herbs chicken quiche
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A quiche is a savory custard tart typically made with eggs, milk or cream, and cheese in a pastry crust. It can also include meat, seafood, and vegetables. While the dish is often associated with France, its origins are actually German. The word “quiche” comes from the German word “Kuchen,” meaning cake. While there are many ingredients that can be used to flavor a quiche, one of the most important is the spice. The right spice can take a quiche from good to great. But with so many options out there, which one should you choose? Here are a few of our favorite spices to use in quiche: • Thyme: This herb has a slightly lemony flavor that pairs well with eggs. • Oregano: Oregano is a versatile spice that can be used in sweet or savory dishes. Its robust flavor goes well with cheese and vegetables. • Rosemary: Rosemary has a strong, woodsy flavor that can be a bit overwhelming if used too liberally. A little goes a long way in quiche. • Sage: Sage is another strong-flavored herb that should be used sparingly. Its flavor pairs well with egg and cheese dishes. • Garlic: Garlic is a staple in many savory dishes. Its pungent flavor adds depth and dimension to quiche. • onion: Onion is a common ingredient in many savory dishes. It can be used raw, sautéed, or roasted. Its flavor pairs well with egg, cheese, and meat dishes. The best way to figure out which spice to use in your quiche is to experiment. Try different combinations and see what you like best. And don’t be afraid to get creative!
Quiche is a savory egg custard baked in a flaky crust. The filling for quiche is made from a combination of milk, cream, and eggs. Meats, seafood, cheese, spices, and vegetables are all examples of substitutions.Quiche Lorraine, which is made with bacon and cheese, is one of the most popular quiche recipes. When combining the egg filling with the quiche add-ins, the most common method is to cook them ahead of time and allow them to cool before eating them. Fresh spinach, kale, bell peppers, and tomatoes can be used, but they should be sautéed first if desired. Because coconut cream pie contains a no-bake filling, a pie crust must be fully baked.
This is thebest base quiche recipeon the market. All you have to do is bake it with a flaky pie crust. Fillings with heavy cream and milk work well as the richest and creamiest. Choose your favorite meats and cheeses, such as bacon, feta cheese, ham, white cheddar cheese, crab meat, spinach, or spinach.
If you find yourself in aquiche rut, there are a few things you can do to change things up. First, you can switch up the type of cheese you use. Instead of using cheddar, try a Gruyere or Gouda. You can also add in some diced ham or bacon for some extra flavor. Another way to spice up your quiche is to add in some sauteed onions or peppers. Lastly, don’t be afraid to get creative with your crust. You can use a store bought crust, but if you want to get really creative, try making a quiche in a muffin tin or using phyllo dough.
Quiche is located at the intersection of omelets and pie. To make agood quiche, the ideal egg filling is critical. It makes no difference how you cook your quiche whether you use a half cup of milk or a cup of egg. Making your own pie crust is a culinary accomplishment that should be quite impressive, but it also takes some time. If you plan ahead of time, place them in the refrigerator or freezer until they are ready. Many of the tools in your cooking tool belt can be used with a shortcuts, and you should never be embarrassed to do so. Make sure to pre-cook any vegetables or meats you will be serving in your quiche.
As of 21 JUL 2010: I am so darn disappointed with Recipezaar, now Food.com, again. I have been with Recipezaar since 2002 and have seen so many different changes that the staff has created. Each time I get used to it, but these last two times are just ridiculous. I don't expect perfection from any site, but do expect some standards to be kept in place. Many Recipezaar-veteran members were disappointed and placed their concerns with the community forums and even wrote to Scripps Network via snail mail. This new Food.com is just another way to make it commercial like the rest of Scripps Network products. I used to be really into Food TV and watch it alot, but it is so commercialized... how is it that every Celeb chef has their own knife set? Really? Look at Rachel Ray (for an example)... she makes it seem that she is down to Earth, but with her magazine, 4 - 5 TV shows, bakeware, cookbooks, etc. it gets old really quick that Scripps is out for money and hoping to just bank on us. I'm all about making money and the American dream to make a profit, but does everything need to be so darn commercialized? I even gave into the paid memberships on Zaar... ugh. Such a scam, but I did it. I know things move with the times and I embrace technology more than most, but things don't need to be so commericialized to be high tech. So I am sure I will end up moving on, saving my recipes on my own computer, thus not sharing with the world. Sigh. I know that one less member Scripps has won't even make a dent, but at least I will feel better about it.
