Real Men Don't Eat Quiche - Until Now
A Quiche Recipe Even Your Man Will Love
I did not start out knowing how to cook (ask my Husband) and I never took classes or studied recipes to try to improve, but improve I did. Eventually, I stopped using recipes half the time and just went with what sounded good or looked right. To be totally honest, many of my favorite meals were ones where I had no idea what to make and did NOT feel like going to the store. I would stand staring into my cabinets and fridge taking an inventory of what I already had, and then trying to see if any of those ingredients could go together to make a meal. I was really hating the idea of grocery shopping on those days and out of desperation came inspiration. This is one of those recipes. The beauty is that you can change some of the ingredients to fit what you have in YOUR cabinets and the result will probably be just as good. Plus, your family will love you and people at parties will think you are a genius.
Here Are The Items You Will Need
The Ingredients
This recipe will make 36 small muffin size quiches or 2 or 3 8" round pie-plate quiches.
8-10 Eggs
1- Can Water Chestnuts, 8 oz.
1 Pkg. Cream Cheese
2 Individual Pie Crusts (You can substitute w/ Phyllo crust for flakier appetizers or use the pre-made mini-shells.)
1 Pkg. Cream of Spinach Soup Mix
8 oz. of Imitation Crab Meat
1 10oz. Can of Ro*tel Diced Tomatoes and Green Chilies (I use original, but you can go spicier if you want.)
Other items needed: Cooking Spray, Cutting board or flat surface, Mixer, 3" round drinking glass, Muffin pan or pie plate. (If making the pie version, you can buy pre-made frozen pie crusts.)
Quiche Making For The Visual Learner
Now What?
I made this recipe up and I didn't know how to tell anyone else how to make it or what the exact ingredient measurements were.....so I had to make it again. No one is complaining about that. Since I was writing down all the steps and how much of this and how much of that anyway, I figured it would be helpful to take pictures of each step just in case my written instructions are not clear enough. I hope this is helpful and that you love this as much as we do.
GETTING STARTED:
Pre-heat the oven to 350F deg. Be sure pie crust is not frozen. If it is, bring closer to room temp. before starting.
Chop the water chestnuts into smaller pieces. Don't chop them too small or fine, as you want to be able to feel them after they are cooked.
Chop the crab into smaller, manageable pieces .
Add all ingredients,(except for crust) into a large bowl and blend thoroughly with a mixer and then set aside to prepare crust.
For Mini-Quiches:
Using a large drinking glass or cookie cutter (at least 3" in diameter), start cutting out circles of dough. You should be able to get 12 out of each pie crust. You may have to roll the dough remnants into a ball and re-roll it flat with the side of your drinking glass to get all 12 cut-outs. Dust a little flour on the surface to keep it from sticking.
Spray or grease the muffin tray with vegetable oil or butter and put one dough circle in each cup. (It will only come about 1/2 way up the side.)
Fill each "mini-crust" with the quiche mixture nearly to the top of the crust line.
Bake for 20-25 minutes, or until they get firm on top and the edges start to brown.
You can let them cool in the muffin tray or take them out immediately and let them cool on a wire rack or a plate. They should come out easily, but a fork or butter knife may be needed to get it started.
For Regular Quiche:
Instead of a muffin tray, you will put your mixture in 8-9" pie crust and bake til firm and crust starts to brown.
ENJOY!!
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What Do YOU Think?
If I have left anything out or the recipe is not clear, please let me know and I'll do my best to correct it. I would also love to hear from anyone who tries it.
So until then, Bon Appetit!!
Comments
Thanks, I love this and my husband loves it even more. Let me know if you like it.
Excellent recipe, pictures and hub...yum! I'll give this a try.
It really sounds great. I was wondering if you do take out or are you going to invitie us all over to try it. Either one works for me.
Sounds good! I'll have to give it a try! Thankfully, my husband likes Quiche as much as I do, so never complains! Haven't tried one with crab--usually stick with the cheese and broccoli or broccoli and ham--but I love to experiment with food too. A thumbs up!
I've never heard of imitation crab! Not too sure my husband would go along with this one as he is anti-shellfish. My favourite quiche is one I won a prize for at our local gala which was chicken and red pepper.
Yum. They are so versatile.
Donna
This sounds really good - I like the sound of the water chestnuts in the recipe. :)
I love quiche! I think I'll try this recipe tomorrow for supper. Thanks for sharing.
regards Zsuzsy
tjmum, imitation crab has nothing to do with shell fish. It's all a compressed white fish (and addatives). Maybe this news will help hubby (or not!). :)
This sounds delicious and the photos seem to reinforce the theory. I wasn't even aware of cream of spinach soup mix. Now I've got my little brain spinning thinking of ways to use it. Thanks so much for this recipe. I'm always looking for new, unique recipes as I get tired of the same menus.
