Difference between revisions of "Quiche"
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{{recipesummary|French recipes|6|75 minutes|2|Image=[[Image:Quiche Lorraine.jpg|300px]]}} | {{recipesummary|French recipes|6|75 minutes|2|Image=[[Image:Quiche Lorraine.jpg|300px]]}} | ||
| − | + | | [[Cuisine of France|Cuisine of France]] | |
| − | A '''quiche''' is a [[ | + | A '''quiche''' is a [[Baking|baked]], [[Sweeteners|unsweetened]] [[Custard|custard]] [[Dessert#Pies, Tarts|pie]], often made with savory fillings. Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish. The French (and now English) word ''quiche'' comes from a dialectal form (''Küchle'') of the German word for [[Dessert#Cakes, cupcakes|cake]] (''Kuchen''). Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s. |
==Ingredients== | ==Ingredients== | ||
| − | *5 chicken [[ | + | *5 chicken [[Egg|egg]]s |
| − | *1 1/3 [[ | + | *1 1/3 [[Cup|cup]] (320 [[mL|mL]]) [[Cream|cream]] (approximately 30% [[Oil and fat|fat]]) |
| − | *1 [[ | + | *1 [[Teaspoon|teaspoon]] chopped ''fresh'' [[Tarragon|tarragon]] |
| − | *1 [[ | + | *1 [[Dash|dash]] ground [[Nutmeg|nutmeg]] |
| − | *1/4 [[ | + | *1/4 [[Teaspoon|teaspoon]] [[Salt|salt]] |
| − | *1/8 [[ | + | *1/8 [[Teaspoon|teaspoon]] ground [[Pepper|pepper]] |
*1 prepared frozen pie crust | *1 prepared frozen pie crust | ||
| − | *3/4 [[ | + | *3/4 [[Cup|cup]] (180 [[mL|mL]]) freshly-grated [[Swiss Cheese|Swiss cheese]] |
==Procedure== | ==Procedure== | ||
| − | #Preheat [[ | + | #Preheat [[Oven|oven]] to [[Oven Temperatures|375° Fahrenheit]] (190° Celsius) |
| − | #Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a [[ | + | #Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a [[Blender|blender]]; blend ''as briefly as possible'' until they form a homogeneous mixture |
#In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full | #In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full | ||
#Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean" | #Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean" | ||
| Line 27: | Line 27: | ||
*Fresh tarragon will be better than dried tarragon. | *Fresh tarragon will be better than dried tarragon. | ||
*Placing a very hot pan in under the quiche will give it greater volume. | *Placing a very hot pan in under the quiche will give it greater volume. | ||
| − | *Try making quiches with [[ | + | *Try making quiches with [[Sautéing|sautéed]] [[Onion|onion]]s, sautéed [[Broccoli|broccoli]], and shredded sharp [[Cheddar cheese|cheddar cheese]]; feel free to experiment. |
==Warnings== | ==Warnings== | ||
*The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it. | *The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it. | ||
*The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set. | *The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set. | ||
| − | *[[ | + | *[[Half and Half|Half-and-half]] (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily. |
==External links== | ==External links== | ||
| − | {{wikipedia|Quiche}} | + | {{wikipedia::|Quiche}} |
| − | [[Category:French | + | [[Category:French cuisine]] |
| − | [[Category:Egg | + | |
| − | [[Category:Dairy | + | [[Category:Egg Recipes]] |
| − | [[Category:Vegetarian | + | [[Category:Dairy Recipes]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Featured recipe candidate]] | [[Category:Featured recipe candidate]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
[[fr:Livre de cuisine/Quiche lorraine]] | [[fr:Livre de cuisine/Quiche lorraine]] | ||
Latest revision as of 04:41, 15 May 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Modify recipe to use fresh ingredients, closer to a real quiche recipe than this Americanised version |
| Quiche | |
|---|---|
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| Category: | French recipes |
| Servings: | 6 |
| Time: | 75 minutes |
| Difficulty: |  |
| Cuisine of France
A quiche is a baked, unsweetened custard pie, often made with savory fillings. Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish. The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen). Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s.
Ingredients
- 5 chicken eggs
- 1 1/3 cup (320 mL) cream (approximately 30% fat)
- 1 teaspoon chopped fresh tarragon
- 1 dash ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 prepared frozen pie crust
- 3/4 cup (180 mL) freshly-grated Swiss cheese
Procedure
- Preheat oven to 375° Fahrenheit (190° Celsius)
- Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogeneous mixture
- In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full
- Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean"
- Remove the quiche from the oven and let it cool for at least 20 minutes before serving
Notes, tips, and variations
- Use nutmeg sparingly.
- Fresh tarragon will be better than dried tarragon.
- Placing a very hot pan in under the quiche will give it greater volume.
- Try making quiches with sautéed onions, sautéed broccoli, and shredded sharp cheddar cheese; feel free to experiment.
Warnings
- The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it.
- The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set.
- Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily.
