Quiche is an intriguing dish that combines elements of pie, casserole, and a delicate soufflé. The French take great pride in their quiche—an open-faced tart made with salted shortcrust pastry, filled with a custard of eggs and cream.
Yet the Germans also have a strong claim to this savory pie’s origins. During the Middle Ages, Lorraine (where quiche was born) was under German control. Being frugal, Germans often used leftover scraps, including dough meant for bread.
They shaped dough into small baskets and stuffed them with whatever ingredients were on hand. The fillings were then topped with a mixture of eggs and milk and baked. The result was a hearty, rustic omelet-like pie.
Three Tasty Methods for Making Quiche
In those days, the dish was called “kyuchen” (the German word for “pie”) in Lorraine. When the region became part of France, kyuchen evolved into “quiche.” And the French—unsurprisingly—refined the recipe further.
Lorraine’s political fate was unstable, shifting between different rulers. But quiche remained constant, its recipe gradually improving over time.
Authentic Lorraine quiche is made with bacon. Today, countless variations exist—from the classic version with smoked brisket to ones with onions, herbs, vegetables, mushrooms, fish, and even berries! GoSeekNest shares three outstanding recipes for this versatile dish.
Classic quiche
Three Tasty Methods for Making Quiche
For the pastry: 1 cup flour, 75 g butter, a pinch of salt, 1/4 cup ice water. For the custard: 3 eggs, 1 cup cream (or substitute 3/4 cup milk + 0.5 cup sour cream), salt, ground black pepper, nutmeg. For the filling: a few slices of smoked bacon or ham, 1–2 onions, a handful of grated cheese.
Start with the dough: rub flour, salt, and chilled butter into crumbs with your fingers. Gradually add water. Knead until smooth. Form a ball, flatten slightly, wrap in plastic, and chill for 1 hour. Roll out, place in a tart pan, and blind-bake for 10–15 minutes. Cut onion into half-rings and dice the brisket; sauté both.
Whisk eggs with cream, salt, pepper, and nutmeg. Spread the brisket and onion over the partially baked crust, pour in the egg mixture, and top with grated cheese. Continue baking for 30 minutes. The filling should be set and golden but still slightly wobbly in the center.
Quiche with broccoli
Three Tasty Methods for Making Quiche
Ingredients: 200 g flour, 150 g butter, 150 g cream, 3 eggs, 150 g hard cheese, 200 g broccoli, salt.
Rub butter into flour, add 3 tbsp ice water, and knead into dough. Form a ball and refrigerate for 1 hour. Boil broccoli for 5 minutes, then separate into florets. Grate cheese coarsely. Beat eggs with cream, add salt, half the cheese, and stir. Press dough into a tart pan with raised edges. Sprinkle remaining cheese over the base. Arrange broccoli on top, pour in the egg mixture. Bake for 30 minutes.
Quiche with smoked salmon
For the pastry: 280 g flour, 140 g chilled butter (coarsely grated), 8 tbsp ice water. For the filling: 350 g potatoes (preferably new), a small bunch of dill, zest of 1 lime, 200 g smoked salmon, 2 eggs, 300 ml heavy cream.
Quickly combine dough ingredients, form a ball, wrap in plastic, and chill for 1 hour. Preheat oven to 190°C. Roll out dough, place in a rimmed dish, prick with a fork, and blind-bake for about 25 minutes.
Peel potatoes, slice, and parboil. Chop dill, cut salmon into thin strips. Mix beaten eggs with cream, dill, lime zest, salt, and pepper. Layer half the potatoes on the crust, alternating with salmon pieces. Pour over two-thirds of the egg mixture. Add remaining potatoes and salmon, then pour over the rest of the cream. Bake at 180°C for about 30 minutes.
Enjoy your meal!
Featured image on unsplash.com.
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