Yum! The only mini-quiches I've tried were from the freezer section of Costco. I'll definitely have to give these a try! =)
Too many have commented since I last checked to be able to respond to everyone individually, but I do want to hear from you all again AFTER you have tried it.
John, we'll have to see whether shipping will be a problem or not. Dry ice anyone?
Sally's Trove, Thanks for fielding the imitation crab question. The kind I use always says it is made from Alaskan Whitefish, if that is helpful to anyone.
It sounded good to all people.what i want to say is one can make delicious meals after spoiling manyones.okay
Looks soooo good. I love crab. I love quiche. Should I say more?
Sounds yummy! Like the pictures you included!
Mmm I love quiche, but you can keep the imitation crab out for me! I really like your picture instructions for visual learners.
I like pictures too! It's nice to know if you are doing it right and also to compare and see if your finished product looks anything like what was intended.
wow very nicely done..will give it a try...G-Ma :o) hugs
Now I am feeling hungry! I wonder if men can make these as well as eat them?
Give it a try and see, Thank you.
Your fan.
Mon.
Mon, I am sure you can do anything you put your mind to. I checked out and thumbs-uped a few of your latest hubs. Good stuff. Didnt get to comment on all due to being crazy busy, but I am sure you will forgive me. Hope that isnt being too arrogant!:)
I love quiche, but only when someone else makes it for me. I am a 'kitchen dysfunctional' when it comes to cooking. thanks for info!
I am not sure what it is, but there is something about quiche that makes it very unappealing. That said, I am sure that you are a fabulous cook :D
Rhym, I love this recipe! I'm not fond of most fishy products, but I looooove crab rangoon, and quiche, and I think this could fall into the "processed fish" category quite nicely. To the store!
yum, forget the men, this one's mine! LOL very yummy sounding and your instructions were clear...nicely done. Marisue
I just made quiche for my tween, who had never heard or tasted quiche before. I used to make it a lot in the 90's but it was a little before her time. SHE LOVED IT. I am going to try your recipe and methods. Like you, I usually put things together for a meal depending on my mood and what I have in the kitchen. Great article!
ooooo that looks yummy! thank you for the step-by-step. definitely going to try it! :)
This has possibilities. And I like your cooking philospophy about combining stuftf that sounds good or looks right-- you may be a genuine chef.
i'm a fan after reading a couple of others.
Thanks so much Rochelle. I was just about to tell you the same thing after checking out several of your hubs.......I think you may be a genuine chef too! ;)
I love quiche. This looks like a great recipe. I'll have to give it a try. I've never made quiche myself so it will be interesting.
I confess to having always like quiche, but that sounds down right delicious. I'm forwarding this to my wife's email in hopes that she, being a cooking fan herself, will kick down. Thanks for sharing.
Luvhandles, haven't you heard, quiche is the new chicken. You can make it even healthier, (according to your hub advice) by using whole wheat or rice flour pastry crust. I'm sure it will be interesting.
Shadesbreath, what if you, oh I dont know, maybe kicked down and made dinner for your wife instead. I'll bet you wouldn't even notice your neighbors' barking dog THAT night. Ciao. (Or Chow, whatever is more appropriate.)
Love it hope the hubby does too...R
He will raguett. It's got Rotel in it and what guy doesn't like that?
I think that after taking a look at that picture and recipe, anyone will eat quiche, Ryhm. Thanks for sharing this great recipe.
Your fan.
Mon.
Thanks Mon, I appreciate that. Great to hear from you.
I've always loved quiche, now I can make it!!! Thanks for sharing this. I am now your fan, so more recipes please.
Thank you cheryleJ. I hardly ever cook with a recipe so for me to actually put one down on paper, I have to MAKE it and take notes as I go along. I am a bit lazy but I will try to get some more in writing.
I kinda like Quiche and im well aware of this fact of the saying real men dont eat quiche, that is why i hide it under my grocerys when im shopping!!
Very manly i know!! lol
I think men that like quiche are HOT! You can be confident in the store that other women will think so too.
Since I realised that muffin pans are great for both mini quiches and pies - particulary bacon and egg and tuna and salmon - I have been making them great guns! will try the crabmeat though - thanks for that
Great hub. I not only eat quiche, I make it, too. See, I'm comfortable with my sexuality. Really, this looks delicious.
Only time will tell Christoph, only time will tell. You really are fun, you know?
Thanks, Rhym. Ditto. Hey, I just thought of something! Maybe in todays world, instead of saying "ditto", we should say, "cut and paste, kid, cut and paste." What do you think?
Thats a really good one. It's getting late so I think I will head to bed to "reboot". Later.
Wow! I'm putting this recipe on my list. Can't wait to try it this weekend. I love your hub, Rhym. :) Good job. Thumbs up!
Thanks Beth. I have been waiting for someone to send some feedback AFTER they have tried it. Maybe you'll be the first.
