|Total Fat||18 g|
|Dietary Fiber||0 g|
|Total Carbohydrate||10 g|
Prep Time: 30 Minutes
Time to Table: 1 Hour 30 Minutes
I've been making this quiche since the first year of my marriage over 50 years ago. Many recipes have left my kitchen but the only one that is welcomed back is the Daisy Quiche. Favorite of family and guests. The sour cream always makes the quiche melt in our mouths and of course must have seconds. My quiche is flavored many times with ham, bacon, chicken and a variety of vegies. We never tire of Daisy Quiche and never will. After 50 years it's still the best!
It's not in this recipe, but I always add 1 TB of cornstarch or flour to the eggs, especially if I'm making the quiche with a lot of vegetables or ham. The veggies or ham will release a lot of water while baking and keep the quiche from setting and make the crust soggy. Adding cornstarch or flour will solve the problem.
I've been making this quiche for almost 50 years. I don't know if I got it from Daisy or my mother but I've been putting sour cream in my quiche all this time. I wouldn't make one without it and guests are always shocked when I tell them sour cream is what makes the dish! I also serve salsa, chopped tomatoes and lettuce on the side. Love, love, love this recipe!
I make this quiche as my base, but switch it up and make it with just spinach, artichokes and carmelized onions (omitting the bacon, mushrooms, peppers etc) sometimes I do instead roasted red pepper, corn, and jumbo lump crab meat (from the Chesapeake bay, not Venezuela!!) This is a GREAT base quiche recipe...u can do broccoli and ham or sausage and pepper.., I have made this quiche at least a dozen different ways and each time it's stellar!!
I never liked Quiche until I discovered this recipe. I only decided to make it after realizing that I had all the ingredients needed. I received a coupon for the Daisy sour cream squeeze pouch for reviewing purposes and I am so glad I did. The sour cream added a creaminess that this recipe needed.
I've made this quiche many times and the sour cream addition is an incredibly good idea. I've come around to boosting the flavor by adding about half a finely chopped habanero pepper to the vegetable ingredients. Because this quiche is rich the heat of the pepper is a great balancing flavor. In Texas you might want to bump it up to a whole habanero, or maybe two!
This recipe is pretty good. I liked how moist the quiche was, but unfortunately after making it, it was TOO MUCH CHEESE and severely lacking flavor. Next time I'm going to use about half the amount of cheese and pump up the flavor a little more. Good standard quiche though.
This is my favorite recipe and I have made it several times for various parties, Christmas Eve or Christmas morning, for a nice lunch with champagne. You can substitute the sour cream for light and you can't taste the difference. I also double up on the veggies. Sometimes I add ham or bacon and sometimes I just make a veggie one and that's a big hit too. Also, don't be afraid to try different veggies. I like using diced zuichini and yellow squash, mushrooms, onions and red/yellow peppers. It's really colorful and really delicious.
I get complimented on this quiche every time I make it! It's so easy too! It tastes great as written, except I leave out the mushrooms because I don't like them, and double the other veggies. I often cut down the cheese to about two-thirds of what's called for, usually because I don't have that much cheese on hand. It always tastes great! Nice, rich, and moist with the special ingredient of sour cream which I think makes it better than other recipes out there. I could eat this every day!
Absolutely wonderful ! And easy to make, and a beautiful presentation for guests.
Thanks for your review.