When You Need an Epic Breakfast, Make a Quiche (2024)

FAQs

What is breakfast quiche made of? ›

Breakfast Quiche is a flavorful breakfast made with a creamy filling baked in a buttery, flaky pie crust. Bacon, spinach, garlic, sharp cheddar along with milk, cream, and eggs make for an incredibly flavorful filling! Serve this quiche up for a holiday brunch and prepare to watch it fly off plates.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

The History of Quiche

The word 'quiche' itself comes from the German word for cake, 'Kuchen. ' According to foodreference.com, the savory breakfast food was first concocted in the medieval German kingdom of Lotharingia, which stretched across France, Germany, Luxembourg, Belgium, and the Netherlands.

The foil weighs down the crust, which prevents it from bubbling up or blistering. This technique, known as blind-baking, creates a stronger crust that can better hold a moist filling, such as the egg mixture in quiche. Bake 8 minutes on a baking sheet. This helps keep the crust crispier when you add the filling.

In its homeland (the Alsace-Lorraine region of France), quiche Lorraine is served at lunch or dinner. Stateside, however, breakfast quiche recipes are a morning favorite. This quiche Lorraine recipe keeps it classic with bacon and Swiss cheese filling.

Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables.

Torta di riso and quiche use eggs primarily as binding agents, although the rice pie does expand slightly in the oven as it bakes. It usually collapses again once it cools. If you do use eggs in baking, you need to be careful to balance the fats and proteins in the eggs and the other ingredients.

It also may perform a bit differently than heavy cream will in the quiche recipe. Your best bet for making a quiche without heavy cream is to swap whole milk for heavy cream, use a combination of whole-fat and reduced-fat milk or a combination of heavy cream and reduced-fat milk.

Primarily made of eggs, quiche is a one-dish meal made of protein, calcium, essential vitamins, and minerals. Quiche can be a healthy dish when prepared with a few ingredient swaps.

quiche in American English

(kiʃ) noun. a pielike dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients, as vegetables, seafood, or ham. spinach quiche.

Do the French eat quiche for breakfast? ›

The French typically eat quiches for lunch and dinner or as appetizers, but I've found that Americans like to eat quiches for breakfast and brunch. It doesn't matter when you eat it, my Quiche Lorraine recipe will taste good any time of the day.

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

*Wondering what to use instead of baking beans? Dried beans or even dried pasta work just as well.

You can freeze quiche for up to 3 months with excellent results, and you have several options for doing it: You can assemble and freeze it before baking, you can bake and then freeze the quiche for reheating later or you can freeze the unbaked filling and crust separately.

The crust is usually topped with a pastry lid, but is sometimes left open. A bacon and egg pie differs from a quiche, most notably due to the absence of cheese and milk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced.

The traditional cooking methods used also set quiches, frittatas, and omelets apart. Quiches are typically baked in the oven; omelets are cooked-over stovetop heat and folded over (with the center most often left custardy and not quite set).

Egg Casserole

They are heartier than a quiche, leaning more towards a strata in texture. If you are dairy-free, you can use almond, cashew, coconut, hemp, rice, soy milk, or any other non-dairy milk you prefer.

Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.