About me is a whole lot so I'll narrow it down a bit. I love my family: the hubby and two beautiful, spoiled kids. We lived in Vegas for quite a while and moved to Florida. Since it's almost near impossible to have the hubby be an E-6 and me stay at home, I decided to go back to work. I love my husband so much. He never lets us do with-out, he protects us (and the country), he is very smart and he has such a great personality. We are still working on being handy around the house... LOL! He is that one in the party that can get along with almost everyone. He is true Cajun, raised in the deep south of Louisiana, so now I know what real Cajun food is. I really love my job as a gov't contractor. The people here treat me very well. I am truly blessed to have this job. I was previously in the military for 7 1/2 years. I have been to Uzbekistan (in support of OEF) and to Turkey(in support of ONW) (separate trips). I worked in the supply career field and pushed mo bags around (mobility bags carry our chemical warfare gear for deployments). Then I worked at a rescue squadron where I got to go on the 2 deployments above. I loved working there, but my boss was a jerk :) I applied to go into communications and was accepted. I went to school and was seperated from DH for 5 months for tech school :( It was hard. After school, we got pregnant with our DS. Sometimes he can be the sweetest boy. J/k, I love him. I heard boys don't grow out of it. Oh well, I always have my DD (2 years old) I love being on a low carb diet even if my recipes don't show it. 1/2 of them are from my mother-in-law (who happens to be a very good cajun cook) and some are from researching my Danish heritage. Some are because we love the recipe and want to share. I love scrapbooking and putting together my own cookbook from this website. I have over 300 recipes in a binder and I am still collecting. Someday it will be a published book :) I have found so many great ideas, recipes and advice.
<p>As of 21 JUL 2010: I am so darn disappointed with Recipezaar, now Food.com, again. I have been with Recipezaar since 2002 and have seen so many different changes that the staff has created. Each time I get used to it, but these last two times are just ridiculous. I don't expect perfection from any site, but do expect some standards to be kept in place. Many Recipezaar-veteran members were disappointed and placed their concerns with the community forums and even wrote to Scripps Network via snail mail. This new Food.com is just another way to make it commercial like the rest of Scripps Network products. I used to be really into Food TV and watch it alot, but it is so commercialized... how is it that every Celeb chef has their own knife set? Really? Look at Rachel Ray (for an example)... she makes it seem that she is down to Earth, but with her magazine, 4 - 5 TV shows, bakeware, cookbooks, etc. it gets old really quick that Scripps is out for money and hoping to just bank on us. I'm all about making money and the American dream to make a profit, but does everything need to be so darn commercialized? I even gave into the paid memberships on Zaar... ugh. Such a scam, but I did it. I know things move with the times and I embrace technology more than most, but things don't need to be so commericialized to be high tech. So I am sure I will end up moving on, saving my recipes on my own computer, thus not sharing with the world. Sigh. I know that one less member Scripps has won't even make a dent, but at least I will feel better about it.</p>
<p>About me is a whole lot so I'll narrow it down a bit. I love my family: the hubby and two beautiful, spoiled kids. We lived in Vegas for quite a while and moved to Florida. Since it's almost near impossible to have the hubby be an E-6 and me stay at home, I decided to go back to work. <br /><br />I love my husband so much. He never lets us do with-out, he protects us (and the country), he is very smart and he has such a great personality. We are still working on being handy around the house... LOL! He is that one in the party that can get along with almost everyone. He is true Cajun, raised in the deep south of Louisiana, so now I know what real Cajun food is. <br /><br />I really love my job as a gov't contractor. The people here treat me very well. I am truly blessed to have this job. <br /><br />I was previously in the military for 7 1/2 years. I have been to Uzbekistan (in support of OEF) and to Turkey(in support of ONW) (separate trips). I worked in the supply career field and pushed mo bags around (mobility bags carry our chemical warfare gear for deployments). Then I worked at a rescue squadron where I got to go on the 2 deployments above. I loved working there, but my boss was a jerk :) I applied to go into communications and was accepted. I went to school and was seperated from DH for 5 months for tech school :( It was hard. After school, we got pregnant with our DS. Sometimes he can be the sweetest boy. J/k, I love him. I heard boys don't grow out of it. Oh well, I always have my DD (2 years old) <br /><br />I love being on a low carb diet even if my recipes don't show it. 1/2 of them are from my mother-in-law (who happens to be a very good cajun cook) and some are from researching my Danish heritage. Some are because we love the recipe and want to share. <br /><br />I love scrapbooking and putting together my own cookbook from this website. I have over 300 recipes in a binder and I am still collecting. Someday it will be a published book :) <br /><br />I have found so many great ideas, recipes and advice.</p>
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