Quiche lorraine with carrot and parsley salad | Eggs recipes | Jamie magazine recipe (2024)

FAQs

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Origins: A Slice of History

The Quiche Lorraine traces its roots back to the picturesque region of Lorraine in northeastern France. Historians believe that the dish has humble beginnings, originating as a simple and hearty meal prepared by farmers.

Gruyère: This cheese lends a rich, nutty flavor that is essential to quiche Lorraine. Use an authentic Swiss-made Gruyère with the AOP seal for the best flavor and quality, and be sure it's finely shredded so that it melts easily.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives. The original quiche Lorraine may not include cheese, but I won't tell anyone if you decide to add one cup of shredded Gruyere to the mix.

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Quiche is traditionally served with a green salad and crusty French bread, but the sky is the limit when you start thinking of other options. Here are some ideas: A simple green salad such as arugula tossed with an olive oil and lemon vinaigrette.

For instance, although the dish is known as a French dish, some records indicate it could have origins in Germany during the Middle Ages. During the Second World War, Quiche Lorraine became popular in England. The dish was easily made because the primary ingredients were easy to come by.

However, while there is no denying a quiche, or a squiche, can be gobbled down at any time of day as a snack, if you want to serve it as a main meal or dress it up a little, then it's absolutely delicious warmed through and accompanied by a favourite side dish.

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Key Takeaways. Milk can work as a substitute for heavy cream in some cooking applications, but often requires flour, cornstarch, or butter to help thicken and enrich the dish. Whole milk or half-and-half make the best replacements. Do not use low-fat or skim milk as substitutes in recipes calling for heavy cream.

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

The French are known for using cream, whole milk, and butter when cooking, and making a traditional French quiche is definitely not the right time to deviate and opt for margarine or skim milk. By choosing whole milk over one with a lower fat content, the baked quiche will have a light texture, per The Kitchn.