A few words about Quiche
A few notes about making quiche :
1 Flaky pastry is a must
2 It is possible to make the quiche without first blind baking the pastry. This is a great time saving measure. The pastry will cook through at the same rate as the filling, but I’ve found that I prefer my pastry a bit darker, so I tend to blind bake the pastry, seal it well with egg wash, then add the filling.
3 Make sure you use plenty of filling. Assorted herbs (nasturtium, sea celery, kale, dill, chives and parsley were used in the quiche pictured above), goats cheese and grated gruyere are some of my favourites. Also bacon, if you aren’t vegetarian.
4 Bacon makes everything better
5 The ratio for the custard is mostly a matter of preference, depending on how rich you want the quiche to be. I’ve been making mine with 60ml cream for every small egg, which is slightly richer than most other recipes I’ve seen. Season with sea salt, pepper and a pinch of paprika.
6 When baking the quiche, start the oven on a higher temperature, then drop it to fairly low. The resulting custard will be smooth, luscious and less likely to overcook.
A few notes about eating quiche :
1 Enjoy, but not too often
2 Accompany with a light salad and a simple vinaigrette
3 Go for a run later
Rosa said,
August 5, 2013 @ 4:55 pm
Delicious looking! Quiches are so great and versatile. Perfect with a salad or for taking on a picnic.
Cheers,
Rosa
Magda said,
August 5, 2013 @ 9:09 pm
I love this post. Thanks for your notes on quiche.
Irene @ {a swoonful of sugar} said,
August 6, 2013 @ 8:30 am
Yours truly look like the perfect quiche… Thanks for the tip about sealing the crust with eggwash!
Inner Pickle said,
August 6, 2013 @ 9:08 am
OH MY GOODNESS seal pastry case with egg wash after blind baking?! I bet that’s the answer to the perfect crust. That might have just changed my life, seeings as we eat quite an enormous amount of quiche around here, all those chickens you know? Lots of love, hope things are very well with you xx
Heather said,
August 7, 2013 @ 11:48 pm
Thanks for the breakdown. I have a heck of a time making quiche. Blind baking the crust is brilliant.
e / dig in hobart said,
August 8, 2013 @ 8:23 am
i am not the best quiche maker at all, but i believe with your very helpful notes i could improve considerably! blind baking, egg wash to seal, higher temp first…noted.
petal and plume said,
August 20, 2013 @ 1:40 am
wonderful post! so fun and true!
xx
Phuoc'n Delicious said,
September 6, 2013 @ 9:29 am
Nothing beats a quiche that is done well. Thanks for your notes; bacon is a magical animal ;P
GourmetGetaways said,
September 14, 2013 @ 4:17 pm
mmm quiche!!
I haven”t made one for so long!