Quiche Recipe – Quiche is a crisp pastry crust case with set creamy filling and considered as a classic dish of French cuisine. Besides, some people believed that quiche was originally from Germany in the medieval Kingdom of Lothringen until later France annexed it. The word “quiche” itself came from the German word “kutchen”, which means cake.
Thus, quiche usually cut into slices and eaten like a cake—it’s also loaded with protein and high in calories. Initially, a quiche recipe contained a custard-like mixture of eggs, bacon or meat, and milk. Later on, people started to add some variation of cheese and called it quiche lorraine.
Quiche gained massive popularity in France over a long period of time and grew in esteem in the United States during the ’80s and ’90s. Later on, it has got attention from the entire world and now it has become one of anyone’s favorite meals. Also, quiche has always been popular among party foods because it’s rich in flavor and perfect for sharing.
At the party, people usually make smaller sizes of quiche as finger food so it’s more suitable to share. Nowadays, people are getting more creative to develop their own quiche recipe based on their taste and health preferences. So now, there are a lot of different ways to make any types of quiche for any events.
Therefore, anyone— either vegetarians or meat lovers—can enjoy quiche. Actually, quiche is also suitable as the main dish for brunch or supper, or even just make it as a “snack”. As one of the simplest dish that anyone can make, quiche is quite easy to put together and to cook well. A basic quiche recipe is simple to follow and making it perfect for even an amateur in cooking to try. And here’s a recipe for the classic quiche lorraine for you to try at home.
- 115 gr (4oz) shortcrust pastry
- 115 gr (4oz) streaky bacon or meat
- 1 tbs cooking oil
- ¼ cup chopped green onions
- 1 tbs cooking oil
- 85 gr (3oz) Swiss grated cheese
- ¼ pint (150 ml) milk
- 2 eggs
- 1/3 tsp salt
- 1/3 tsp ground pepper
- Preheat oven to 375°F (190°C) for about 10 minutes.
- To make the pie crust, spray a 7-inch (18 cm) flan dish tin or pie plate with cooking spray or coat it with oil.
- Line the pie plate with shortcrust pastry; fold the edges under, and crimp.
- Prick the bottom and the crust side lightly with a fork. Then bake for about 8-10 minutes or until the pastry is lightly browned.
- For the filling, cut bacon or meat into ¼-inch pieces, and fry bacon or meat lightly in a large skillet about 5-7 minutes over medium heat, then cool it down.
- Place half the cheese in the pastry and cover it with bacon or meat and green onions.
- Whisk the eggs and the milk together well, then season it with salt and pepper. Then, carefully pour eggs mixture over the cheese and bacon or meat in pie shell.
- Bake for about 35-40 minutes until it sets and turns golden browned.
- Remove it from the oven, and let it cool down a bit (approximately 15 minutes). To make sure it has cooked well, you can shake it back and forth. If quiche stays still and looks completely set, then your quiche is done.
- The Quiche Lorraine is ready to serve.
- For vegetarian-friendly, you can replace the crust with almond flour, white wheat flour, or oat flour. And for milk, you can use almond milk instead. Also, use vegetables (small broccoli, onions, tomatoes, small chopped asparagus, or kale) or drained tofu instead of bacon and cheese.
- If you make it for a party, it’d be suitable if you still follow the pie crust recipe. Then, cut it using a small round cookie cutter. Thus, place them into each place on a cupcake tray. Next, you can just follow the rest of instructions.
- You can use melted butter instead of oil to coat the pie plate for a more savory flavor.