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Quiche, for a change of pace

Discussion in 'Poultry' started by gmc2003, Nov 14, 2018.

  1. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    We've all heard the old saying "Real men don't eat quiche". Well I've got to go against the grain every once in a while and say I really like quiche.

    The temps have been pretty brisk around here lately(lower to mid 30's) and I wanted to fire up the kettle and do something cheap, quick, easy and tasty. So why not quiche I thought.

    After rummaging around the freezer and fridge I found almost all the ingredients that I needed. The only one I needed to buy was the half-n-half.

    First I fried up the bacon until it reached that crispy state:
    Then tossed the broccoli and green onions into the pan to soften and get some added bacon flavor:
    Inner fixings complete:
    The store bought pie crust was placed into the oven to cook for a short time. I didn't want a soggy crust. Then the bottom is layed with cheddar cheese and finally the bacon, broccoli and onions.
    The egg mixture is added next. 5 beaten eggs, 1/2 cup of half-n-half, and a few sprinkles of parmesan cheese. DSC00874.JPG

    Then a little more cheddar added to the top:
    And off to warm up in the kettle using the charcoal baskets:

    About a half-n-hour later the quiche is firm on the outside and just a little jiggly in the center.

    ...and the sliced shot:

    This is an excellent way to get rid of your leftovers - as you can fill it with almost anything. It also provides a break from the normal meal routine. Total prep time 20 min., cook time 30 to 40 min. I wasn't sure where to put this so I figured poultry - since it's an egg based meal, and eggs are one step away from being chickens. As usual any tips or criticisms are more then welcome.

    Thanks for the look.


    Attached Files:

  2. oldsmokerdude

    oldsmokerdude Smoking Fanatic SMF Premier Member

    Looks pretty tasty to me. I'll have a piece.
  3. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Good looking quiche Chris, yum!

    Quiche ain't nothing but an Omelette Pie, and I like omelettes.
    Quiche was one of the first dishes I was taught to cook in a formal classroom setting.
    Way, way back in history, in Junior High, a bunch of us guys discovered that the home economics class taught cooking and that you got to eat what you cooked.
    Four of us guys invaded the home economics class and we learned to cook, with the added benefit of a 5th period meal.

    There was also the bonus of four guys in class of about 20+ girls... A target rich environment.
    yankee2bbq likes this.
  4. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I love quiche and anything else that has Bacon, Eggs and Cheese as an ingredient. Real men could not give a S#!T about what other people think about his Dinner...JJ

    5GRILLZNTN Master of the Pit SMF Premier Member

    Dang Chris. I'm normally not a big quiche fan, but I haven't seen it look that good. Cooking it on the kettle makes me want to rethink things. Looks awesome.

  6. yankee2bbq

    yankee2bbq Master of the Pit

    Great job Chris!
  7. zwiller

    zwiller Master of the Pit OTBS Member

    Looks good. LIKE. We like quiche here (brunch usually) and despite what many think, quiche is high protein/manly. I use a crustless recipe I got from a bodybuilding site and I tweak. It is quite simple and all made in the blender in like 5m. Onion is a must have for us as well as some nutmeg. Your use of crust reminds me I need to get some shepherd pies on deck...
  8. GATOR240

    GATOR240 Smoking Fanatic SMF Premier Member

    Nice job Chris. I don't eat quiche very often but i do like it. Like
  9. Braz

    Braz Smoking Fanatic SMF Premier Member

    Quiche on the Barbie. I love it.
  10. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks smokerdude, it did turn out pretty good.

    Thanks for the like and kind words appreciate them John. My friends and I had a similar situation in high school. Except it was a typing class. We got a new teacher that year and she was young and very pretty. So the three of us signed up for typing and were the only boys in the class. Needless to say the typing class became more popular as the years went on.

  11. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    JJ I totally agree, the saying is just an 80's expression(tongue in cheek) poking fun at men who followed the latest trends just to be cool.

    Thanks Dave for the like and compliment. This one did come out pretty good and a nice combo of ingredients.

  12. worktogthr

    worktogthr Master of the Pit OTBS Member SMF Premier Member

    Wow, that looks fantastic! I love quiche too and rarely make it. Gotta get on that!
  13. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Justin appreciate the kind words and like.

    Thanks Sam for the compliment and like. I've never had quiche w/o a crust sounds interesting. I should have made two and frozen one for a later date. I still had enough stuff in the fridge.

  14. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The Crustless variation sounds easy and quick. A more of a breakfast version can be made with frozen Shredded Hashbrowns. Spray your pie pan, line with 1/4" Potatoes and drizzle a couple Tablespoons melted Butter, S&P. Bake in a 425° oven until the Taters turn golden, about 15 minutes. Remove and reduce oven to the Quiche recipe temp. Fill and proceed...JJ
  15. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Great looking Quiche Chris, I am a big fan of them and I don't get to eat them enough either. Got me thinking now of making a couple here at work..... Points for sure.
  16. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Gator, We don't make it nearly as often as I'd like, but when we have a little bit of this or that sitting in the fridge. It's a good way to use them up before they go bad. Also thanks for the like.

    Thanks Braz, The barbie is an amazing cooking tool.

  17. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks worktogthr, give it a shot and let us know how it turns out.

    I know what you mean. I'm lucky to make one or two a year. I just never think about them until it too late. Thanks for like and compliment Charlie.
  18. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    @meatallica thanks for the like, appreciate it.

  19. Nice and thanks for the idea.
  20. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    MaMa your welcome and thanks for the compliment.