Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, April 17, 2009

A Great Quiche

This is my favorite "go to" quiche. A favorite because it is crustless which means that any leftover quiche warms nicely -- no soggy crust. I love a fresh baked quiche with a nice crisp crust but any leftover quiche which is warmed (all too often in the microwave) has a crust that is "microwave soft" -- and to me, that is not good.

I had company last week -- 11 ladies which meant that I needed to bake two quiche -- for I believe that quiche (and pie) should be cut into sixths -- not eighths.
And my quiche of choice? Chicken broccoli. A favorite of mine. What I love about this quiche is the versatility of the recipe -- you can use whatever cheese you like, you can use whatever filling you like and it goes together in a thrice!

A long time ago I bought a cookbook (by mail for I've never been there) from Chelseas and The Village Tea Room at Historic Biltmore Village. I love restaurant and tea room cookbooks because the recipes usually are easy to put together (they need to make things in quantity) and if it's a good restaurant (or tea room), the food is really good.

There are several really good recipes in this cookbook but my favorite has to be this quiche recipe. Which I've made HUNDREDS of times! The fact that is crustless means that you can serve pie for dessert! (which I would NEVER do if I made a crusted quiche).

The Village Tea Room Quiche

6 eggs
1 can cream of celery soup
2 cups cheese
2 cups filling

Beat eggs with wire whisk. Add rest of ingredients. Pour into a "pamed" pie pan. Bake at 350 for 1 hour. Allow to cool 10 minutes before serving.

Note: the original recipe calls for 1 cup Cheddar and 1 cup Provolone. Provolone is not easily found on the prairie and so I have used all Cheddar, Cheddar and MontereyJack cheese, Cheddar and Swiss. All turned out as good as the Cheddar and Provolone.

Note: The filling can be 1 cup of 2 ingredients. Two cups of one ingredient. Can be leftover (as in rotisserie chicken) or fixed just for the quiche. Crab, peppers and onions, chicken, broccoli, aspragus, ham are some ideas of filling ingredients.

5 comments:

Cass @ That Old House said...

Hi Martha! That is an excellent "all purpose" quiche recipe; it's going in my file. I never made a quiche with soup before, but it's a great idea!

We use crustless quiche all the time; quicker and easier. Sometimes I get fancy and call them "frittatas." They are fantastic.

I laughed out loud at your comment about looking past the plastic crabs in the kitchen before you bought Linderhof. For those owners, those plastic crabs had meaning!

I am really grateful for the supportive comments on my post today; thank you! I'm going to get my groove back! :-)
Best... Cass

Karen at Nittany Inspirations said...

I'm going to end up filling up a whole cookbook with just your recipes. This is another one I'm adding. I love easy and good. Thanks for sharing.

Nancy Jane said...

Now I'm sure that you're my kind of woman. A 'quick change' recipe that's simple and cut into 6 pieces instead of 8? Works for me big time! Have a good weekend.
Nancy

SusanQ said...

Lunch for 12 sounds delightful...you lead a rich and full life! Friends and sharing are what life is all about. Your quiche sounds wonderful! I am saving the recipe - for my friends ;)

Sara's Sweet Surprise said...

I've never seen the soup added before. That's a great idea for making a creamier texture. Adding to the flavor more than just cream.
Best of all...EASY cookin.

Sweet wishes,
Sara