Quiche
A quiche is a type of savory tart derived from the French quiche Lorraine, one of the great classics of French cuisine. But today, we’re making it with vegetables and mushrooms.
To make the quiche dough, you need flour, eggs, salt, and butter, and for the filling, you need cheese, strips of bacon, cream, and eggs to set it. It’s worth noting that there are now various types—both savory and sweet—that can serve as appetizers, starters, or even main dishes with salads. You can also mix it with chopped vegetables and bacon. For preparation, you fill a pie shell and bake it until the crust is cooked. For making the vegetable quiche filling, you can include other ingredients like meats (ham, bacon, chicken), vegetables (such as celery, spinach, peppers, tomatoes, onions, leeks, zucchini, etc.), different types of cheese, mushrooms, seafood like shrimp, or fish like salmon.
Origin of the Quiche
The word quiche comes from the word Küche in the Lorraine dialect, spoken in the Lorraine region in northeastern France, near the German border.
The recipe for quiche Lorraine originates from the Lorraine region in France and consists of an open savory tart made with a pie crust filled with a mixture of fresh cream (in French, crème fraîche) and eggs. This is the original recipe, and all other quiche variations stem from it. The word first appeared in Nancy, Lorraine, in 1605. Initially, the filling consisted only of eggs and cream or fresh cream (sometimes Gruyère cheese). In the 19th century, small strips of lean bacon, either fresh or smoked, were added, which characterize quiche Lorraine today.
Below is one of my favorite quiche recipes.
I hope you enjoy it!
Vegetable and Mushroom Quiche Recipe
Ingredients for 6 people
For the quiche dough
- 200 g of all-purpose flour
- 100 g of butter
- 1 egg
- A pinch of sugar
- 4 g of salt
For the vegetable filling
- 1 red bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 leek
- 1 carrot
- 1 onion
- 250 g of mushrooms
- 4 eggs
- 400 g of heavy cream
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
- Olive oil
Making the Pie Crust
- Making the pie crust is quite simple. Put the sifted flour in a bowl and add the cold butter cut into small pieces.
- Mix the two ingredients with your fingertips until you get a sandy texture.
- Next, add the salt, sugar, and egg, and mix with your hands until the dough comes together. Form it into a ball.
- Then roll out the dough with a rolling pin and cover a pie dish. Use the rolling pin to trim the excess dough from the edges.
- Cover with plastic wrap and let it rest in the refrigerator for an hour to firm up.
- After this hour, prick the dough several times with a fork and bake it for 15 minutes in a preheated oven at 350°F (180°C).
Preparing the Vegetable Quiche
- Start by cooking all the chopped vegetables in a pan with a bit of olive oil. When almost cooked, add the mushrooms and sauté everything with a bit of salt until well softened.
- In a bowl, whisk the eggs, then add the cream, nutmeg, pepper, and grated cheese. Mix well.
- Next, place the sautéed vegetables in the pie dish with the crust.
- Pour the egg mixture over the vegetables and spread it evenly.
- Bake for about 25 minutes at 350°F (180°C).
- Once the quiche is golden brown, remove it from the oven and let it cool for a few minutes. Your quiche will be ready to enjoy.
Enjoy your meal!
- 200 g all-purpose flour
- 100 g butter
- Sugar
- 1 bell pepper
- 1 zucchini
- 1 leek
- 1 carrot
- 1 onion
- 250 g mushrooms
- 200 g grated cheese
- 4 eggs
- 400 g heavy cream
- Salt
- Black pepper
- Nutmeg
- Olive oil
- Cook the vegetables in a pan with a bit of olive oil
- Add the mushrooms
- Whisk the eggs
- Bake for about 25 minutes
