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Quiche is a savory, open-faced pastry filled with a custard of eggs, cream, cheese, and various fillings such as vegetables, meats, or seafood.
Quiche is a French dish that has become popular internationally. It consists of a pastry crust that is filled with a rich custard mixture made primarily from eggs and cream. The custard can be seasoned and combined with a variety of ingredients, allowing for endless variations. The most classic version is Quiche Lorraine, which traditionally includes bacon or lardons and Gruyère cheese, though modern adaptations may incorporate other meats, vegetables, or herbs.
Common Ingredients
Pastry crust: Shortcrust pastry is most typical, but puff pastry can also be used. Eggs and cream: These form the custard base. A mixture of milk and cream is common for a lighter texture. Cheese: Gruyère, Swiss, cheddar, or other melting cheeses are popular. Fillings: Typical ingredients include bacon, ham, spinach, mushrooms, onions, tomatoes, asparagus, or seafood. Fresh herbs like chives, parsley, or thyme enhance flavor.
Preparation: Prepare the pastry: Blind-bake the crust to prevent sogginess. Make the custard: Whisk eggs, cream, and seasonings together. Add fillings: Place cooked or raw fillings into the baked crust carefully. Pour custard: Slowly pour the custard over the fillings. Bake: Quiche is baked at a moderate temperature until the custard sets and the top is lightly golden. After baking, it should be allowed to cool slightly before slicing. Serving Suggestions Quiche can be served warm, lukewarm, or at room temperature, making it suitable for breakfast, brunch, lunch, or light dinner. It pairs well with a fresh salad, roasted vegetables, or fruit. Quiche can also be made in mini portions for appetizers or buffet-style meals.
Variations:
Quiche Lorraine: Bacon, cheese, and sometimes onions.
Vegetarian Quiche: Spinach, mushrooms, broccoli, bell peppers, or zucchini with cheese and herbs.
Seafood Quiche: Salmon, crab, or shrimp combined with complementary cheeses and vegetables.
Crustless Quiche (Frittata): For a lower-carb option, some versions omit the pastry, yielding a firmer egg-based dish.
Quiche is celebrated for its versatility, making it easy to adapt to local tastes, dietary preferences, and seasonal ingredients. Its creamy texture, savory fillings, and elegant presentation make it a staple in both home cooking and professional cuisine.
Quiche is a French dish that has become popular internationally. It consists of a pastry crust that is filled with a rich custard mixture made primarily from eggs and cream. The custard can be seasoned and combined with a variety of ingredients, allowing for endless variations. The most classic version is Quiche Lorraine, which traditionally includes bacon or lardons and Gruyère cheese, though modern adaptations may incorporate other meats, vegetables, or herbs.
Common Ingredients
Pastry crust: Shortcrust pastry is most typical, but puff pastry can also be used. Eggs and cream: These form the custard base. A mixture of milk and cream is common for a lighter texture. Cheese: Gruyère, Swiss, cheddar, or other melting cheeses are popular. Fillings: Typical ingredients include bacon, ham, spinach, mushrooms, onions, tomatoes, asparagus, or seafood. Fresh herbs like chives, parsley, or thyme enhance flavor.
Preparation: Prepare the pastry: Blind-bake the crust to prevent sogginess. Make the custard: Whisk eggs, cream, and seasonings together. Add fillings: Place cooked or raw fillings into the baked crust carefully. Pour custard: Slowly pour the custard over the fillings. Bake: Quiche is baked at a moderate temperature until the custard sets and the top is lightly golden. After baking, it should be allowed to cool slightly before slicing. Serving Suggestions Quiche can be served warm, lukewarm, or at room temperature, making it suitable for breakfast, brunch, lunch, or light dinner. It pairs well with a fresh salad, roasted vegetables, or fruit. Quiche can also be made in mini portions for appetizers or buffet-style meals.
Variations:
Quiche Lorraine: Bacon, cheese, and sometimes onions.
