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.

Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century.

What Is Quiche Lorraine? 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.

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.

Quiche Lorraine is a very famous dish in France. My mother made some at least one time a week when I was a kid and I always loved it! In France, we love quiche because it's quick to make and most of the time we use leftovers to make it.

They decided that the local name was no longer fitting for a region that now belonged to the French, so they renamed it Lorraine to better suit their language. The occupying forces discovered just how delicious quiche could be, and it quickly became a popular dish throughout France.

Champagne's bubbles, biscuity flavors and lemony acidity are made for quiche (including those little frozen ones). French sparkling wines like Crémant d'Alsace or Crémant de Bourgogne are also delicious. Alsace Riesling. Rieslings from eastern France are concentrated and fruity but dry.

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

Should quiche be on top or bottom rack? ›

Pro tip: Bake your quiche on the bottom rack so that every single bit of your crust including the bottom will bake to a beautiful golden-brown hue that holds perfectly.

2. Using too many eggs in the custard. 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.

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.

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)

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

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. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

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.

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.