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Quiche

Hi Cooking! I want to make a quiche tonight with some lovely Swiss Chard I bought at the farmer's market this morning. I'd love to do Swiss chard, bacon, creme fraiche, and eggs in a crust. Any idea on how much of each I should put into the quiche? I was thinking 2 cups Swiss chard, 4 slices bacon, 1/2 C creme fraiche, 3/4 C milk, 4 eggs. Should I cook the Swiss chard first or just put it in the quiche raw? And what kind of cheese should I put in (feta, blue, cheddar, gruyere, other)? Thanks!

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( 3 comments — Leave a comment )
a_boleyn
Oct. 23rd, 2012 05:16 pm (UTC)
I would definitely saute any veggies put into a quiche and cool them to room temperature before including them in the quiche ie. spinach, broccoli, mushrooms, asparagus. The quiche cooks for a fairly brief time and by cooking the chard down you're reducing the volume so you can fit it all into the crust.

As to the type of cheese, I think you should pick what you like. I'd use goat cheese instead of feta though you could certainly use it. Go easy on the salt though if you're using a very salty feta.
anita_margarita
Oct. 23rd, 2012 05:37 pm (UTC)
This. Definitely chop and cook the chard, then drain it well before adding to the custard base.
cougars_catnip
Oct. 23rd, 2012 05:23 pm (UTC)
your best bet for a quiche is a smooth melting cheese unless you want chunks of cheese throughout the dish. Gruyere would go good with the combination you mention.
( 3 comments — Leave a comment )

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