Vegetarian Quiche: Spinach, mushrooms, broccoli, bell peppers, or zucchini with cheese and herbs.
Seafood Quiche: Salmon, crab, or shrimp combined with complementary cheeses and vegetables.
Crustless Quiche (Frittata): For a lower-carb option, some versions omit the pastry, yielding a firmer egg-based dish.
Quiche is celebrated for its versatility, making it easy to adapt to local tastes, dietary preferences, and seasonal ingredients. Its creamy texture, savory fillings, and elegant presentation make it a staple in both home cooking and professional cuisine.
Asparagus quiche with hash-brown crust 
Serves: 10
Preparation time:40 minutes
Cooking time:30 minutes
2 tablespoons butter, softened, plus more for pan
4 medium russet potatoes (about 2 pounds), peeled
1 egg
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half or light cream
1 tablespoon Dijon mustard
Pinch of grated nutmeg
6 ounces Fontina cheese or Emmenthal cheese, grated (about 1 1/2 cups)
1/2 bunch asparagus (about 1/2 pound), ends trimmed
Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid; Transfer potatoes to a bowl and add butter, 1 egg, salt, and 1/4 teaspoon pepper.Pat into bottom and up sides of prepared pan. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl and set aside.
Sprinkle Fontina or Emmenthal cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges.
Bacon cheese and tomato quiche
Serves: 4
Preparation time:15 minutes
Cooking time:45 minutes
For the pastry
200g plain flour, plus extra for dusting
Pinch of salt
100g butter, plus extra for greasing
For the filling
200g smoked bacon, chopped
250g cheddar or Gruyere cheese, grated
3 medium tomatoes, sliced
5 eggs, beaten
100ml milk
200ml double cream
Salt and pepper
2 sprigs of fresh thyme, stalks discarded
To make the pastry, sift the flour and salt into a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water (about 2 tbsp) to form a firm dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a well-buttered, deep-sided 22cm flan dish. Don’t cut off the excess pastry yet. Chill again for 30 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Line the bottom of the pastry case with baking parchment or foil, then fill with baking beans. (See our how-to video below.) Place on a baking tray and bake blind (see video below) for 15-20 minutes. Remove the baking beans and parchment or foil, and return to the oven to bake for a further 5 minutes.
Using a sharp knife trim the excess pastry so that you have neat edges. Set aside.
Reduce the oven temperature to 180°C/350°F/Gas Mark 4.
Fry the bacon pieces until crisp, then drain on kitchen paper. Sprinkle the cheese over the pastry base. Arrange the sliced tomatoes on the cheese and scatter the bacon on top.
Combine the eggs, milk, and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme leaves over the surface. Bake for 40-45 minutes until the filling is just set. Remove from the oven and allow to cool before serving.
Smoked salmon quiche
Serves: 8
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
Quiche Crust
1 homemade quiche crust (shortcrust pastry)
2 sheets frozen shortcrust pastry
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
1 ready made pie shell (23cm / 9", fridge or frozen)
Quiche Filling:
15g / 1 tbsp butter , unsalted
1 leek , white part only halved and finely sliced (Note 2)
2 garlic cloves , minced
8 - 10 asparagus spears
5 eggs (~55 - 60g / 2oz each)
1 1/2 cups (375ml) cream , full fat (Note 3)
1/4 tsp salt + pinch pepper
2 tbsp fresh dill , roughly chopped (Note 4)
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces (Note 5)
3/4 cup (75g) gruyere cheese , grated (Note 6)
Decorations (optional)
Dill sprigs and extra smoked salmon
Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
Preheat oven to 180C/350F (160C/320F fan forced).
Place cooked quiche crust on a tray.
Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
Stir in asparagus stems (don't cook), then remove from stove.
Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Top with cheese, pour over egg mixture.
Top with remaining salmon and asparagus tips.
Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Rest for 10 minutes before carefully removing from tin and slicing.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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