the eggs and seasonings. Add enough cream to fill the measuring cup to the 1-1/4 cup level ( you'll need about 1/2 cup of cream). Blend together the cream and eggs mixture using a fork or whisk- just to incorporate thoroughly. Sprinkle the filling of your choice over the bottom of one 8-inch or 9-inch baked pie shell. Pour in the custard mixture ( the liquid should come up to about 1/4 -inch from the rim of the pie crust shell). Bake the quiche at 375 degrees for about 35 minutes or until the thin blade of a knife, inserted near the middle of the quiche (about an inch or so out) comes out clean. Cook's Note: The center should still be a little bit "jiggly" - the custard will complete cooking as it stands after baking. Suggested Fillings: 5-6 slices crisp, cooked bacon crumbled 3 ounces coarsely grated cheese Optional ( for cheese or any other filling) -sprinkle a little cheese over the top of the quiche and dot with butter before baking 1/4 cup, smoked salmon- chopped; add dill or parsley 1/2 cu to 3/4 cup, cooked broccoli or other vegetable of your choice, optional- add 1/4 cup grated cheese to vegetable 1/2 to 3/4 cup, diced sauteed ( or caramelized) onion 1/2 cup or as desired, leftover shredded meat or poultry diced, sautéed jalapeño or other chile (to taste) fresh snipped herbs of your choice