Quiche Lorraine Recipe - Home Chef (2024)

FAQs

What's the difference between quiche and Quiche Lorraine? ›

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

History. According to Larousse Gastronomique, quiches (sometimes spelled kiches) originated in the eastern French region Lorraine. The name may derive from the German Kuchen, a term used for similar dishes.

Place quiche on baking sheet. Bake uncovered in hot oven until quiche reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

Quiche is traditionally served with a green salad and crusty French bread, but the sky is the limit when you start thinking of other options. Here are some ideas: A simple green salad such as arugula tossed with an olive oil and lemon vinaigrette.

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

Quiche Lorraine is a French classic. Bacon, Swiss cheese, and onions mingle in perfect harmony amidst eggs and cream.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk.

Can you overcook a quiche? ›

Over baked quiche may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish quiche; midway between center and edge of cups. If knife is clean when pulled out, the quiche is done.

On this kind of rich and fatty dish, you will need a rather light but fruity wine! A light red wine is traditionally drunk with this type of dish.

At one time, Quiche Lorraine was considered an 'unmanly' dish. Apparently, it was highly believed that quiche was a dish for women only. Today, you can find that contain meat and hearty veggies making it more acceptable for men to have this delicious dish.

To serve cold: This product is ready to eat. However, for best results we recommend that you re-heat it first and allow to cool for before serving.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata.

Quiche Lorraine is a French tart made with eggs, cream, pork, and sometimes cheese. The dish is native to Lorraine, a region in Northeastern France. It can be served warm or cold.

A crustless quiche is quite simply baked eggs and literally anything else you want to throw in. Like so many of our classic heroes, the easy egg bake of a crustless quiche goes by many names: egg bake, egg casserole, oven omelet.