Quiche

Quiche

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From
Encyclopedia of Food and Cookery

An open-faced tart with a savoury custard filling, thought to have originated in Lorraine, a province of eastern France. It was originally made with bread dough, but short pastry has been substituted in modern recipes.

There should be a lot of creamy filling in very little pastry. The pastry should be rolled out as thinly as possible. Today it is made in a metal flan ring, with straight sides (although many use one with fluted edges), which can stand on a baking tray. The tart can then be slid onto a plate for serving. Metal flan (tart) rings can be bought in chain stores and leading kitchenware shops, some having a metal base that lifts out for easy removal of the quiche.

Most widely known is quiche Lorraine, which traditionally contains only eggs, cream or milk, and bacon or ham. However, there are many other popular fillings including cheese, tomatoes and onions, crab, smoked salmon, mushrooms or other vegetables, combined with a rich savoury custard, poured into the pastry shell and baked until puffed and brown.

A quiche is the perfect lunch or supper dish if served with a green salad, hot French bread and cold white wine. It also makes a good first course for dinner. Miniature quiches make delicious hot hors d’oeuvre.

Quiche lends itself to advance preparation. The flan ring, lined with pastry, may be prepared well ahead of time and chilled, the filling prepared and stored in the refrigerator. Half an hour before serving, the filling is placed in the flan, the custard poured in and the quiche baked in a preheated moderately hot oven (190°C) for about 30 minutes or until a knife inserted in the centre comes out clean. Serve as soon as possible, but if guests are not ready, leave the quiche in the turnedoff oven, door ajar, and it will stay puffed and brown for about 10 minutes.

A cold quiche is good picnic fare or makes a quick and satisfying snack.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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