Your Guide to the Most Healthy and Delicious Quiche Recipes on the Planet!

What is Quiche?

Celebrated American cooking teacher Julia Child, who popularised many French delicacies in the American region through her cooking show, including the quiche recipe, describes quiche as "open-faced French tarts, made out of cheese, spinach, or... they are wonderful for lunch with just a salad and a bottle of wine."

According to the Oxford English Dictionary, the French word quiche comes from the German name Kuchen, which means cake or tart. Quiches can be sweet or savory, but they all have eggs and milk or cream as their main ingredients. This custard-like dish is baked in a pastry shell, but it can also be made without a crust.

Quiches are popular throughout Europe and America because they're easy to make, versatile and delicious. They can be served hot, right out of the oven, or even at room temperature. Quiches often include veggies, meats, seafood, cheese or herbs mixed in as well.

Where Does it Come From?

The authentic Quiche Lorraine is a German-French fusion dish. The word quiche comes from the Lorraine-Franconian dialect spoken in Lorraine, a region of France that shares its border with western Germany.

It was brought over to France by German immigrants who settled in the Lorraine region of northeastern France in the 18th century.

Interestingly, food experts have found the existence of pastry tarts with fillings of meat and custard, fruit or fish back in 14th century England. However, the modern quiche gained popularity in England after World War II when British troops returned home from France and shared this delicious French recipe with their families. And in the mid-1950s, quiche gained popularity in the United States. As is evident from the history of pies, Americans have always loved crusty pies. Pumpkin Pie has been on the menu in colonial America since 1620. With Quiche Lorraine, there was a scope to expand the pie menu, and Americans lapped it up.

In the initial days, the recipe for the quiche Lorraine called simply for a pie with just a bottom crust with filling made of cream and egg custard and bacon. The French enhanced it to a Cheese Recipe later. Traditionally cooked in a cast-iron pan, the basic ingredients of this wintry dish are indicative of its rural origins- bacon from Germany and cheese from France.

The most popular quiche recipe includes either Emmenthal or gruyere soft French cheese. However, quite easy to make, the Quiche Lorraine boasts many modern variations. For example, alsatian-style versions include onions, while modern recipes often include salmon, goat cheese, spinach, broccoli and leeks.

Classic Quiche Lorraine

Quiches can be made using different ingredients, but the classic quiche Lorraine calls for a pastry crust and an egg custard filling made with eggs, cream, and cheese. The French enhanced the flavor with bacon, so there's bacon as well. Serve it for breakfast brunch, or supper.

Ingredients-
For the crust-
1. 1 cup plain flour
2. 3.5 oz cold butter (cut into pieces)
3. 1 egg yolk

For the filling-
1. 700 oz slab bacon sliced into matchsticks (smoked or unsmoked)
2. 1.75 oz gruyere
3. 700 fluid oz carton creme fraiche
4. 700 fluid oz double cream
5. Three eggs (well beaten)
6. A pinch of ground nutmeg

Instructions-

1. Combine the plain flour, butter, and egg yolk with four tablespoons of cold water in a food processor for the pastry. Pulse until the mix binds.
   
2. Flour the surface lightly and roll the pastry out circular, turning it regularly to keep it even. Ensure that the pastry is rolled to an even thickness (make it as thin as possible), ensuring a uniform crust.
   
3. Line a 23 centimeter fluted flan tin with a loose bottom with the pastry, easing it into the base. The flutes will give a decorative edge to the quiche.
   
4. Using scissors, trim the pastry edges, so they sit slightly above the rim of the tin. Prick the base lightly with a fork to prevent air bubbles from forming during baking. Chill for 10 minutes before baking.
   
5. In the oven, put a baking sheet and preheat to 200 degrees Celsius (392 degrees Fahrenheit). Line a pastry shell with foil, then fill with dry beans or pie weights. Bake on the sheet for close to 15 minutes. Remove foil and beans and continue to bake until golden brown, four to five minutes more. If any small holes or cracks appear in the dough, patch them up with trimmings from the edges of the pastry crust. You can prepare this a day before (if needed).
   
