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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.
Quiche aux Champignons
PREP 50min
COOK 1h 10min
RESTING 2h
READY IN 4h
The following recipe is adapted from the Simply Recipes website (www.simplyrecipes.com). Make sure to sauté the mushrooms before baking to remove the excess liquid; otherwise, the quiche might turn out soggy. Include some shiitake mushrooms for a richer flavor.
Ingredients
Quiche aux Champignons
FOR THE PIE CRUST
160g (1 1/4 cups) all-purpose flour, plus extra for rolling
1/2 tsp salt
1/2 tsp sugar
8 tbsp (120g) chilled unsalted butter, cut into 1.25 cm (½-inch) cubes
3 to 4 tbsp ice water, very cold
FOR THE FILLING
2 tbsp extra virgin olive oil
1/3 cup (55g) shallots, thinly sliced
1 lb (450g) assorted mushrooms, quartered or sliced
Kosher salt
freshly ground pepper
½ cup (120 ml) milk
½ cup (120 ml) heavy cream
3 large eggs
a pinch of nutmeg
6 oz (180g) Gruyere cheese, grated (1 ½ cups)
Preparation
1
Quiche aux Champignons
Step 1/7
Thoroughly mix the flour, salt, and sugar in a food processor. Add half of the butter and pulse eight times, then put the other half of the butter in, and pulse six more times. Next, add 2 tablespoons of icy water and pulse a few times. Continue to add water, a tablespoon at a time, all the while pulsing until the dough comes together.
Step 2/7
The dough will be crumbly but should hold together when pinched. For an extra flaky crust, press the dough a few times into the working surface. Gently scoop the dough up into a disk, making sure not to over-knead it. After sprinkling the dough with some flour, cover it with some plastic wrap, and refrigerate for at least 60 minutes.
Step 3/7
Before rolling out the dough, take it out of the refrigerator and let it sit for about 10 to 15 minutes. Sprinkle some flour over a clean workspace and roll out the dough into a 12-inch (30 cm) circle, using a rolling pin. Place the dough into a 10 by 1 ½-inch (25 x 4 cm) tart pan and trim the edges. Put the crust into the freezer for 30 minutes.
Step 4/7
Preheat the oven to 350°F/180°C. Top the crust with some aluminum foil or baking paper and fill it with some dried beans or rice. Bake for 15 minutes, then, after the crust has cooled a little, remove the foil and the beans/rice. After piercing the bottom with a fork, bake for another 10 minutes, until slightly golden.
Step 5/7
In a big nonstick skillet, heat the oil over a medium-high flame and sauté the shallots just for a minute before adding the mushrooms. Season and cook for about 10 minutes, until the liquid evaporates.
Step 6/7
Beat the eggs, cream, and milk in a bowl, then season. Layer 1/2 of the cheese across the bottom of the crust, then evenly arrange the mushroom and shallot mix, and top with the rest of the cheese. Finish by pouring the egg custard over the cheese.
Step 7/7
Bake for 30-35 minutes at 350°F/180°C and let cool a bit before serving.
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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