Although French cuisine has a reputation for being complicated, the best quiche recipes are actually quite simple and practical. Made with eggs and pie crust, quiches are endlessly adaptable and suitable for any time of day, from breakfast and brunch to lunch and dinner (and even dinner). snack time!). As long as you understand a few quiche-making basics, like which vegetables should and shouldn’t be included, and the best ratio of eggs and milk or cream for an ideal texture, flaky, rich baked quiche in protein is definitely within reach. reach.
Besides being easy to make and so versatile, quiche recipes are also meal prep superheroes. A single complete quiche is enough to feed several people for days, and they freeze and reheat particularly well, so you can always pack up what you won’t be able to eat right away for much later.
To learn the basics, start by doing the classics. Quiche Lorraine, for example, is perhaps the most iconic version of this dish and you only need four ingredients (bacon, eggs, cream and onion) to make this classic quiche. Traditional versions of the recipe may require you to make your own pie crust from scratch, but you can minimize your workload and achieve equally delicious results by using your favorite fresh or pie crust option instead. frozen. From there, all you have to do is sauté some bacon and onions, stir them into your egg mixture, pour it all into a pie pan, put it in the oven and put your feet up while it cooks to perfection.
Once you’ve made a quiche like this, the sky’s the limit. Use the tips below to understand all the do’s and don’ts of how to make a quiche, as well as exactly how it’s different from other baked egg dishes and the secret to doing it right. Everytime.
What is the difference between a quiche, a custard and a frittata?
Although all three dishes use eggs as a binder, each has a few key differences, Gill Boyd, chef-instructor in culinary arts at the Institute of Culinary Education, tells SELF. He explains that custards are typically much sweeter than quiches, usually served for dessert — think flan or vanilla pudding — and can be made with or without a crust depending on your needs.
On the other hand, frittatas and quiches have much more in common. Both are savory (often including cheeses, whether cheddar, Swiss, or any other savory type) and baked, but the former rarely features a crust or paste of any kind.
What is the best type of quiche crust?
Boyd explains that the best quiche crust also happens to be the simplest option – a savory pie crust made with nothing but flour, butter, salt and water. « [This] the dough holds its shape while baking, has flakes and retains a buffer of the cream-egg mixture,” he says. « If cooked well, it doesn’t get soggy. »
While this option provides the most reliable results, according to Boyd, it’s certainly not the only one that will work. Puff pastry (like the kind you would use for easy pie crust) also makes a great base for the quiche, although you may need to pre-bake it for 10 or 15 minutes before adding the filling to avoid melting. tempera. Alternatively, many recipes offer great non-traditional alternatives that taste great and get the job done, including gluten-free and dairy-free options, and even crusts made with totally unexpected ingredients like thinly sliced sweet potato. .
What are the best vegetables to put in a quiche?
For the egg quiche filling, « you can use any type of vegetable, but those with less moisture are better because excess moisture will interfere with the desired final texture, » says Boyd. For example, vegetables that have a naturally high water content, such as tomatoes or mushrooms, may prevent your quiche from firming up properly if added raw. If in doubt, he suggests cooking the vegetables in a skillet before combining them with your egg mixture to remove as much moisture as possible.
How long should I bake a quiche?
Typically, Boyd says a quiche baked in a 9-inch pie pan won’t need more than 30-40 minutes in a 375-degree oven, but it might take a little longer if you don’t. did not pre-cook your vegetables. You’ll know it’s ready when it’s firm around the edges and jiggles slightly in the center when moved. If you notice the quiche starting to brown or burn before it’s done, cover it with foil and continue baking until done.
What is the secret of a good quiche?
Ultimately, it’s all about texture: The secret to making a great quiche depends on the ratio of eggs to milk or heavy cream used to make your base, Boyd says. Too much milk or cream will result in a quiche that never firm up completely, and too many eggs will result in a quiche that is too firm. In general, stick to 1 ½ cups of milk or cream for every three large eggs, and you’ll be good to go.
Put your newfound knowledge to good use with the help of these 17 easy quiche recipes. From classic options like cheddar broccoli and spinach quiche recipes, to options made with plant-based and gluten-free alternatives, it won’t be hard to find your next breakfast, lunch or dinner on this list.
