Share
Quiche is a dish that originated in the Alsace-Lorraine region of France. The word "quiche" comes from the German word "kuchen," meaning cake. Quiche was initially a dish made by bakers using leftover bread dough and eggs. The dish became popular in the 16th century when it was served to German royalty and later spread throughout France. Quiche has since become a staple in French cuisine and is enjoyed around the world.
There are many types of quiche, each with its unique ingredients and flavours. Quiche Lorraine is the most well-known type of quiche, which consists of a savoury custard filling made with eggs, cream, and bacon, all baked in a pastry crust. Another popular type is the Spinach and Feta quiche, which features a filling of spinach, feta cheese, and onions. Mushroom quiche is another delicious variation, which uses sautéed mushrooms in the filling. Additionally, seafood quiche, ham and cheese quiche, and vegetable quiche are also common types.
Over the years, quiche has evolved to include many variations, both savoury and sweet, and with a variety of crusts. Some people opt for a gluten-free crust or a crust made from alternative ingredients such as potatoes or quinoa. Sweet quiches may include fruits such as berries, peaches, or apples, and may have a custard filling similar to that of the savoury quiches. The possibilities for quiche are endless, making it a versatile dish that can be enjoyed any time of the day.
Video Credits: Omnivorous Adam/YouTube
Start with a good crust:
The crust is the foundation of your quiche, so it's important to get it right. Use a high-quality pie crust recipe to ensure it’s buttery and make sure it's chilled for at least 30 minutes before rolling it out.
Don't skimp on the eggs:
Eggs are the star of the show in a quiche, so don't be stingy. Use at least four eggs for a standard quiche, and more if you're making a larger one. Beat the eggs well and season them with salt and pepper before adding them to the filling.
Choose your filling wisely:
The beauty of quiche is that you can put almost anything in it. Classic fillings include spinach and feta, ham and cheese, and bacon and onion. However, you can also experiment with different vegetables, meats, and cheeses to create your own unique flavour combination.
Precook your vegetables:
Most vegetables – especially ones like mushrooms – give off quite a bit of water when cooked. To prevent excess moisture from making your crust soggy and ensure your filling cooks evenly, cook the vegetables before baking.
Blind baking:
Blind baking is a term that means pre-baking a crust without any filling. When your crust is laid out in the tray, weigh it down with baking beans or any type of bean and bake until golden. Without this step, the centre of your quiche will likely remain raw.
Bake it low and slow:
The key to a perfect quiche is to bake it low and slow. Preheat your oven to 185°C and bake the quiche for 35-45 minutes, until the centre is set and the top is golden brown. Let it cool for a few minutes before slicing and serving.
