Quick and Easy Variations on a Basic Quiche

There are those who say you can’t make a decent quiche in the microwave, that the crust goes limp and soggy.

We disagree. It’s true, of course, that pastries don’t bake well in a microwave oven. But that’s no problem here because we call for a pie shell that’s been baked (and browned) the old-fashioned way in a conventional oven. In fact, one of the major points of this column is to show how to use the microwave and conventional oven in tandem to produce a perfect quiche.

If the quiche is to microwave evenly, use a turntable (if the oven isn’t equipped with one, buy a battery-operated or wind-up model at any major housewares store). And if the filling is to be gently, smoothly set, use MEDIUM or half-power, not HIGH or even MEDIUM-HIGH, which might set the quiche to bubbling so furiously it curdles.

This quiche, not to mention its three variations, can be served as the main course of a light luncheon, in which case it needs only a tartly dressed, crisp green salad to accompany it and perhaps fresh fruit for dessert. Or it can be cut into thin wedges and served as an hors d’oeuvre.

QUICHE LORRAINE

8 slices crisply cooked bacon, crumbled

1 1/3 cups coarsely shredded Gruyere or Swiss cheese

1 (9-inch) baked pie shell in microwave-safe pie plate

1 1/2 cups half and half

4 eggs, lightly beaten

1/2 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon freshly grated nutmeg

Dash cayenne pepper

Scatter bacon and cheese evenly over pie shell and set aside.

Microwave half and half in wax-paper covered 1-quart measure on HIGH (100% power) 2 3/4 to 3 minutes until steaming, do not boil. Slowly stir hot half and half into eggs. Blend in salt, white pepper, nutmeg and cayenne pepper and pour into pie shell.

Place on turntable on center of oven shelf. (If neither turntable nor shelf is available, elevate pie plate on shallow bowl and rotate quiche 90 degrees every 4 minutes.)

Microwave, uncovered, on MEDIUM (50% power) 12 to 14 minutes, until knife inserted 1 inch from center comes out clean. (Soft center will set on standing.)

Tent quiche with foil and let stand 10 minutes. Cut into wedges and serve warm. Makes 6 main course servings, 12 hors d’oeuvre servings.

Note: To reheat refrigerator-cold quiche, microwave, uncovered, on turntable or flat on oven floor on MEDIUM 6 to 8 minutes until warm (if not using turntable, rotate quiche 180 degrees at half time).

To reheat room-temperature quiche, microwave as directed, reducing time to 4 to 5 minutes.

Variations:

Shellfish Quiche--Prepare as directed but substitute 1 cup minced cooked shrimp, lobster, crab meat or well drained clams for bacon and use 2/3 cup whipping cream and 2/3 cup clam liquid in place of half and half.

Jalapeno, Corn and Bacon Quiche--Sprinkle baked pie shell evenly with 4 slices crumbled, cooked bacon, cheese, 2 to 3 minced, cored, seeded, very well drained canned jalapeno peppers and 1/2 cup very well drained cooked whole-kernel corn. Set aside. Microwave 1 tablespoon butter and 1 minced small yellow onion in wax-paper covered 1-quart casserole on HIGH 2 1/2 to 3 minutes until glassy, stirring at half time. Add 1 1/3 cups half and half, cover with wax paper and microwave until steaming as recipe directs. Mix with eggs and all seasonings, pour over corn, cheese and bacon, spreading onion evenly. Microwave and let stand as directed.

Spinach Quiche--Omit bacon and sprinkle pie shell with 1 cup cheese. Top with 1 cup minced cooked spinach squeezed dry in clean kitchen towel. Microwave 1 tablespoon butter and 1/2 cup minced yellow onion in wax-paper covered 1-quart casserole on HIGH 3 1/2 to 4 minutes until glassy, stirring at half time. Add 1 1/3 cups half and half, cover with wax paper and microwave until steaming as recipe directs. Mix with eggs and all seasonings, pour over spinach, spreading onion evenly. Microwave and let stand as directed.

Note: In ovens of less than 600 watts, increase cooking times about 15%.