A quiche is a baked, unsweetened custard pie, often made with savory fillings. Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish. The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen). Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s.
Ingredients[edit | edit source]
- 5 eggs
- 1 1/3 cup (320 mL) cream (approximately 30% fat)
- 1 teaspoon chopped fresh tarragon
- 1 dash ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 prepared frozen pie crust
- 3/4 cup (180 mL) freshly-grated Swiss cheese
Procedure[edit | edit source]
- Preheat oven to 375° Fahrenheit (190° Celsius)
- Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogeneous mixture
- In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full
- Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean"
- Remove the quiche from the oven and let it cool for at least 20 minutes before serving
Notes, tips, and variations[edit | edit source]
- Use nutmeg sparingly.
- Fresh tarragon will be better than dried tarragon.
- Placing a very hot pan in under the quiche will give it greater volume.
- Try making quiches with sautéed onions, sautéed broccoli, and shredded sharp cheddar cheese; feel free to experiment.
Warnings[edit | edit source]
- The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it.
- The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set.
- Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily.