Is there a recipe for a quiche base that is quick and i dont have to chill?
Do you mean the crust? I’ve used burrito-sized (10 inch) tortillas and it works wonderfully. A single one works fine, but if you want a little more substance, place one flat on the counter, sprinkle some shredded cheese over it and slide it into a warm oven just until the cheese melts (the melted cheese sticks the two tortillas together–go light on the cheese or it will be too heavy). Then, transfer the double-layer tortilla to a pie plate, fill with your quiche filling and bake. I usually use one plain flour tortilla, but you could use the vegetable ones if you want some color to the crust (spinach makes a green tortilla, and there’s a red one, but I don’t know what vegetable it is). EDIT: If you don’t have a tortilla and can’t get to the store, do you have any kind of crackers? If so, make a cracker crust (follow a recipe for a graham cracker crust, but omit the sugar). That should work fine.
Similar but even better, this is fairly easy, a great party dish: goat cheese and leek galette. 6 large leeks sliced thin 3 tablespoons butter 1 teaspoon fresh thyme chopped 1/2 cup dry white wine 1/2 cup heavy cream salt and pepper 2 large egg beaten 3 tablespoons flat leaf parsley chopped Pie Dough (use any typical unsweetened recipe) 1/2 cup goat cheese softened In large skillet, saute the leeks, butter, thyme until somewhat tender. Add 1/2 cup water, and cook over low heat, stirring frequently, about 15 minutes. Raise the heat to moderate, add the wine, and cook until almost evaporated, about 5 minutes. Stir in the cream, and cook until reduced slightly, about 3 minutes. Season with salt and plenty of pepper. Let cool for 10 minutes. Beat 1 egg, stirring into leeks with two tablespoons of the parsley. Preheat the oven to 400F. On a slightly floured baking sheet without slides, roll out the Galette dough into a 14″ round. Don’t roll too thin, you don’t want the mixture to leak out o
