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A quiche is savoury egg custard with additions like bacon or cheese, baked in an open pastry shell. The quiche is a favorite and traditional brunch dish, as it is usually served at room temperature or chilled so the custard has time to firm up. It is also quite simple to make, and additions of variation ingredients enable you to create your own distinct recipes.
Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of the more typical piecrust. Eggs and cream were added to bacon and baked in the brioche shell. This mxiture makes 1 x 22cm quiche.
Variations include - Quiche Lorraine, Smoked Salmon and Dill Quiche, Chicken and Mushroom Quiche, Broccoli and Spinach Quiche, Pumpkin and Feta Quiche, Salmon and Oyster Quiche, Zucchini and Salami Quiche and Sunshine Quiche.
- 22cm Pie Crust or Pastry Case made from short crust pastry
- 1 qty Quiche Mixture
- 1 cup variation ingredient (see below)
- Preheat the oven for the pastry.
- Make the pastry according to the recipe.
- Blind bake in a hot oven 230°C set on base heat for approx 10 minutes. Allow to cool.
- Turn the oven down to 180°C and change the setting to bakers function.
- Meanwhile, make the quiche or frittata mixture.
- Pour the mixture over the cooked pastry and even out the ingredients with a fork.
- Combine the remainder of the tasty cheese and the parmesan cheese and sprinkle over the egg mixture.
- Bake at 180°C for approximately 35 minutes or until firm to touch, or a skewer inserted into the centre comes out clean.
Add all variations to the egg mixture before placing it in the pastry case. If the ingredients would orally be served cooked, cook and cool them before adding them to the egg mixture.
- Quiche Lorraine – 1 cup of chopped bacon, ½ cup of chopped mushrooms and ½ cup of chopped cooked spinach. In little oil, sauté the bacon and the mushrooms till soft, add the chopped spinach. Drain off excess liquid before adding to the egg mixture.
- Smoked Salmon and Dill Quiche – 1 cup chopped smoked salmon, ½ cup chopped fresh dill.
- Chicken and Mushroom Quiche – 1 cup chopped cooked chicken, 1 cup chopped mushrooms. Sauté the mushrooms in a little olive oil until soft, add the cooked chicken for the last minute of cooking to heat through, drain off any excess liquid before adding to the egg mixture.
- Broccoli and Spinach Quiche – 1 cup cooked chopped broccoli, 1 cup cooked chopped spinach. Cook the broccoli and spinach in the microwave for 2-3 minutes on high, drain before adding to the egg mixture.
- Pumpkin and Feta Quiche – 1 cup mashed cooked pumpkin or chopped baked pumpkin, ½ cup feta cheese, crumbled, 2 bacon rashers, cooked and chopped.
- Salmon and Oyster Quiche – 220g can salmon, drained and flaked, 105g can oysters, drained.
- Zucchini and Salami Quiche – ½ cup chopped zucchini, 2 Tbsp chopped salami.
- Sunshine Quiche – 6 shallots, chopped; 1 small red and one small green capsicum, finely diced; 2 rashers bacon, chopped; 30g can corn kernels, drained.
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