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Path: utzoo!linus!decvax!harpo!ihnp4!ihuxw!kathleen
From: kathleen@ihuxw.UUCP (K. S. Romanowski)
Newsgroups: net.cooks
Subject: RE:  Quiche Recipes
Message-ID: <668@ihuxw.UUCP>
Date: Tue, 17-Jan-84 11:42:11 EST
Article-I.D.: ihuxw.668
Posted: Tue Jan 17 11:42:11 1984
Date-Received: Wed, 18-Jan-84 07:02:07 EST
Organization: AT&T Bell Labs, Naperville, IL
Lines: 26


If you have a basic quiche recipe, you can make your own variations quite
easily.

One thing that I have done in the past to vary the otherwise bland "egg
and cheese pie" is to interchange the meat/veggie for something other than
what the recipe calls for.  I have made Italian sausage and broccoli quiche,
and have toyed with the idea of making shrimp and/or Alaskan King Crab
with asparagus quiche.  An idea for party quiche is to take several tubes
of ready-to-bake biscuits and roll them out similar to a pie crust.  Place
these into greased muffin tins and fill with small amounts of quiche mixture.
They make great individual quiches and offer more variety than with a large
quiche.

Another way to do the variation is with the type of cheese.  I have used
Monteray Jack (with and without caraway seeds), Parmesean mixed with Swiss,
brie, camebert (sp.), mozzarella, and brick with pleasing to the taste bud
results.

Don't be afraid to experiment.  Try to utilize ingredients which compliment
each other rather than overpower each other.  I also add a touch of nutmeg
to my recipes.  It makes the flavor come out.

Happy cooking!!

Katie