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Old 11-27-2011, 12:29 PM   #11
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Here is my Pate Brisee recipe. It is in metric measures and I apologize that I have never converted it as that is the way I bake. Maybe someone can do a quick conversion. Anyway, it is pretty fail-proof....even I can make it!
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Old 11-27-2011, 12:30 PM   #12
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Originally Posted by LPBeier View Post
Here is my Pate Brisee recipe. It is in metric measures and I apologize that I have never converted it as that is the way I bake. Maybe someone can do a quick conversion. Anyway, it is pretty fail-proof....even I can make it!
Aw heck, I have a scale that weighs both ways...
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Old 11-27-2011, 01:27 PM   #13
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Aw heck, I have a scale that weighs both ways...
I figured you would be fine, Princess (after all, you ARE a princess! ) - I was concerned for people who might not have a scale and want the cup equivalents.
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Old 11-27-2011, 04:14 PM   #14
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I figured you would be fine, Princess (after all, you ARE a princess! ) - I was concerned for people who might not have a scale and want the cup equivalents.
Should have heard Shrek the other day when he found a recipe taped to the cupboard door that was in mls and kgs...
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Old 11-27-2011, 10:07 PM   #15
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Shriekin' Shrek eats in kilos. That's scary!

Copied it, Fee, thanks. "Real men bake quiche."
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Old 12-15-2011, 02:44 PM   #16
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This brie and ham cheese was inspired by one mentioned in the movie "The Waitress"
It's not any more difficult to make than a basic quiche, however it's the most delectable thing you'll ever eat. So good.
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Old 02-12-2012, 10:36 AM   #17
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Lorraine, France - Northeast Province

Good Afternoon Ladies and Gents,

Firstly, Quiche Lorraine is a traditional recipe from this northeast province which has become world renowned. However, Lorraine located on the border of Alsace and Germany, also has many variations and family recipes are uncountable.

In Alsace, a Flammekueche is bacon and onion with cream in a tart, a type of quiche in this zone.

Lorraine has brought the world quiche Lorraine however, from country to country depending on product availability in each region, the farmers and the restaurateurs have changed the type of charcuterie or the type of cheese and vegetables and / or the quiche pastry shell as well.
Have a nice Sunday.
M.C.
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Old 02-12-2012, 12:53 PM   #18
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I make individual serving Quiche Lorraine mini-pies by the following method. (Use any filling recipe you prefer.)

4 puff pastry shells (Pepperidge Farm)

Thaw pastry shells at room temperature for about an hour. Separate them, place them between sheets of plastic wrap and roll them out until very thin. Using individual 10 oz. Pyrex dishes, spray or wipe with cooking oil to prevent sticking, then place a rolled out pastry shell in each dish. There is no need to cover the entire dish and you can cut off any pastry hanging over the edge. Poke pastry several times with a fork and bake in preheated 350 oven for 12 minutes, then remove and allow to cool. The pastry will be bloated out at first but will subside as it cools.

Then continue with your usual filling and baking.


I'm always amazed that the nutmeg makes such a difference! IMO it's unthinkable to make a quiche without nutmeg. I also like to dot the top of the quiche with pieces of butter.
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cheese, eggs, recipe

Basic Quiche Basic Quiche 4 eggs, beaten 2 cups Half & Half 1/4 teaspoon salt Dash Pepper 1/4 teaspoon nutmeg 6 ounces shredded cheese 1 9-inch pie crust Preheat oven to 425 F. Mix together eggs, Half & Half, salt, pepper and nutmeg. Layer cheese in bottom of pie crust, pour egg mixture over (do this on the oven shelf so you don't have to try to carry it). Bake for 15 minutes, lower the heat to 350 F and bake for 25 minutes. Allow to rest for 5-10 minutes before serving. Additions: If you are going to add other ingredients, veggies and or meat, reduce the eggs to three and only use 1 1/2 cups of half and half. Steam or saute chopped veggies, precook any chopped meat used. Layer on top of the cheese that you choose. Asparagus Tomatoes (don't cook) Leeks Onions Potato Green Chilies Broccoli Spinach Any vegetable can be used, match with your favorite cheese. I've had a very good chorizo, green chile and Monterrey Jack cheese quiche. Gluten-Free Nut Crust 2 cups fine crushed roasted nuts, you can use smoked almond, anything you like. 6 Tablespoons butter, melted Mix together, press into bottom of 9-inch pie tin and up the sides. Use to make quiche. 3 stars 1 reviews
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