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Not sure what Quiche is? Find out some basic info below.
The Basic Quiche Recipe
Basic Quiche recipe
The Basic Quiche recipe is a foolproof recipe that makes a delicious, filling brunch dish. It's made with eggs, cream, and milk and is baked in a pie crust. You can add a variety of different fillings to this recipe to make it your own. It can be served at any meal, but is particularly good for brunch, where it's served warm.
To make this basic quiche, you should start by preparing the ingredients. First, prepare the crust. If you're using store-bought piecrust, you can bake it up to a day ahead. You'll need a pie plate with a 9-inch diameter. Heat 1 tablespoon of oil in a skillet over medium heat. Add onions and parsley, and cook for 5 to 7 minutes. While the onions are cooking, beat the eggs with 1/4 teaspoon of salt and nutmeg. Once the eggs are well-beaten, add the filling.
Pre-baking the crust is a smart move, since it will ensure that it's cooked through without going soggy. It will also cut down on baking time and make the dish healthier. Use pastry flour, if available, but AP flour can also be used. You can also use frozen greens instead of fresh. Once the crust is baked, you can cover it and refrigerate it up to 3 days before serving.
The basic quiche recipe can be modified by adding any of your favorite ingredients. You can use it as a base recipe for other baked egg creations. With fluffy eggs and melty cheese, it can be a delicious treat. To jazz it up, you can add diced ham or caramelized onions to the filling.
Unexpected ingredients for quiche
Quiche is a baked treat that's delicious for breakfast, brunch, lunch, dinner, or snacking. Typically, quiche is baked in a pie crust. A quiche also makes your house smell great. It can be made with any type of filling, and it's very easy to make.
Quiche originated in the northeastern French region of Lorraine. It was heavily influenced by its German neighbors, and the word "quiche" is a derivative of the German word kuchen. This dish is a classic French dish, with a pastry crust, and can be made with a variety of fillings.
You can elevate your quiche by adding fresh herbs to the mixture. These can be added during the cooking process or sprinkled on the top of the quiche once it's done. The easiest type of quiche is made with eggs, cheese, and chives. It requires little to no chopping and the vegetables won't be overcooked. And since the filling can be made in less than 10 minutes, you won't have to worry about the vegetables being overcooked or becoming mushy.
Another popular ingredient is caramelized onion. These are cooked in butter or oil over a low heat and become rich and sweet. This gives them a wonderful depth of flavor to any dish. In a quiche, they will make the spinach filling taste delicious. In addition, they're a great way to use up leftover ham.
Spinach quiche is a delicious recipe that features spinach, fat-free feta cheese, and a sweet potato crust. The recipe also uses two whole eggs instead of just the whites for a lighter, lower-fat alternative. The result is a quiche with a great balance of sweet and salty flavors.
Origin of quiche
The origin of quiche dates back to the 1500s, when it was originally a dish of the German kingdom of Lothringen. The name quiche actually comes from the German word kuchen, which means "cake". This open-pie dish had become popular in the region and was a favorite of Duke Charles III of Lorraine.
While many scholars believe that quiche originated in Lorraine, other scholars have argued that the word derives from Proto-Germanic*koko (pie), and Proto-Indo-European*gog (pie). It first appeared in French in 1605 and was named for Lorraine, where it was made in a hospital. In addition, it had been known as tarte, fouace, and eschaudez, as the name suggests. Claude Gellee is credited with creating the puff pastry in quiche Lorraine, as the French called it "kuche". Although puff pastry dough is still used in quiche, many modern recipes now use shortcrust pastry dough instead.
The French and Germans are also thought to have been the first to use pastry shells for quiches. The pastry shells are made from a mixture of flour, shortening, and cold water. The French are also credited with developing the version known as the Quiche Lorraine, which originally contained only bacon but was later enriched with cheese. Today, quiche Lorraine is made with Gruyere cheese and is often served with broccoli and onions.
The name quiche originated in the medieval kingdom of Lothringen, a region under German rule. The word quiche is derived from the German word 'kuchen', which means cake. The original quiche Lorraine consisted of an open pie, and the filling consisted of smoked bacon and cream custard. Later, onions were added, and cheese was added. The original bottom crust was made with bread dough.
Ingredients in quiche
When making a quiche, the proportion of the ingredients is crucial. For example, if you want a one-egg quiche, you should put one egg to one cup of milk or cream. And if you want a four-egg quiche, you should use four eggs to two cups of cream or milk.
To make the custard smooth, you can use heavy cream. This cream contains the highest fat content and will make the custard the thickest. Sometimes, the recipe will call for a combination of both types of cream. Other ingredients can include breakfast meats. Savory ingredients such as bacon and sausage add a rich savory flavor and add a satisfying texture.
Quiche is a popular French dish that can be made with many ingredients. The basic ingredients are eggs, cream, and cheese. However, you can also include other ingredients like seafood or vegetables, or shredded cheese. This makes it a versatile dish that can be made ahead of time. It can be a delicious dish to serve at a brunch or lunch.
Before baking a quiche, prepare the crust. If using a pre-baked pie crust, you should let it cool before filling it. Once the crust is completely cooled, add the rest of the ingredients. Once all of the ingredients are mixed, add the eggs, cream, and seasonings. Bake the quiche in a preheated oven at 375 degrees F for about forty minutes.
After making the custard, prepare the other ingredients. The sausage should be browned and you should sprinkle the green onions and a little cheese on top. Then, add the remaining filling ingredients, the cheese, and the meat. Then, pour the entire mixture into the prepared pie crust. Place the pie pan in the oven and bake for about forty to fifty minutes. Once it has cooled, you can serve it warm or at room temperature.
Method of baking quiche
The basic method of baking a quiche involves making a custard with three large eggs and one and a half cups of half-and-half. You will also need kosher salt and pepper. After the custard is made, add the meats and vegetables and half of the cheese. Stir to combine. Place the prepared quiche in the oven for 40 to 50 minutes. It should be firm, but slightly wobbly in the center. The edges can be covered with foil.
Once baked, allow the quiche to rest for at least 20 minutes. This is necessary because the residual heat will finish cooking the quiche in the middle. If you cut it too soon after baking, you risk getting undercooked eggs. Leaving the quiche to cool will also help the custard set more completely. Some chefs advise that you bake a quiche the day before you plan to serve it so that it has time to cool completely.
To test if your quiche is done, insert a knife about an inch from the center. If it is baked in a cup, you can insert a knife about midway. The knife should come out clean. If it does not, then you should bake it for longer. This is especially important if you have a cheese-based filling.
Depending on the type of quiche you're making, you can add different kinds of cheese. For example, you could use a blend of mozzarella and cheddar cheeses. To make the crust, you can use a ready-made pie crust or make it from scratch with all-purpose flour, unsalted butter, a large egg, and sea salt.