Quiche

[ORChick]

I have committed myself to making lunch (with another person) for around 22-24 people. My partner will be providing dessert, and I will be making quiche. I figure 3 should be enough, with maybe a 4th for those who want seconds. I will probably make 4 different kinds - definitely a leek tart, as that is my and my DH's favorite, and the Original Quiche, quiche Lorraine (bacon and ham tart) - but I'm not so sure about the others; maybe something with spinach, and another with crab or shrimp or salmon.
So, please tell me your favorites. I have limited experience, only because some of the best include cheese, and DH doesn't eat cheese - so I stick with the favorites that don't include that ingredient. But for this bunch of ladies I don't have to be so finicky, so I am looking to expand my horizons. Please help. Thanks

 

[freemotion]

Oh, the swiss chard pie/quiche that is posted on this forum! We had it for supper last night and tonight and it was amazing both times. I used chevre and feta in it, and used up some garlicky chevre and added some grated feta to the crust. It was SOOOOO good!

ETA: here it is: http://www.sufficientself.com/forum/viewtopic.php?pid=258707#p258707 When I put it in the search, 7 pages came up....not sure where I actually found the original!

 

[ORChick]

Thanks! That looks delicious. And I even have lots of Swiss chard in the garden. I don't actually need to do this till October, so maybe the next thing I should research is putting up the chard I'm just getting a head start as I will be away from home for most of September.

 

[Bubblingbrooks]

Per 9 inch square quiche- 6 eggs, 1 cup cream, salt and pepper to taste.
Fry up either 1 cup of bacon or sausage.
Steam 1 cup of either Broccoli, asparagus or spinach.
Grate 1 cup of cheese (pepper jack is fabulous) and spread it in bottom of pan.
Add meat and veges next, then pour the cream and egg mixture on top.
Bake till set!

 

[ORChick]

Per 9 inch square quiche- 6 eggs, 1 cup cream, salt and pepper to taste.
Fry up either 1 cup of bacon or sausage.
Steam 1 cup of either Broccoli, asparagus or spinach.
Grate 1 cup of cheese (pepper jack is fabulous) and spread it in bottom of pan.
Add meat and veges next, then pour the cream and egg mixture on top.
Bake till set!

 

[Marianne]

My aunt used to make one using dry Ranch dressing in the milk/egg mixture, a bit of crumbled bacon and 2 cups of shredded swiss cheese on top of a Ritz cracker crumb crust. Wow! Good stuff.

 

[Wifezilla]

My favorite flavor combo is spinach (or a combo of greens like lamb's quarters, sweet potato leaves, kale, amaranth leaves, etc..), caramelized onions, and portabello mushrooms with mozzarella and Parmesan cheeses.

 

[Lady Henevere]

Caramelized onion and Gruyere is my favorite. Recipe here: http://simplyrecipes.com/recipes/caramelized_onion_quiche/

 

[ORChick]

Caramelized onion and Gruyere is my favorite. Recipe here: http://simplyrecipes.com/recipes/caramelized_onion_quiche/

This is basically the same as the German onion tart that I make, but without the cheese. The traditional, original German tart doesn't have cheese, and DH wouldn't eat it if it did, but it is still very delicious, even without. I made one the other evening, with Walla Walla onions, and it was luscious! We (2 of us) were tempted to eat the whole thing at one sitting, but held ourselves back, and made it last for 2 meals

Thanks for all the ideas; I can see that some of these will be made for home use, and not just for this luncheon that is planned.