Quiche is a traditional French tart that is creamy and oh so fluffy. This savory pie is loaded with ham, cheese, and egg. It’s perfect for breakfast with a warm cup of coffee. But can also be served for brunch or even dinner.
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese , meat , seafood or vegetables . The best-known variant is quiche Lorraine, which includes lardons or bacon . Quiche can be served hot or cold.
Quiche must be eaten at least residually warm. Straight-from-the-fridge, cold quiche is a sad, drab thing, the filling set and leaden, the pastry all waxy with congealed fat.
Pretty much any breakfast food goes great with quiche . I listed potatoes above, but here are a couple of my other favorite sides: Make a veggie tray! Cut up a bunch of fresh and dippable veggies (like carrots, bell peppers and snap peas) and set out a nice avocado hummus.
Any meat-lover’s favorites like a side of bacon or sausage work really well if the quick you’re making is basic cheese, and it’s for breakfast or brunch. Sides of roasted or grilled vegetables do well for a lunch or late day meals, and with other varieties of quiche.
Quiche —with its custardy filling set in a buttery pastry—is best with higher-acid reds or full-bodied but bright whites that will cut through all of that richness. No surprise: French wines are best with this resolutely French dish. Champagne.
Quiche is one of the tastiest (and classiest) dishes you can make, either to treat yourself or when you want to impress the neighbors at a dinner party. But quiche traditionally has lots of carbs , which is a huge no-no if you’re following the keto diet as you should.
By comparison, a “classic” quiche lorraine – a traditional French dish which is made from eggs, ham, milk and pastry – has in each 100 grams 359 calories, 11.6 grams of protein and 26.2 grams of fat. This works out as a protein-fat ratio of 0.44 – or very unhealthy indeed.
Traditionally quiche lorraine uses heavy cream, bacon, swiss, guyere or emmentalle cheese, which are classic French or German ingredients. Where as regular quiche has other variations of meats like ham, sausage and different types of cheese (cheddar, goat, parmesan, jack, etc…).
Hot or cold ? Quiche must be eaten at least residually warm . Straight-from-the-fridge, cold quiche is a sad, drab thing, the filling set and leaden, the pastry all waxy with congealed fat. You need to loosen that quiche up a little: light some candles, give it a metaphorical massage, warm it through in the oven.
Cool for at least 20 minutes, but ideally overnight in the refrigerator. Slice and serve . Quiche can be served cold, room temperature , or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
Some classic filling combinations are Cheddar cheese and ham or sautéed onion, bacon and Swiss Gruyere cheese. No water bath needed. The pie crust protects the custard filling from direct oven heat, so a water bath is not necessary. How to tell if the egg and cheese quiche is done.
Take your quiche out of the refrigerator and allow it to come to room temperature. This will ensure your quiche is reheated nice and evenly. Place your quiche on a baking sheet and cover the crust with aluminum foil. Warm the quiche in the oven for about 15 minutes, depending on the strength of your oven.
25 Breakfast Finger Foods To-Go Oatmeal. This recipe is basically oatmeal in a handheld format, with a couple of eggs in the recipe to bind everything together. French Toast Sticks. Mini Breakfast Burritos. Baked Hashbrown Cups. Blueberry Pancake Bites. Frozen Fruit Protein Bites. Bacon Jalapeno Deviled Eggs. Fruit Skewers.