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Authentic Quiche Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Quiche, a savory French pie, is prepared by filling a pastry crust with meat, cheese, vegetables, or seafood, and a custard made with eggs and cream or milk. Shortcrust pastry is typically used, but puff pastry can work as well. First, the dough is made with flour, butter, and cold water, and after rolling out, it is placed into a baking tin. Next, the pie crust is blind-baked, then filled with the custard and either bacon, spinach, or champignons, depending on the recipe, which usually have to be precooked. Finally, the assembled quiche is baked in the oven until golden and set. There are several versions of the dish, including the traditional quiche Lorraine, quiche Florentine, quiche au fromage, and quiche aux champignons. Plenty of other ingredients, such as tomatoes, kale, potatoes, leek, broccoli, asparagus, arugula, salmon, and chicken, also make for great quiche fillings. Quiche makes for a great brunch, lunch, or a light dinner. The dish ... Read more
Pair with
Cooking tips
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pastry
Quiche is usually made with shortcrust pastry, but puff pastry also works well. Puff pastry quiches are airy and light, while the shortcrust absorbs less liquid making the slices more compact and easier to handle. Besides preparing the pastry from scratch, you can opt to use a store-bought one. If making the pastry at home, shortcrust is a better option than puff pastry since it can be done in a matter ... Read more -
baking
The dish is usually baked in a shallow pie tin with straight but ridged sides. The majority of baking tins being used have a diameter of 20 to 25 cm (8 to 10 inches). Since the pastry tends to shrink during baking, place the rolled-out dough in the tin, leaving its sides a couple of centimeters (an inch) higher than the sides of the tin. Many sources advise blind-baking the pastry, which means to ... Read more -
filling
The majority of the filling ingredients need to be sautéed or cooked beforehand, except for a few fast-cooking things, such as asparagus or tomatoes. Make sure that the prepared ingredients are strained or dried before placing them onto the pastry because the excess liquid will make the quiche soggy. There are numerous options to choose from when deciding about the filling, such as turkey bacon and ... Read more
Recipe variations
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Authentic Quiche Lorraine with Store-Bought Pastry
Ready in 45minAdapted from the Tourism Lorraine website, the official tourist site of the Lorraine region, this recipe suggests preparing the quiche Lorraine with pre-made shortcrust pastry. As the bacon is already salty enough, no additional salt is added to the filling mixture.
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Quiche au Fromage
Ready in 1h 50minThe following recipe gives instructions on how to make a classic French quiche au fromage, both for the shortcrust pastry and the filling, which is just custard and cheese, that can be seasoned with nutmeg. You can experiment with the kinds of cheese you use, but take care that they are good melting cheeses. In case you decide to use a Swiss-type of cheese, you can season the quiche with a sprinkling of nutmeg.
Bacon and Spinach Puff Pastry Quiche
PREP 25min
COOK 40min
RESTING 30min
READY IN 1h 35min
This recipe uses puff pastry and is adapted from the Cinnamon, Spice & Everything nice website (www.cinnamonspiceandeverythingnice.com). While baking, cover the crust with some foil if it starts to brown excessively.
Ingredients
Bacon and Spinach Puff Pastry Quiche
1 puff pastry sheet, thawed
6 strips bacon
3 cups (135g) fresh baby spinach
4 oz (120g) cream cheese
4 large eggs
1 cup (240 ml) half and half (half whole milk, half heavy cream)
¼ cup (30g) diced red onion
1 cup (90g) shredded Swiss cheese
1 cup (90g) shredded sharp cheddar cheese
¼ cup (22g) grated Parmesan cheese
coarse salt and fresh black pepper
Preparation
1
Bacon and Spinach Puff Pastry Quiche
Step 1/7
Set the oven to 375°F/190°C.
Step 2/7
Roll the puff pastry out over a floured surface to approximately 11 inches (28cm). Next, place the pastry into a 9-inch (23cm) deep-dish baking tin, folding it under the rim. Use a fork to pierce holes in the pastry and bake for 10 minutes.
Step 3/7
Place aluminum foil on a baking tray, spray with some oil, and bake the bacon in a 375°F/190°C oven until crunchy, about 10 to 15 minutes. Let it drain over a paper towel. Crumble when cooled.
Step 4/7
Slice the spinach into thin ribbons. Then, melt the cream cheese in the microwave for 20 seconds, and mix it in a bowl together with the eggs and the spinach. Let the blend sit for up to 10 minutes.
Step 5/7
Next, beat the half and half into the egg mixture, then add the onions, cheeses, and the majority of the bacon, leaving a small amount for decorating. Season.
Step 6/7
Pour the mixture into the crust, scatter the remaining bacon over the top, and bake for approximately 40 minutes, until set.
Step 7/7
Serve after letting the quiche rest for 10 minutes.
Other Variations
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Authentic Quiche Lorraine with Store-Bought Pastry
Ready in 45minAdapted from the Tourism Lorraine website, the official tourist site of the Lorraine region, this recipe suggests preparing the quiche Lorraine with pre-made shortcrust pastry. As the bacon is already salty enough, no additional salt is added to the filling mixture.
-
Quiche au Fromage
Ready in 1h 50minThe following recipe gives instructions on how to make a classic French quiche au fromage, both for the shortcrust pastry and the filling, which is just custard and cheese, that can be seasoned with nutmeg. You can experiment with the kinds of cheese you use, but take care that they are good melting cheeses. In case you decide to use a Swiss-type of cheese, you can season the quiche with a sprinkling of nutmeg.
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