Best or favorite quiche combination?

Anything get the best reviews every single time?
Any you make on the days you just don't have the energy to cook cuz it's so easy?
Our favorite is zucchini and onion because the veggies don't have to be precooked. Easy. Vegetarian. People like it.
I want to try a Caprese - tomato, basil and mozzarella. I'm a little worried about the wetness of the tomatoes.
We are ready to branch out into new and more exciting quiche dishes!!! What's your favorite?

We do Caprese, but we let as much of the tomato juice drain off by leaving it on paper towels to absorb as much as possible before using. It comes out fine.

EmptyNest said:

We do Caprese, but we let as much of the tomato juice drain off by leaving it on paper towels to absorb as much as possible before using. It comes out fine..

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EmptyNest said:

We do Caprese, but we let as much of the tomato juice drain off by leaving it on paper towels to absorb as much as possible before using. It comes out fine.

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I'm going to try it this weekend. Thanks.

TheBeachHouse said:

EmptyNest said:

We do Caprese, but we let as much of the tomato juice drain off by leaving it on paper towels to absorb as much as possible before using. It comes out fine..

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EmptyNest said:

We do Caprese, but we let as much of the tomato juice drain off by leaving it on paper towels to absorb as much as possible before using. It comes out fine.

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I'm going to try it this weekend. Thanks.
.

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I do the same thing with the tomatoes. Haven't made Caprese, but sometimes I put large slices of tomatoes on top of a veg quiche before baking. Looks nice when it comes out of the oven.

Not adventurous, but goes over well: spinach, sweet onion and extra sharp aged cheddar. I do chop fine and precook onions plus wilt spinach before adding.
I don't put meat in the quiches ever, in case someone informs me last minute they cant eat meat, then the side meat just doesn't go on that plate.

I like a nice pretty topper, too. I made ham and asparagus for Easter and put an asparagus top on each individual quiche. Looked good.

I make a crustless spinach quiche with feta cheese that the guests all seem to love. Because it's crustless, it's pretty easy.

Country Girl said:

I make a crustless spinach quiche with feta cheese that the guests all seem to love. Because it's crustless, it's pretty easy..

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Do you precook the spinach?

We tried individual quiches this summer and it went over very well! We make a whole pile and freeze in bags of six which is put in a plastic container. Then reheated before serving. If we have time we will make them and send them out right from the oven. No difference in response from guests which LOVE them! We have veggie, bacon, and spicy options.

This morning, DH made Western Quiche - chopped ham and green peppers. He said it was well received.

TheBeachHouse said:

Country Girl said:

I make a crustless spinach quiche with feta cheese that the guests all seem to love. Because it's crustless, it's pretty easy..

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Do you precook the spinach?
.

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TheBeachHouse said:

Do you precook the spinach?

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No. You use frozen, but let it defrost first and then drain it will. Here's the recipe from All Recipes.com.

Country Girl said:

TheBeachHouse said:

Country Girl said:

I make a crustless spinach quiche with feta cheese that the guests all seem to love. Because it's crustless, it's pretty easy..

Click to expand...

Do you precook the spinach?
.

Click to expand...

TheBeachHouse said:

Do you precook the spinach?

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No. You use frozen, but let it defrost first and then drain it will. Here's the recipe from All Recipes.com.
.

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Thank you!

Caprese Quiche came out awesome!
My new favorite recipe.
Fresh basil, cherry tomatoes halved and a combination of cheddar, jack and mozzarella cheese. I put out a topping of halved tomatoes mixed with balsamic. It was good, but heavy for breakfast. I won't bother in the future.

When I need to use tomatoes in a quiche or something that does not need more moisture I use freeze dried tomatoes. The tomatoes absorb moisture from neighboring ingredients, have more intense flavor and add a nice pop of red to dishes.

Roxanne Trees said:

When I need to use tomatoes in a quiche or something that does not need more moisture I use freeze dried tomatoes. The tomatoes absorb moisture from neighboring ingredients, have more intense flavor and add a nice pop of red to dishes..

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Great tip.. I have never seen freeze dried tomatoes. Sure would be a good staple especially for winter when the produce isn't as good and the guests are fewer (so fewer groceries on hand.)

TheBeachHouse said:

Caprese Quiche came out awesome!
My new favorite recipe.
Fresh basil, cherry tomatoes halved and a combination of cheddar, jack and mozzarella cheese. I put out a topping of halved tomatoes mixed with balsamic. It was good, but heavy for breakfast. I won't bother in the future..

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Sounds good. I'll try this too. Halved tomatoes and balsamic is my go-to addition to salads in every season.

Country Girl said:

TheBeachHouse said:

Country Girl said:

I make a crustless spinach quiche with feta cheese that the guests all seem to love. Because it's crustless, it's pretty easy..

Click to expand...

Do you precook the spinach?
.

Click to expand...

TheBeachHouse said:

Do you precook the spinach?

Click to expand...

No. You use frozen, but let it defrost first and then drain it will. Here's the recipe from All Recipes.com.
.

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Looks like this would work in individual ramekins too. Thanks!

I love the mildness of sautéed leeks with gruyere cheese with some diced ham thrown in. I always use a combination of heavy cream and half and half. It adds expense but it also adds a decadence you don't get with milk.

TheBeachHouse said:

I like a nice pretty topper, too. I made ham and asparagus for Easter and put an asparagus top on each individual quiche. Looked good..

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Yum! If there wasn't any ham in the quiche a fat shrimp would look pretty nice on top with that asparagus too.
Sometimes I make a little side to live next to my quiche consisting of a sprig or two of baby greens, halved heirloom cherry tomatoes (red, yellow, purple), a melon balled scoop of avocado, a couple of small asparagus spears (blanched ahead of time and cooled), some fresh basil, a squeeze of lemon, a squirt of EVO and freshly ground S&P.
It sounds like a lot of work for a little side but it looks so fresh and fabulous snuggled up next to that quiche, especially in the summer. Guests love it.
There are times I need a little something extra on the plate and have already done plenty of fruit for the first course.

TheBeachHouse said:

Roxanne Trees said:

When I need to use tomatoes in a quiche or something that does not need more moisture I use freeze dried tomatoes. The tomatoes absorb moisture from neighboring ingredients, have more intense flavor and add a nice pop of red to dishes..

Click to expand...

Great tip.. I have never seen freeze dried tomatoes. Sure would be a good staple especially for winter when the produce isn't as good and the guests are fewer (so fewer groceries on hand.)
.

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You can buy freeze dried food in different sized cans on "prepper" food sites or amazon. Some groceries may have started carrying some freeze dried food in the produce department.
I have a freeze dryer. It cuts waste from the garden at the end of the summer.