Quiche can dress up any table and makes a splendid addition to a brunch menu. Eggs, which are generally found at brunches, are combined with heavy cream, half-and-half or milk and poured into a pie crust before
they are baked. The end result is a custardy dish with a deep brown, crispy top layer. There are many variations to the basic recipe that appeal to many tastes. Vegetables, cheeses and meats are added to the egg mixture for extra flavor.
Onion, green pepper and mushrooms are standard mix-ins although broccoli, asparagus and artichoke hearts have become more popular in recent years. Tomatoes can be added to the mixture or arranged on top of the quiche in an attractive pattern.
Cheeses like cheddar, Swiss or Gruyere give quiche a rich, creamy flavor. Ham, bacon or chicken can be used in quiche as can many types of shellfish such as shrimp.
Quiche Lorraine is a traditional recipe that calls for bacon, Swiss cheese and onion. Spinach quiche is another common dish combining wilted spinach with Feta cheese, cheddar cheese, onions and mushrooms. Broccoli quiche generally uses
a creamier cheese like Provolone or mozzarella. Diced tomato, onion or mushrooms can be added for a splash of flavor and color. Vegetarian quiche generally includes seasonal vegetables like eggplant, zucchini and yellow squash, while
a meat-lovers choice would contain such ingredients as ham, bacon, sausage and chicken. Quiche is a versatile dish that can accommodate any season’s offerings and any person’s taste. The beautiful presentation of quiche wedges
and their light, fresh taste make quiche a favorite on any brunch table. |
