How to Make Ten Types of Quiche: Basic to Gourmet

Classic Quiche Lorraine was one of the first quiche recipes to become popular in the 1950s. Quiche and salad is a perfect cook-ahead dinner with extra slices for drop-in guests. From the basic quiche recipe, it adds about 3/4 cup cooked and crumbled bacon and 1/4 cup minced onion and uses Swiss cheese. A bit of salt, a dash of cayenne pepper and a bit of sugar balance it out.

Putting the focus on cheese, you can mix it up with equal parts goat, cheddar and mozzarella or your favorite mix and some chopped green onions, increase the cream to about one and a half cups and add just a bit of salt and pepper, 1/4 teaspoon and 1/8, respectively. For milder cheeses, add a dash of cayenne pepper or an herb such as thyme to add some interest. A simple spinach salad complements it nicely.

Use cup-style crusts for breakfast or hors d'oeuvres versions of any of these recipes, making sure that the add-ins are small enough -- no bacon strips, for example. Use a mix of sharp and white cheddar and parmesan cheese for this with a half-and-half mix of milk and sour cream. Add 3/4 cup cooked and crumbled bacon or sausage. Sprinkle a bit of nutmeg, about 1/8 teaspoon, into the mix, and use 1/2 teaspoon each of salt and pepper.

This is a great recipe to keep in the fridge as a quick lunch or snack, and wonderful for dinner. Sautee 1/2 onion in butter, add a 1/2 cup of diced ham and a cup each of swiss and cheddar cheese plus 1/4 teaspoon each salt and pepper to the base recipe. Don't forget to cook on a baking sheet to catch any egg overflow.

This can be served as a vegetarian option, ovo-lacto of course, or flavored with a smaller amount of meat than usual. Saute 1/2 cup each of zucchini, sliced mushrooms, and onion in olive oil. Add a couple of teaspoons of dried basil, a bit of salt and pepper and fresh sliced tomato to the mix, and use Colby-jack cheese.

Use a package of frozen broccoli florets only, microwaved to defrost. Sautee a teaspoon of minced garlic and a minced whole onion in butter. Mix these with and 1-1/2 cups each cheddar cheese and diced ham, salt and pepper, and paprika. Add to the base ingredients, cook, and keep some handy for hungry people.

This quiche has a lighter taste than ham or bacon recipes. Consider switching to a cheese like gouda to accompany the chicken. Use two chicken breast fillets, cooked with salt and pepper then diced, plus a cup each of spinach and diced tomato. Placing spinach leaves and tomato slices on top before cooking provides some visual appeal.

Sometimes a vegetable quiche in smaller portions accompanies meats such as turkey, chicken or wild game. Excellent as a meatless meal or side dish, this tomato quiche uses about a cup of sauteed chopped onion and three cups of chopped and drained tomatoes. Season with salt, pepper and 1/4 teaspoon thyme. Monterey Jack cheese goes well in it, but choose your own.

Since quiche is essentially custard, make this using egg and half-and-half as usual, with no cheese. Add 3/4 cup sugar, two tablespoons flour, and a whole vanilla bean's seeds or about four teaspoons vanilla extract. Serve warm with in-season fruit such as berries or peaches and perhaps some whipped cream to top it off.

Use eight ounces crab, shrimp or other cooked seafood for this more sophisticated taste. Thinly slice and wash one leek, trim and slice one pound asparagus. Saute in butter with salt and pepper. Use gruyere cheese in the basic recipe and season with ground nutmeg. Sprinkle some cheese on the top before cooking for visual appeal.