6. Heat a small frying pan over medium to high heat to prepare the filling. Add the bacon to the pan. Fry for about two minutes. Drain off any liquid that comes out. Continue to cook till the bacon starts to colour but isn't crisp. Remove from heat. Drain it on tea towels.
   
7. Take three-quarters of the gruyere and cut them into small dice. Grate the rest of it. Scatter the diced gruyere and the fried bacon over the bottom of the pastry case.
   
8. Beat the creme fraiche lightly with a spoon until it loosens. Slowly beat in the double cream, then mix in the beaten eggs. Season with salt to taste, and add a pinch of ground nutmeg. Pour the filling (three-quarters) into the pastry case.
   
9. Remove the oven shelf and pour the remaining filling into the pastry case, and sprinkle grated cheese over the top. Put the shelf back to its original position.
   
10. Bake in the oven for about 25 minutes at 190 degrees Celcius(374 deg F). Bake until golden brown and soft in the centre.
    
11. Let the quiche stand for four to five minutes, then remove it from the tin. It will reduce the moisture in the quiche and make it easier to slice. It also helps follow the Food Safety regulations.
    
12. Serve hot, at room temperature, or you can also reheat before serving.
    

Smoked Salmon, Feta and Tender Stem Broccoli Quiche

Tender stem broccoli, smoked salmon and feta cheese are combined in this light and easy quiche recipe. Feta is not the most flavorful of cheeses, but it adds creaminess to the dish and allows the taste of the smoked salmon to shine through. Tender stem broccoli adds a slightly sweet taste and better texture than standard broccoli.

Ingredients-
For the pie crust-
1. 1/2 cup plain flour
2. 300 oz butter (cut into cubes)
3. Cold water
4. A pinch of salt
For the filling-
1. Three eggs
2. 4 oz Whole milk
3. Five stalks of tender stem broccoli
4. Two smoked salmon fillets
5. 1.7 oz feta cheese
6. Cheddar cheese
7. Salt and pepper (to taste)

Instructions-

1. Preheat the oven to 200 degrees Celcius. Place four tart dishes onto a baking tray without greasing.
   
2. Place the butter cubes in a bowl and sift over the flour. Rub the butter and the flour until it has become a fine crumb. Add seven tablespoons of water and combine to form a dough, then knead until smooth.
   
3. Divide into four equal-sized pieces. Roll the balls into a circle about three mm thick, then press them into each tart dish. With a knife or scissors, trim off the excess pastry.
   
4. Chill for 15 minutes to rest and firm up before use.
   
5. Meanwhile, poach salmon in milk for 10 minutes, then remove and flake into pieces.
   
6. Blanch the florets for several minutes to prepare broccoli, then slice the stalks into several pieces.
   
7. Combine milk, eggs, and salt and pepper in a bowl and whisk until frothy.
   
8. Remove the pastry from the fridge after 15 minutes.
   
9. Cover the bottom of each tart with slices of salmon. Sprinkle each with feta cheese. Fill with broccoli florets. Pour the egg and milk mixture through a sieve into each tart, filling to the top. Sprinkle the grated cheddar over each tart.
   
10. Bake the tarts for about 25 minutes, or until golden brown.
    
11. Remove and let stand for three to four minutes before turning out the dish to serve.
    

Creamy Spinach Quiche

This rich, creamy spinach quiche is great for special-occasion breakfasts and brunches. Topped with a filling of sauteed leeks and spinach, it makes for a tasty meal with crispy potatoes or a simple arugula salad.

Ingredients-
1. One homemade or store-bought nine-inch pie crust (if store-bought, defrost as per package instructions)
2. One medium leek (cleaned, halved lengthwise and cut into half an inch pieces),
3. Two large eggs
4. 1/2 cups shredded Gouda (aged) or white cheddar
5. Fresh spinach (5.20 oz)
6. 1/4 cups thinly sliced scallions
7. One tablespoon of extra-virgin olive oil
8. One medium shallot (minced)
9. One cup half-and-half
10. Salt and black pepper (to taste)
11. A pinch of freshly grated nutmeg

Instructions-

1. Preheat the oven to 375 degrees Fahrenheit. Place the crust on a baking sheet lined with parchment paper, then fill with dried beans or another pie weight. Bake for around fifteen minutes until it is lightly golden and no longer doughy. Switch to a rack to cool.
   
