Quiche Lorraine is a popular treat
Homemade quiche recipes vary greatly from cook to cook. Although the recipes are different, the concept is the same: flaky pie crust, dense egg filling, and meats or vegetables. Quiches can be served for breakfast, brunch or a light lunch. They're a good source of protein and can be prepared in many different ways.
Crusts
The degree of difficulty in making quiche varies widely from recipe to recipe and generally revolves around the crust itself. Pie crusts for quiche can be homemade, or they can be store bought. Store-bought varieties include dry pie crust mix that must be prepared, refrigerated pie crusts, frozen pie shells and prepared fresh bakery crusts. Recipes for quiche crusts are not sweet. Savory herbs or seasonings can be added if desired.
Egg Fillings
Once the pie crust is prepared, the egg mixture is put together to create the fluffy texture of the pie. The egg fillings in quiches can also be made with a variety of ingredients. Although a traditional quiche calls for fresh cream (creme fraiche), whole milk and whole eggs, many variations exist. Healthier quiches may call for reduced egg yolks and skim milk, or egg whites or substitutes only. Simple "quick" quiches can utilize sour cream and milk mixed with eggs.
No matter what the ingredients, egg fillings for quiches must contain a high number of eggs and/or egg whites to keep the quiche dense and pielike. Eggs must be beaten thoroughly until a silky texture forms for the best results.
Meat, Cheese and Vegetable Fillings
Quiches can contain a variety of fillings and flavors. Once a crust is complete, it is sprinkled or filled with vegetables, meats and/or cheese before the egg mixture is poured on top for baking.
Quiche Lorraine contains bacon and Swiss cheese, while Mediterranean varieties include spinach mixed with feta cheese. Popular meats for quiches include bacon or ham, although other cooked meats can be used. Most varieties of cheeses work in quiches, and cheese can also be sprinkled on top of a prepared quiche if desired.
Adding vegetables to a quiche can be somewhat tricky, as the water content in them can affect the balance of the egg filling. Generally speaking, vegetables must be sauteed, grilled or baked first to reduce their moisture content. Once they are cooked and drained, they can be added to a recipe.
Baking a Quiche
Once the quiche is assembled, it is baked in a hot oven. Additional cheeses, herbs or other toppings can be sprinkled on top of the egg mixture once it begins to set. Baking times generally take more than 1 hour, as the eggs take a long time to cook through completely.
Although a quiche can be relatively simple to prepare, baking it correctly can be tricky. Foil must be placed around the crust to keep it from browning too much. Overcooking a quiche will result in a dry and tough texture, while undercooking it will create a gooey, oozing texture. A quiche that is perfectly cooked should cut cleanly with a fork yet still be tender inside.
Before being served, the quiche must have time to sit to ensure that the eggs are completely set.
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