Quiche Recipes - Quick & Easy Quiche Recipe

A quiche recipe like a casserole, can have almost all of your nutritional requirements in one dish. An important part of the quiche recipe is the pastry shell, or the tart shell, as many people call it. There are about as many easy quiche recipes for the pastry shell as there are for the filling. I found that if you are too frugal with the filling, the quiche recipe is either dry and unappealing, or it is tasteless. I have found one of the essential ingredients in the quiche filling is whipping cream. I found that 6 eggs and 2 Cups of whipping cream a very nice filling or custard for a medium-sized quiche.

I know that whipping cream is laden with calories and fats, but my philosophy is, "enjoy what you eat, just don't eat so much of it." If you want to reduce the fat content in our quiche, you might try 4 eggs beaten with 1-1/2 Cups milk and 1-1/2 Cups whipping cream. If you serve a quiche with a nice crisp salad and dressing with a little olive oil and red wine vinegar or steamed vegetables, you have cut down a lot on the fats. The eggs in the quiche provide the protein, the cream provides the calcium and the salad or steamed vegetables provide the minerals and vitamins. I think one could call this a well-balanced meal.

A quiche can be served at a lunch or dinner to most guests. I have met few people who do not enjoy a quiche. It is also a nice change from the heavy meals where we tend to serve large portions of meat. You can use just about any type of meat in a quiche, but chicken, ham, vegetables and seafood make the nicest quiches as far as I am concerned.

Although most of the quiche recipes I give you in this newsletter include the pastry shell I will give you some variations of pastry which you might want to try.

A basic European quiche shell is 125 g (ca. 8 oz) all purpose flour 125 g (4 oz) cold butter 1/2 tsp salt 2-3 Tbsp ice cold water

Place the flour and salt in a bowl and add the butter in small chunks to the flour. With a pastry cutter (or two knives) mix the cold butter and flour until it resembles small peas or coarse bread crumbs. Make a well in the centre of the pastry and add the ice cold water, a tablespoon at a time and continue mixing with the pastry cutter or the two knives. Do not add too much water or the pastry will become tough. Quickly mix the pastry with the