Cookbook:Quiche
| Quiche | |
|---|---|
 | |
| Category | French recipes |
| Servings | 6 |
| Time | 75 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France
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 ⅓ cup (320 ml) cream (approximately 30% fat)
- 1 teaspoon chopped fresh tarragon
- 1 dash ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 prepared frozen pie crust
- ¾ cup (180 ml) freshly-grated Swiss cheese
Procedure
[edit | edit source]- Preheat oven to 375°F (190°C).
- 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.