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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 Florentine
PREP 20min
COOK 1h 15min
READY IN 1h 35min
This recipe for quiche with spinach and cheese is adapted from the Once upon a Chef website (www.onceuponachef.com). Be careful to press all the water out from the spinach, since any remaining liquid will make the dish soggy.
Ingredients
Quiche Florentine
1 9-inch (23cm) deep dish frozen pie crust
1 tbsp butter
½ cup (80g) shallots, thinly sliced
4 large eggs
1 ¼ cups (300 ml) heavy cream
a pinch ground nutmeg
3/4 tsp salt
1/8 tsp cayenne pepper
1 cup (4 oz) (120g) finely shredded Gruyère, packed
1 10-oz (300g) package frozen chopped spinach, defrosted and wrung free of water
Preparation
1
Quiche Florentine
Step 1/6
To begin with, place the rack in the middle position and preheat the oven to 400°F/200°C.
Step 2/6
After removing the pre-made pie crust from the freezer, thaw it for about 10 minutes, then pierce the crust all over using a fork. Bake the crust for 10 to 15 minutes, until slightly golden. Pierce any bubbles forming during baking.
Step 3/6
Cook the shallots in butter over a medium-low flame for approximately 8 minutes until silky and see-through. Leave to cool.
Step 4/6
Beat the eggs and the heavy cream with the seasonings to make the custard.
Step 5/6
Start assembling by coating the blind-baked pastry with the prepared ingredients. Begin with the shallots, add the cheese, and spread the dried spinach uniformly across the pastry. Finally, top with the seasoned egg blend.
Step 6/6
Bake for a little under an hour (50-55 mins) at 325°F/160°C and serve.
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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