Egg Custard Pies & Quiche Recipes

[keljonma]

I think this quiche is good because almost all the ingredients can come from our gardens. The recipe was donated by Mrs. Barbara Bush for a White House cook book.

Mushroom Quiche

3 T unsalted butter
1 1/4 lbs mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 tsp oregano
1 3/4 tsp basil
1 1/4 tsp salt
3/4 tsp marjoram
1/4 tsp black pepper
1/4 tsp thyme
1/2 tsp dry mustard
4 eggs
3/4 c skim or whole milk, or half-and-half
1 unbaked 9-inch pie crust

Position rack in lower 1/3 of oven and preheat to 375. Melt butter in large skillet over medium-high heat. Saut the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes. In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown-about 35 to 45 minutes.

 

[freemotion]

Jason! It's true!!! Real men DO eat quiche!!!!!

I've never made a quiche. With all these eggs and goat's milk and cream, it is time.

Gasp! Idea! We have been wanting to have some people over for a party, and decided to go with just dessert....goat's milk ice cream....since our personal economy is on the downside lately. I could make a bunch of quiches for a lunch and ice cream for dessert, and a salad from the garden!!!!! Entertaining on a shoestring!

 

[keljonma]

Rhubarb Custard Pie

1 1/2 to 2 c sugar
1/4 c all-purpose flour
1/4 tsp ground nutmeg
3 eggs
3 T milk
4 c rhubarb, chopped
9 inch unbaked pie shell
1 T butter, cut up

Preheat oven to 350. In large mixing bowl, stir together sugar, flour and nutmeg.

In small bowl beat eggs and milk until mixed. Add to sugar mixture and stir until smooth. Fold in rhubarb. Spoon rhubarb mixture into pie shell. Dot with butter. Cover edge with foil.

Bake 25 minutes. Remove foil; bake 30 to 35 minutes more or until knife inserted in center comes out clean. Cool on wire rack. Store leftover pie in refrigerator

 

[2dream]

I finally made quiche tonight. I did not really follow a recipe since I wanted to use what I had on hand. But I did read everyones recipe and kind of took it from there.

I did not measure anything but the cream and milk. Turned out great and DH said please don't forget what you did. I just looked at him and said sure.

1st I put my purchased prepaired Pillsbury pie crust in the pie plate and set it in the fridge to stay cool.

I browned 1/2 lb ground sausage. While that was browning I chopped up a handful of mushrooms, 1 hot banana pepper (no seeds), 1 very small onion, about 7 small cherry tomatos (all I had), and there were a few english peas that I picked today as I pulled up the last of the plants so I just shelled those and tossed them in. I spread all this onto the bottom of my pie crust then topped it all with a 3 cheese blend of mexican cheese. Tossed in some salt, pepper and a little Slap Ya Momma. I used the hand mixer to beat 5 eggs, milk and cream until creamy. Poured it on top of everything. Popped it into my toaster oven on 375 for about 50 minutes.

Half of the 9" pie plate is empty. We are both pretty light eaters so that was quite an accomplishment for the two of us.

I was really pleased with the outcome. I really should have kept up with exactly how much of everything I used but oh well. Thats how we cook around here most of the time. Just toss in what ya have and hope for the best. LOL

Thanks to everyone for the encouragement and the recipes. I would never have done this without you all.

 

[Dace]

Yay...congrats at conquering something new

 

[noobiechickenlady]

Yay! Congrats! I luuuv quiche, it really is the easiest thing. I don't even measure anything anymore. I am thinking I will need to try a homemade crust.
You know, 2dream, I've used all sorts of stuff for a crust, wheat bread slices, graham crackers for a sweetish one, cracker crumbs, french bread crumbs, you name it, if it will stick together, you can use it. Mix a little melted butter into the crumb-y ones, press into the pan & chill for a minute while you beat the eggs.

