Do real men eat quiche?

[Highway Star]

I suppose it could be argued whether I am a "real man" or not, solely due the fact that I am actually authoring this thread, or the fact that I've both made and eaten quiche about a ga-zillion times.

For those that don't get it, there was a book published in the early 80s entitled
"Real Men Don't Eat Quiche"
It was filled with satirical rhetoric about what "real men" do and don't do. They don't drive stick shifts, because they are man enough to let the car shift by itself...things like that. My father had this book, and I remember reading from it. I think that the word girly-man was derived from the word quiche-eater.

Anyways...quiche is a savory dish of baked eggs and dairy, with various fillings, and a distinct crust of short dough, or pastry.

Without further adieu...

Frozen (but defrosted) store-bought pie crust
It has been docked (given lots of air holes with fork so it doesn't proof/puff up as it bakes)


This needs to be pre-baked at 350 for 1/2 hour before actually making the quiche. Stick it in the oven, and prep the other ingredients while it is cooking.

This is the custard mix...in a ratio of 9 eggs to a quart of cream. You can substitute milk or half & half, but it just won't be the same. Get as much air as possible into that mixture, it will make a fluffier end product. Instead of beating the eggs in a circular pattern, beat them back and forth, this will provide ample airation.


Oooh, look the pie crust is done~!!!


Now, add your favorite ingredients. This one was made with stuff I just had laying around...some shredded cheddar, some ham, and some canned button mushrooms. Be careful not to put too much though. I wouldn't put any more than this...and the sky is the limit...sauteed onions/peppers, other cheeses, spinach, artichokes, tomatoes, anything breakfast...sausage, bacon, even shrimp...asparagus...you get the picture.


Then pour some custard in, but do not overfill, try to leave a little bit of a lip around the edge, because it will rise a bit. Remember though, the more ingredients and the more custard, the longer it will take to bake. Make sure to hit it with salt/pepper, too. Ready for the oven...


It needs to cook gently, like 300 max...for probably 45 mins to an hour. Putting foil over the top will prevent the top from browning before the middle is cooked, too. I always bake mine on another pan, so spills stay on the pan, instead of the bottom of my oven. As it cooks, you'll see it start to firm up. When you can tell visibly (or with a fork or something) that there is no more runny custard in it anywhere, pull it, or let it stay in 'til your desired degree of done-ness...



MMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm


It is so good. Great for breakfast, a late night snack, for lunch, etc.

I make them 4 at a time...and they are now a family tradition for breakfast at Thanksgiving and Christmas in my house.

[Highway Star]

They don't last long enough to make it to the freezer. They might make it a day in the fridge before they've been gobbled up.

Quiche can be frozen and thawed/heated/served. It really doesn't affect quality very much.

[classic]

I am in no fear of loss of my manhood by saying that I very much enjoy quiche, especially made with fresh crab! Heck, I even walk out little pomerianean (sp) at car shows with a pink leash so I am not afraid to say I like quiche!!!

[Highway Star]

Crab and pepper jack makes for a nice quiche...

[BillsCamino]

One of my grand daughters calls quiche..."egg pie".
And she HATES that stuff.

So much so that if she starts misbehaving or just not listening during one of her weekend sleep overs, I'll threaten her with us having it for breakfast the next morning.
Works every time. She's 4 years old.

[classic]

Originally Posted by stalkingbear

Well.... um.... thanks for .. uh... sharing that....um

Bear - sounds like you have a mouthful of quiche... Oh, you're welcome

[jnorton]

My wife makes quiche, but she does it a little but different. She uses frozen hash browns for the crust, and she put either sausage, ham, or bacon in with the eggs. She always throws is whatever kind of cheeses we have left in the refrigerator, so it's nice and gooooooey. I think she got the idea from Paula Dean on TV and sort of tweaked it. I'll tell you what, It works for me!

[Chicken Coupe]

We're gonna have to relabel the site to:

ChevEMERALle Forums...Big Block Gastronomy

Articles to include:

Highway Star Hot Wings-Bobby Flay been beat

Degree it and Forget it-Build your own cook timer degree wheel

Crankcase Egg-cream-Dump the Quizenart

Miller Cream Brule-Arc Welder Caramelization

BBQ Header Chicken- Show ready food

Grilling with Grandsport-It's more than "yard pies"

Dean's Dumplings and Chicken

Grumpy's Grub-Ribbon Winning Chili

Bill's Burnout Beef Bourguignon-Move Over Julia!

Pole Dancer Pulled Pork-Road-trip goodness

TriPower Tri-Tip-Mmm-Mmm GOOD!

Chicken Coupe Fried Chicken-Dang Good!

Homemade Rides-a-roni

Stalking Bear Stuffing-Turkey Overbore

Timing Tower Tamales

CFM Cream pie-Lemon meringue never had it so good

Christmas Tree Cookies

Starting Line Soup

Hood Scoop Pancakes-Aerodynamic Flapjacks

Sheet-metal Panini Press-Don't toss the louvers

Fuel Line Funnel Cakes- 3/8" or 1/2"

4BBL Biscuits-AKA Dough-boy Donuts

PosiTraction Potatoes-Smooth as Silk

Spark-plug Poppers-Beer and Jalapenos

Sway Bar Sliders-Easy around curves

HEI Hot Dogs-Look Out Chicago, we're takin' over

Mini-Tub Deep Dish Pizza-How to modify your bunt pan

Ladder Bar Cocktails-Loose control at home

Ride-height Brownies-How to remove the sag in just one corner

Cooling system crumb cake-Reuse your old radiator

Camshaft Grinders-Custom "grinders" at home

Harold's Hoagies-Kicks Camshaft Grinders Butt

SC&C Steak-"F N Perfect"

Wolfplace Fries-So good they'll make you bark

Oman omelets-Bacon, bacon, bacon & egg

Pro-Touring Pizza- Hey Enzo, WASSUP?

Restoration Ragu-Hey it ain't new, but darn good

So go ahead and add a few

[grandsport]

LOL. Very creative Fred! And people say I have too much time on my hands.

[jnorton]

That read like the menu at Quaker Steak and Lube!