Quiche lorraine
pies Recipe

Quiche lorraine | How to make a quiche

I tried this recipe from Joy stewert’s blog as it was published in our monthly food e-magzine , it was so flavorful. Its a traditional French recipe but one can be very creative and versatile with the variety of fillings. For a healthier version I used whole whear flour instead of refined flour and the crust was very crispy flaky and soft. The name ‘quiche’ is also from German origin word ‘Kuchen’ which means cake. But it is actually an open pie filled with a savory custard made of eggs ,bacon and lardon(Pork fat). Later on lard was replaced by cheese.

Why are ‘quiches lorraine’ so named?

Lorraine’s name stems from the medieval kingdom of Lotharingia, which in turn was named for either Emperor Lothair I or King Lothair II. The quiche is supposed to have originated in this kingdom and hence called quiche Lorraine.

Do I really need a tart pan to make a tart, or can I use a pie pan?

You can prepare in a pie pan or tart pan but when working with flaky crust like with whole wheat flour or gluten free crust easier to work with a tart pan.

Is a quiche a type of pie?

Quiche is a type of open pie filled with savory cream custard filling made of eggs ,cream and cheese.

Which fat makes the best pie crust for quiche?

Butter is the best fat to be used for quiche crust. It forms a soft flaky crispy quiche crust.

Quiche Recipe

Ingredients

Crust

  • 1 cup of whole wheat flour
  • 6 tbsp of butter
  • 3 to 4 tbsp of ice water
  • Salt to taste

Filling

  • 1/2 cup bacon chopped
  • 1 cup cream
  • 1/2 cup onion chopped
  • 4 eggs
  • 1 cup cheddar
  • 1/2 cup mozarella
  • 1 cup spinach chopped
  • 1/4 tsp nutmeg grated
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp chili flakes(optional)

Preparation

Crust

  • Add the flour and butter in the mixer grinder and pulse
  • Add ice cold water
  • Spread over the kitchen table surface
  • Add some loose flour and bring together
  • Roll it and slowly transfer to a greased tart dish

Blind baking

  • Add some dry beans on a baking paper ,keep over the crust
  • Bake in a preheated oven for 30 minutes at 200 degrees.

Making custard

  • In a pan add 1 tbsp of butter and fry onions till golden
  • Then fry spinach
  • Add this spinach to cold cream and cheese and mix
  • Beat 4 eggs and add to this mixture
  • in the prebaked crust line with bakon
  • add the custard from top
  • Sprinkle grated nutmeg

Baking

  • Bake for 30 minutes at 200 degrees.
  • For 10 minutes bake at 170 degrees.

 

Print
Quiche lorraine

How to make quiche Lorraine

It is an open pie filled with a savory creamy custard filled with spinach and bacon
Course Appetizer, Breakfast, Main Course
Cuisine American, French
Keyword breakfast, delicious, food porn, french food, open pie, pielovers, quiche, whole wheat crust
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4 person
Author indrani

Ingredients

Ingredients

Crust

  • 1 cup of whole wheat flour
  • 6 tbsp of butter
  • 3 to 4 tbsp of ice water
  • Salt to taste

Filling

  • 1/2 cup bacon chopped
  • 1 cup cream
  • 1/2 cup onion chopped
  • 4 eggs
  • 1 cup cheddar
  • 1/2 cup mozarella
  • 1 cup spinach chopped
  • 1/4 tsp nutmeg grated
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp chili flakes optional

Instructions

Preparation

Crust

  1. Add the flour and butter in the mixer grinder and pulse
  2. Add ice cold water
  3. Spread over the kitchen table surface
  4. Add some loose flour and bring together
  5. Roll it and slowly transfer to a greased tart dish
  6. Blind baking
  7. Add some dry beans on a baking paper ,keep over the crust
  8. Bake in a preheated oven for 30 minutes at 200 degrees.

Making custard

  1. In a pan add 1 tbsp of butter and fry onions till golden
  2. Then fry spinach
  3. Add this spinach to cold cream and cheese and mix
  4. Beat 4 eggs and add to this mixture
  5. in the prebaked crust line with bakon
  6. add the custard from top
  7. Sprinkle grated nutmeg

Baking

  1. Bake for 30 minutes at 200 degrees.
  2. For 10 minutes bake at 170 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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