My kids favorite (I make it on special or weekend mornings cause mornings are real rushed around my place) are mini quiches.
I use a round cookie cutter or a coffee cup to press out small circles of wheat bread. These go in the bottom of my muffin tin. On top of that I put the meat & veggies, usually sausage, ham or bacon and whatever is in the fridge, then top with egg/milk mixture. Bake until the eggs are just set, top with cheese & leave in the (turned off) oven until the cheese is melted & the coffee is brewed
The kids like carrots, onions, spinach, bell peppers & beans of some sort.

Another favorite is southwestern quiche. I use black beans, tomatoes, carrots, cumin, chilis, garlic, onions & ground beef, with a Mexi cheese topping. I use a tortilla or two as the "crust".

Oh! And a rice crust is awesome. Cook brown rice until just overdone, you want it just a little gooey. Add a little oil to your pan, spread the rice in the bottom & press down firmly. Bake until the edges are crispy & lightly browned & the middle is still a little soft. Add your ingredients & bake until done. If the edges start to get too brown, put a narrow strip of foil over just the edges. Yummy change of pace.

 

[me&thegals]

Swiss Chard PieI LOVE this pie/quiche! Just add a nice fruit salad and youve got an entire meal that includes whole grains, fruit, vegetables, protein and dairy!

1 onion, chopped
2-3 garlic cloves, minced
1 tablespoon oil
1 bunch Swiss chard
6 eggs
1 cup milk
1 cup shredded cheese
1 teaspoon salt
1 piecrust (see below for no-roll crust recipe)

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard (can include greens and stems), add to pan and cook down until wilted. Beat eggs and milk in bowl. Mix in salt and chard mixture. Pour into piecrust. Sprinkle cheese on top, pushing slightly into chard mixture. Bake until knife inserted into center comes out clean, about 30-40 min.

1 piece (including 1/8 of crust below): 367 calories,
13 grams protein, 5 grams fiber
Vitamin A 170% Vitamin C 42%
Calcium 24% Iron 23%


Whole-wheat, no-roll piecrust1 cups flour (whole-wheat pastry flour best, whole-wheat flour okay)
1 tsp sugar
tsp salt
cup oil
3 tbsp milk

Place all ingredients in pie pan. Mix with fork until well blended and pat into the pan. Push pastry up the sides and form a nice edge with thumb and finger. Prick to avoid bubbling during baking.

 

[big brown horse]

Swiss Chard PieI LOVE this pie/quiche! Just add a nice fruit salad and youve got an entire meal that includes whole grains, fruit, vegetables, protein and dairy!

1 onion, chopped
2-3 garlic cloves, minced
1 tablespoon oil
1 bunch Swiss chard
6 eggs
1 cup milk
1 cup shredded cheese
1 teaspoon salt
1 piecrust (see below for no-roll crust recipe)

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard (can include greens and stems), add to pan and cook down until wilted. Beat eggs and milk in bowl. Mix in salt and chard mixture. Pour into piecrust. Sprinkle cheese on top, pushing slightly into chard mixture. Bake until knife inserted into center comes out clean, about 30-40 min.

1 piece (including 1/8 of crust below): 367 calories,
13 grams protein, 5 grams fiber
Vitamin A 170% Vitamin C 42%
Calcium 24% Iron 23%


Whole-wheat, no-roll piecrust1 cups flour (whole-wheat pastry flour best, whole-wheat flour okay)
1 tsp sugar
tsp salt
cup oil
3 tbsp milk

Place all ingredients in pie pan. Mix with fork until well blended and pat into the pan. Push pastry up the sides and form a nice edge with thumb and finger. Prick to avoid bubbling during baking.

This sounds wonderful! I love swiss chard!

(I have often substitute whole fat yogurt for the cream in quiche.)

Ok with the no roll pie crust, what kind of oil do you use? Veg oil? Can I use softened butter instead?

 

[reinbeau]

Oh boy, me&thegals, that's getting made tomorrow night for supper! But I have to ask, what would you consider a 'bunch' of swiss chard, as I'll be picking mine from the garden.

 

[2dream]

I have never eaten swiss chard - what is it compariable to?

(This is my year for new things.)