Quiche made from shortcrust pastry with a creamy egg based filling.
Quiche is essentially an open pie with a crust of pastry that is filled with a moist filling of eggs, cream and other various ingredients.
The most popular addition to this classic dish is chopped streaky bacon and more recently Swiss cheese, usually Gruyère.
Although the French have been credited with the origin of this tasty savoury dish, the quiche was actually born in Germany during Medieval times.
Quiche Lorraine, probably the most famous variation of the quiche contains only a few simple ingredients: bacon, and Gruyère cheese in addition to the creamy egg custard.
Nowadays, there are so many variations of the quiche that almost any ingredient can be added. Some of these ingredients may include sautéed mushrooms, ham, onions, peppers, courgettes, broccoli, tomatoes or even goat's cheese.
This popular dish may be served hot or cold, for lunch, a snack or even on a picnic.
Below are two recipes for quiche; the first a recipe for the traditional quiche Lorraine and the second is a recipe for a Mediterranean style vegetarian quiche. Both are made with shortcrust pastry.
- 9 oz pastry case made from shortcrust pastry and partially baked blind
- For the filling
- 8 oz (225 g) of chopped smoked streaky bacon
- 12 fl oz (340 ml) of whipping cream
- 4 fl oz (115 ml) of milk
- 3 oz (85 g) of grated Gruyère cheese
- 3 eggs
- 2 egg yolks
- salt and pepper
- Preheat the oven to 400°F/200°C.
- Fry the chopped bacon in a large frying pan, preferably non-stick, with a tiny amount of oil, until it is crispy and golden brown in colour. Drain on paper towels when cooked.
- Distribute the fried bacon and the Gruyère cheese evenly over the base of the pastry case.
- In a large bowl whisk the cream, milk, eggs, egg yolks and the salt and pepper until thoroughly blended together.
- Carefully pour the cream mixture over the bacon and cheese.
- Place the quiche into the preheated oven and bake for 35 - 40 minutes or until the filling is firm and golden brown on top.
- Remove from the oven and allow to cool. Serve warm or cold with a fresh salad.
Mediterranean Vegetable Quiche
- Shortcrust pastry to cover a 9 inch pastry case
- For the filling
- 8 oz (225 g) of ricotta cheese
- 1 oz (30 g) of Parmesan cheese
- 1 oz (30 g) of pitted black olives
- 5 fl oz (150 ml) of double cream
- 2 eggs
- 1 large red pepper, thinly sliced
- 1 sliced courgette
- 1 thinly sliced red onion
- 3 tbsp of olive oil
- 1 crushed clove of garlic
- 1 tbsp of freshly chopped thyme
- 2 tsp of dried oregano
- salt and pepper
- Line a 9 inch pastry case with the rolled out pastry and bake blind for 10 minutes in a preheated oven set at 400°F/200°C. Remove the dried pulses and bake for a further 10 minutes or until the pastry is dry and a golden brown colour. Turn the temperature of the oven down to 375°F/190°C.
- Heat the olive oil in a large frying pan. Add the onion, garlic, red pepper, courgette and herbs and fry gently for about 5 minutes. Drain the vegetables on kitchen paper to remove any excess oil.
- Spread the cooked vegetables evenly over the base of the pastry case and scatter the olives over the top.
- In a medium sized mixing bowl, whisk together the ricotta and Parmesan cheese, cream and the 2 eggs until all ingredients are completely blended together. Season well with salt and pepper.
- Pour the cheese mixture over the top of the vegetables.
- Bake in the oven for 25 minutes or until the filling has set and is firm to the touch.
- Remove from the oven and allow to cool before serving.