Hi, just saw your recipe with photos. I'm writing a paper for writing class on my favorite food: quiche. Not only is quiche my favorite food but the preparation from planning to cleanup is incredibly rewarding. I googled the real men don't eat quiche slogan I recall from a cooking class in an upscale kitchen store back in the 80's. I like your photos. My quiche choices have probably been bland compared to yours but I recall making a seafood quiche back in the 80's. My recent quiche had broccoli florets and red onions with baby spinach leaves and then I poured slowly the egg/milk/olive oil mixture (that I'd whipped up). I use one egg yolk for every 5 eggs. Then I put on a cup of angel grated mozzarella cheese (first time I've ever seen that finely grated cheese). Again I put baby spinach leaves on top with egg white and honey mixture (whipped). I sliced a fresh peach that I arranged on top. Leftover fresh garden peas were placed along edges of pie crust in crevices from edges of spinach leaves. I'd had peas night before with thyme and a bit of garlic. I cook vegies crunchy. Oh, I forgot after first layer of baby spinach leaves I sliced lengthwise a yellow pepper and placed the slices on pie lengthwise (to not hinder slicing pie). Then the mozzarella cheese went on it followed by another baby spinach layer and egg white honey glaze and sliced peach. The glaze gave the pie a translucent sheen and kept spinach from browning (drying out). The cheese is layered between spinach leaves layers to allow cheese to be melty and gooey not rubbery. I cooked for an hour at 325 after precooking deep dish pie crust for ten minutes. I could hardly wait to get pie out of the oven! Its always the same experience of expectation when its cooked and ready to eat. I love eggs! I keep rewriting my paper. Thanks for your photos!!!!
Laura, as good as your quiche sounds (and as complicated), I really hope your paper for writing class will be more than just the steps you take to make it. For instance, this was just a hub to share a favorite recipe, and I would never refer to it as a good piece of writing, because it isn't. It is just facts. I have written about food before in a way that I am proud of....cheese curls to be exact. If you compare the two hubs you'll see that there is a big difference between putting down words and actually "writing" about something.
I would love to read something that you write sometime. You can send it to me via the link at the top of the page under my pic. Thanks for sharing.
Hi Rhyme, as an amateur foodie, I love your recipe, great pics too.
Perhaps instead of ditto click click?
Good recipe!
Thanks sixtyorso. Your name always throws me off. You know how you can look at certain words and your brain sees them just a little different than they really are? My first thought is always, "sixty torso? What does that mean?" Then I look closer and see it right. Kind of like the time I got a letter and raved on and on about how stupid they were to write "not ice" on the envelope. Of course it's not ice, duh! I am sure you see right away what the problem was, and it wasnt with the envelope. I like to think that it isnt that I am crazy, just that I look at things from a different angle. The former one is probably more correct, though.
Very very nice . I tried it it was great.
Congratulations Juliet, you are the first one to write back after they had tried it! I am so glad you liked it.
Quiche really does taste great and it is so easy to make. My aunt was the one that actually introduced me to quiche. She was trying to send me home with the leftover spaghetti, we’re Italian, and I mentioned that it didn’t always reheat nicely. She told me how to make a simple quiche using the spaghetti I have been a quiche lover since…
I have never heard of that one Brad41...maybe you should write a hub and share the love. Thanks for commenting.
These sound wonderful. I'll have to share them with my hubby!
Thanks. I'm sure he'll love it.
Sure they do. Thank you.
Great hub and a great recipe. This kind of quiche is something I am into. Thanks.
I love quiche, and make a wonderful recipe with bacon, 3 different cheeses, and spinach...it's to die for!
Oh yes... the oven's just gone on!!
:) Thanks, Run Down Battery. I like your picture.
Rhym!!!!! Where have you been? I sooooo missed you! :)
This was worth repeating-- I had forgotten about it, even though I commented a couple of years ago. (ha)
Thank you Misha, I miss it too. Maybe I will be back soon.
This is a great recipe, and Quiche is delicious - all always put in way too many eggs and it gets soft and soggy. For some weird reason people like it more.! I put bits of streaky bacon into it instead of crab meat and it's nice! A bit salty! Do you add some milk to the eggs? Maybe that;s why mine gets soggy!
Great hubm Rhym!
Thanks Cheeky Girl. I don't add milk to this one, but it does have rotel, which is pretty wet. Maybe it just needs to cook a little longer. :)
I really like the mini-quiche and your recipe sounds delicious and filling. I can't use the crab, but tuna should be ok too. Thank you for sharing your recipe!
You are very welcome.
Sounds good. Will give it a try.
I really like your hub.Never tried to make quiche but after reading your lovely hub I said to myself:"Go buy ingredients and make it". Thanks Rhym.
Thanks Evita's Fashion! I appreciate the feedback. You'll have to comment again if it works for you.
Good one. I'll have to try it. Voted up
Sally's Trove 4 years ago
So nice to see you back with another great hub!
Looks and sounds delicious. I love imitation crab, but never thought of it being a main ingredient in a quiche. Have to try this soon!