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.
How to make quiche Lorraine
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
-
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.
