Quiche for a Crowd – 2 versions and Virtual Baby Shower
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Today at RMK, it is a virtual baby shower for Melanie from Mel’s Kitchen Cafe. I am throwing the shower along with some of my blogging friends. Also, I am sharing a recipe for a quiche for a crowd. I was “tickled pink” to be asked to be a part of a shower for Melanie, who actually inspired me to start this blog. She is going to be welcoming a baby girl to her home with her four boys, something that definitely warrants a celebration.
I love baby and bridal showers. It is one of those times that you get to enjoy girl food! I was in charge of the main dish for the shower so I took the option to make a definite girl food -quiche. You make this quiche in a sheet pan and makes enough to feed a crowd – perfect for a shower. I also made two versions – a ham and swiss version along with a tomato and herb one. I really love the tomato herb version.
Be sure to check out the rest of the shower menu by popping by the other blogs participating.
- Drink – Shandra @ Deals to Meals
- Appetizer – Melanie @ The Sisters Cafe
- Salad – Jamie @ Jamie Cooks It Up
- Dessert – Leigh Ann @ Your Home Based Mom
Ham and Swiss Quiche for a Crowd
Real Mom Kitchen
Ingredients
Crust:
- 1 ½ cups flour
- ⅓ cup grated Parmesan cheese
- 1 cup cold butter cut into cubes
- ¾ tsp salt
- pinch of cayenne pepper
Filling:
- 2 ½ cups heavy cream
- 1 ¼ cups milk I used whole
- 10 eggs
- 1 Tbsp salt
- ½ cup green onion or chives
- 2 cups diced ham
- 2 cups shredded Swiss cheese
Instructions
- In a food processor fitted with the S-blade, add all of the crust ingredients and pulse until the mixture resembles coarse cornmeal. You want small clumps of butter.
- Place the mixture in the bottom only of a sheet pan (12 x 18). Place in the refrigerator for 30 minutes. Turn oven to 350 to preheat 10 minutes before you bring the crust out of the fridge.
- Place the crust in the oven and bake for about 15 minutes until a pale golden color. Remove from the oven and allow to cool for 10 minutes while you prepare the filling.
- In a bowl, combine the cream, milk, eggs, and salt until well combined.
- Sprinkle the green onion and ham over the crust followed by the cheese. Then carefully pour the egg mixture over the crust.
- Bake at 350 for about 30-35 minutes until the egg part of the quiche is set. Test by inserting a knife and if it comes out clean it is done. If any portion of the quiche has bubbled, just pierce those areas with a fork and they will even out with the rest of the quiche.
- Allow to cool for 10 minutes and serve.
Tomato and Herb Quiche for a Crowd
Real Mom Kitchen
Ingredients
Crust:
- 1 ½ cups flour
- ⅓ cup grated Parmesan cheese
- 1 cup cold butter cut into cubes
- ¾ tsp salt
- pinch of cayenne pepper
Filling:
- 2 ½ cups heavy cream
- 1 ¼ cups milk I used whole
- 10 eggs
- 1 Tbsp salt
- ½ cup green onion or chives
- 2 Tbsp fresh parsley
- 1 tsp dried oregano
- 2 cups grape tomato halved
- 2 cups shredded Italian blend cheese or mozzarella cheese
Instructions
- In a food processor fitted with the S-blade, add all of the crust ingredients and pulse until the mixture resembles coarse cornmeal. You want small clumps of butter.
- Place the mixture in the bottom only of a sheet pan (12 x 18). Place in the refrigerator for 30 minutes. Turn oven to 350 to preheat 10 minutes before you bring the crust out of the fridge.
- Place the crust in the oven and bake for about 15 minutes until a pale golden color. Remove from the oven and allow to cool for 10 minutes while you prepare the filling.
- In a bowl, combine the cream, milk, eggs, and salt until well combined.
- Sprinkle the green onion, parsley,and oregano over the crust followed by the cheese. Then place tomato halves over the crust placing some cut side down and some cut side up.
- Carefully pour the egg mixture over the crust.
- Bake at 350 for about 30-35 minutes until the egg part of the quiche is set. Test by inserting a knife and if it comes out clean it is done. If any portion of the quiche has bubbled, just pierce those areas with a fork and they will even out with the rest of the quiche.
- Allow to cool for 10 minutes and serve.
Recipe adapted from The Kitchn.
