Quiche is quite simply a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat and seafood.
According to several sources (Wiki & Food Reference.com) Quiche has a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat and seafood. It is often considered a French dish; however, actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. using eggs and cream in pastry was practiced in England at least as early as the 14th century and Italy at least as early as the 13th century. Although quiche is now definitely considered a classic dish of French cuisine vs German and is also now quite popular in England and the U.S.
We love quiche in my house (uh, RV…) – basically my whole family loves it. I made it regularly when my kids were growing up. I know that it has become quintessential brunch fare here in the United States but we don’t discriminate and will eat it for any meal (though what it is served with my vary depending on which meal it is). I almost always use smoked bacon, spinach and onion but I also mix it up with many other combos too. Part of the beauty of quiche is it’s flexibility of ingredients making it perfect to use leftover ingredients from another meal! In reading other quiche recipes there can be a big difference in the custard mix (eggs & milk or cream) this is where I really like the taste & texture as I have honed mine over the years. I use eggs & heavy cream. I think its silky & custard-y & still fluffs well. I hope you agree!
This last time (as the above photo shows) I made one that had sausage, sun-dried tomatoes, mushrooms (I used the ones I had previously dehydrated & previously placed in the pantry) and onion. The second one was ham, spinach, fresh tomato, and green onion. I (almost always) exclusively use Swiss or Gruyere cheese as I think it yields the best result but you can experiment with cheeses too if you wish. OH … and if you love seafood, do not be shy in making a crab, crayfish or lobster quiche —they are divine! (Hint, if using one of these delicious seafood, let the star of the show shine & maybe only add a little scallion or fresh chive to accentuate with a touch of Old Bay in the custard… no need to lose the flavor to other unnecessary ingredients when using lobster or crab. I might also try a Smoked Gouda & Swiss cheese mix too )
I recommend getting a feel for this recipe & then altering the custard base if you say want it lighter (in calories) use milk, etc. Half & half works nicely too. Then there’s cheese, which you an always change up and then the CRUST …I use my grandmas’s pie crust recipe some of the time, and the other times I buy crust. I won’t lie, grandmas’a crust is way better & worth it –– if I have the time!
Quiche freezes well so I always make at least two and sometimes four… might as well while your slicing, dicing & grating! Happy baking & let me know what kind you make — send me a photo!!
|Prep Time||30 minutes|
|Cook Time||55 minutes|
- 1 full cup cooked meat per quiche (bacon, sausage, ham, etc)
- 1 full cup chopped veggies your choice (se my suggestions if needed)
- 8 oz shredded Swiss or Gruyere cheese TIP - better quality cheese does not come pre-grated
- 1 each deep dish pie crust homemade or pre-made
- FOR the CUSTARD:
- 4 large farm fresh eggs (yes, you can use store eggs)
- 1 large farm fresh YOLK only
- 2 cups heavy cream (might be labeling heavy whipping cream - same stuff)
- salt & pepper
- 1/4 tsp fresh grated nutmeg an accent - you won't taste it but it's worth it
- 1/4 tsp Italian herbs or parsley (optional but pretty)
- Get all of your 'ducks in a row' ... or mise en place - as they should be! (this is the part where you prepare all of the filling ingredients & get them ready for "building" the quiche.
- Combine eggs, cream, salt, pepper plus a dash of nutmeg. Whip just to combine & set side to be used in a few minutes.
- Make sure the oven in at 425 degrees and if you need to shred the cheese, be sure to do that now too!
- Begin adding ingredients to the crust (or crusts if doing more than one).
- Continue adding veggies & meats in layers & then top with the cheese. I typically lightly toss them together with my fingers before pouring in
- Now, slowly pour the custard over the fillings and let it settle in as you pour. The cheese filling should be just covered & up to the top rim of the pie pan. Top by sprinkling the herbs on top
- Place the quiche in the oven on the middle rack. Set the timer for 15 minutes.
- When the timer goes off REDUCE the oven temperature to 325 & set timer for 45 minutes BUT you will want to check it half way through (my oven heats uneven so I always have to rotate them based on how the tops are browning). Check after 35-40 minutes & insert toothpick or thin knife. It should come out clean. If not clean check every 5 minutes.
- Remove from open & let stand about 10 minutes before slicing. Leftovers heat up well in the microwave. ENJOY!! NOTE: Extra quiche can be frozen for later date. When you bake those (from frozen), bake covered with foil UNTIL last 10 minutes; 350 for about an 45-60 (from frozen).
2 Comments Add yours
OK you teaser – Exactly what is Grandma’s pie crust recipe. If you’d have to kill me please don’t tell me, my death would upset my cat, and maybe my wife too.
I will certainly add Gramma’s pie crust recipe here in the near future — you are right, not fair! 🙂