Quiche Limited Edition Print

This is a wonderful egg dish.
This egg pie is for the hearty eater. Not for the lighthearted or lightheaded!
Murphy takes his kitchen skills, powers of creation,
And presents this easy to prepare recipe for delicious fare.

  • 9-13 eggs depending on size
  • 1 lb. of cheese, any kind grated or in small cubes
  • 4-5 oz. milk, sour cream or crème frâise
  • 1 small onion, chopped
  • salt and pepper
  • 10" piecrust
  • small quantity of flour
  • small quantity of fish, meats and or vegetables
  • spices
  • 10" pie plate

Preheat the standard oven to 375°F.

Either prepare your own or purchase a ready-prepared piecrust. Flour one side of the ready crust and place it in your pie plate floured-side down. Now, sprinkle a small quantity (less than a tablespoon) of flour onto the other side of your dough.

Arrange in your pie plate the ingredients you will use to "type" your quiche. This is a great opportunity to clean the refrigerator. You can use meat items: ham, sausage and bacon are quite good; here in France, I like to use coquilles St. Jacques (scallops) or mussels but any shellfish (sans shells, please) will work... vegetables can be nice, the flowerets of broccoli seem to work best. Here is the artist and pragmatist at work.

Add the chopped onion and spread evenly in the pie plate.

Add your cheese. Again, any kind will work but here you must use some judgment... example: though blue cheese is wonderful in quiche, it will overwhelm most shellfish items; ham might be better with blue. Use your best judgment and experiment, too.

In a large, clean bowl gently beat with a fork 9 whole, shelled eggs, add salt and pepper. Then, fold in the milk and/or sour cream. At this point, you can add your favorite seasonings. If you do so, go gently as the salt and pepper are all that is needed.

Pour the egg mixture over the other ingredients in the pie plate.

The eggs should nearly fill the plate covering the other ingredients. It will rise a little in the oven. Do not overfill. If you need more liquid beat the remaining eggs with a little milk and add to the quiche plate. Here you can add a touch of cheese or other ingredients that you have saved to decorate your top, optional.

Bake 45-55 minutes or until the top is browned and the center firm.

Remove from the oven and cool on a rack for at least 20 minutes. Serve with baguette and fresh fruit. Makes great leftovers.

Serves 4-6

Note: You can accomplish this dish in a combination Microwave Convection Oven by setting the microwave at medium and the convection oven at 375°F and cooking for 24 minutes.

This recipe is Murphy's own after years of trial and error. It is flexible and can accommodate many different Quiche ingredients. Some favorites are quiche Lorraine, ham and cheese, broccoli, asparagus, bacon and cheese. One favorite is "plain" with extra cheese and onions.

This is a fool proof recipe. Try it & view MURPHY's Art Gallery!

Try Murphy's New England Clam Chowder recipe!


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