I think Quiche is probably my favorite dish to make for brunch. Truthfully, Quiche is perfect for any meal. Pair it up with a salad and you have a great late night dinner. Quiches are very versatile and you can change up the ingredients depending on the season. In the Spring, carmelized leeks and asparagus can be added for a great Easter Quiche.
Quiche is a wonderful savory dish that is filled with flavor. It consists of a pastry crust filled with eggs, milk and/or cream, cheese, meat, seafood or vegetables. It can be served hot or cold. It comes from the French Cuisine, but is popular in other countries as well.
Quiche Lorraine was first mentioned in 1605 in Lorrain Patois. The first time is was mentioned in English was in the Indiana Evening Gazette in 1925.
There are many variations of quiche. Among the more common are:
- Quiche with Cheese
- Quiche Lorraine
- Quiche with Mushrooms and Swiss/Gruyere
- Quiche Onion
- Quiche Florentine with Spinach, Mushrooms and Leeks/Shallots
- Quiche Provençale with Tomatoes
- Quiche Broccoli and Cheese
- Quiche Southwestern (sausage, pepper jack cheese, tomatoes, red pepper, green chiles, scallions, cilantro and olives)
Below is a recipe for Quiche Florentine which has egg, cream, milk, mushrooms, spinach and leeks/shallots. A classic combination, but you can use a variety of fillings as pictured below. The key for the fillings is that each filling ingredient must be cooked and well seasoned.
For this quiche, I also used a combination of shredded Gruyere and Fontina. The cheese you choose should fit the Quiche, like using a pepper jack cheese for a Southwestern Quiche. For Quiche Lorraine, I would use all Gruyere to get the sharpness that it needs.
To get a perfect crust you must blind bake it, which basically means to partially bake or pre-bake. This keeps the crust from getting soggy. Place the dough in a quiche/tart pan. Make sure that the dough is hugging the bottom and the sides of the tart pan without any air pockets. The crust is then lined with parchment paper. Crinkle the parchment paper first so it will line the dough easily. Make sure the parchment paper is attached to the dough on the bottom and all around the sides. Prick the parchment paper with a fork or the tip of a knife all around the bottom.
Pie weights or dried beans should then be added (2/3’s full) and partially bake on 325 degree Fahrenheit oven for 15 to 25 minutes depending on the size of your quiche tart pan. You will know when it is done when you peel back the parchment paper and the crust is turning a light brown on the edges and the bottom is one color it is not moist. It is important that the dough not be wet or your quiche will end up with a soggy crust. As the bottom starts to set and dries, keep a close eye on it in the oven so it doesn’t burn.
You then lift the parchment paper with the pie weights or beans off of the crust and fill.
FEATURE PHOTO Note: The Quiche pan I used was 9″ x 2 1/2″ in height. I added cheese before pouring in the egg custard and then more cheese on top. When you add cheese on top, the top will get darker.
Quiche Florentine Crust
- 1 1/2 cups all purpose flour
- 1 cup + 1 Tablespoon cake flour
- 1/2 teaspoon salt
- 2 sticks European butter, 82% butterfat
- 1/2 cup ice cold water
- 1 Tablespoon white vinegar
- Step 1 Make sure all of your ingredients are very cold before start. You also need to work fast to avoid the butter melting.
- Step 2 In a food processor or a small stand mixer with a paddle attachment, add all of the flour and salt. Do a quick pulse or mix to combine.
- Step 3 Add the cold cubed butter and pulse or mix until the butter is incorporated into the flour, but you can still see small pieces of butter.
- Step 4 It should take less than 1 minute pulsing in a food processor. Several minutes on a slow speed in a stand mixer.
- Step 5 Mix the vinegar in with the ice water. Then pour slowly, but steady stream into the feed tube of the food processor while pulsing or while your mixer is on a slow. Once the dough start to come together, stop. You should be able to see small pieces of butter as shown in the photo.
- Step 6 Place the dough on a lightly floured surface and knead into a log or disc. Do not overwork. You should still be able to see small pieces of butter as shown in the photo.
- Step 7 Wrap in plastic wrap and rest overnight in the refrigerator. This dough can be frozen for up to 2 weeks.
- Step 8 Remove the dough from the refrigerator and shape into a disc if you have already not done so. Roll out to approximately 1/4 inch and wider than the width of your tart pan including the sides.
- Step 9 Transfer into the tart pan, making sure there are no air pockets on the bottom and the dough is hugging all sides.
- Step 10 Freeze the dough for 10 minutes.
- Step 11 Remove from the freezer.
- Step 12 Place a piece of crumbled parchment paper on top of the dough making sure the parchment paper is attached to the dough.
- Step 13 Prick all around the bottom with the tip of a paring knife.
- Step 14 Fill with ceramic pie weights or dried beans.
- Step 15 Place the tart pan on a quarter sheet pan and bake on 325 degrees Fahrenheit until the bottom of the crust no longer shows any moisture and is one color. The sides should be starting to turn a very light golden brown.
- 4 whole eggs + 1 egg yolk
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 1 teaspoon salt
- Pinch of pepper
Filling of choice:
Mushrooms, Leeks, Spinach
- Shredded Gruyere Cheese
- Shredded Fontina Cheese
- Step 1 Cook and season all of your fillings. Vegetables are best sauteed until golden brown. Season well with salt and pepper or other spices that would compliment your quiche. Refrigerate until time to use.
- Step 2 Preheat the oven to 325 degrees Fahrenheit.
- Step 3 While your Quiche crust/pan is still on the quarter sheet pan, place your fillings in the bottom of a cooled quiche crust. Layer as appropriate. Then add your shredded cheese. You can add up to 1/4 to 1/2 of the volume of the quiche.
- Step 4 Quiche Custard – Add the eggs and egg yolk into a medium bowl. Break up the yolks and whisk well. Add the cream, milk and salt and whisk until thoroughly combined into a smooth creamy consistency.
- Step 5 Slowly pour the egg custard leaving approximately 1/4″ to 1/2″ from the rim of the shell at the lowest point, making sure that nothing spills.
- Step 6 Bake the quiche at 325 degrees Fahrenheit until the center no longer wobbles. It is hard to give an exact baking time as your tart pan may be a different size. Different ovens also cook differently. For a 9 inch tart pan, start checking on it around 15 minutes and stay close.
- Step 7 Cool for 10-15 minutes to allow it to set and to allow the flavors to blend together before serving.
- Spinach: 1/2 bag fresh spinach, olive oil, butter, thinly sliced garlic, salt and pepper to taste
- Mushrooms: 1/2 lb mushrooms sliced thin, butter, salt and pepper to taste
- Leeks/Shallots: 2 large leeks, white and light green part only, sliced thin rings (rinsed and drained), 1 shallot, finely diced, butter, salt and pepper to taste
Shredded Gruyere Cheese
- Shredded Fontina Cheese
- Step 1 Saute each ingredient except the cheese. Mushrooms should be a golden brown.
- Step 2 Leeks/shallots will also take on color
- Step 3 Drain any juices, butter/oil, leaving only the vegetable.