2. Heat oil in a large skillet over low to medium heat. Add leeks and cook until bright green and tender (for five to seven minutes). Add salt and pepper. Add spinach and cook until they shrivel up for about a minute. Add more salt and pepper if required. Transfer to a bowl to cool.
   
3. Mix scallions, shallots and cheese in a medium bowl.
   
4. Place eggs in a large bowl and beat until smooth. Add half-and-half, season with salt, black pepper, and a pinch of nutmeg.
   
5. To put together the quiche, sprinkle half of the cheese mixture evenly over the pie crust. Next, add the leek and spinach mix to an even layer on the cheese. Finally, pour the egg mixture over the leek and spinach, then pour the remaining cheese over this last layer.
   
6. Bake the quiche until just set, about 40 to 45 minutes. Let cool for about 20 minutes until serving time.
   

Spinach and Mushroom Crustless Quiche

This Crustless Mushroom and Spinach Quiche is very filling and satisfying. It is full of vegetables, does not leave you with a "carb hangover," and keeps you full and happy. It can be served at brunch or enjoyed as a light dinner.

If you think that a "crustless quiche" is just a "frittata", you're missing out on an important distinction between the two dishes. While both are baked egg dishes, the main difference is the texture. Quiches are made with egg and cream or milk, making them soft with a delicate texture. On the other hand, Frittatas lack both ingredients, resulting in a closer resemblance to an omlete or baked egg. The other significant difference is how each dish is cooked- frittatas start on the stovetop and finish in the oven for only a few minutes; quiches are baked entirely in the oven from start to finish.

Ingredients-
1. Frozen chopped spinach (10.5 oz)
2. 1/2 cup mushrooms
3. Four large eggs
4. One cup milk
5. One clove garlic (minced)
6. One tablespoon cooking oil (divided)
7. One cup feta cheese (crumbled)
8. 1/4 cup grated parmesan
9. 1/2 cup shredded mozzarella
10. Salt and pepper (to taste)

Instructions-

1. Heat the oven to 350 degrees Fahrenheit.
   
2. Thaw and squeeze the moisture from the spinach.
   
3. Rinse the mushrooms, then slice them into thin strips.
   
4. Add the mushrooms, minced garlic, salt, and half a tablespoon of cooking oil to a skillet. Saute the mushrooms over medium-low heat. Ensure all liquid has cooked off; there should be no moisture in the skillet.
   
5. Take a nine-inch pie plate and brush it with oil. Next, spread the spinach, mushrooms and feta onto the plate.
   
6. Whisk the eggs, parmesan, pepper and milk in a large bowl. Mix well.
   
7. Transfer the egg mixture to the pie plate. Evenly pour it over the spinach, mushrooms and feta. Sprinkle over the shredded mozzarella.
   
8. Bake the crustless quiche in the preheated oven for about 50 minutes or until golden brown on top. The internal temperature of the crustless quiche should be 160 degrees Fahrenheit.
   

Egg-free Bacon and Cheese Quiche

Can an eggless quiche recipe be as good as the original? The answer is yes! And it's not necessarily a sin to think so. But what would be the secret ingredient that could replace the eggs and retain the texture and flavor of an eggy quiche? The answer is chickpea flour (also referred to as garbanzo flour or gram flour). Chickpea flour is gluten-free, high in protein, and creates a beautiful texture for the vegan quiche.

Ingredients-
For the pastry-
1. One cup plain flour
2. 3.5 oz butter
3. 1/4 cup parmesan (grated)
4. A pinch of cayenne pepper

For the filling-
1. 7 oz smoked streaky bacon (chopped)
2. One large onion (finely sliced)
3. One tablespoon olive oil
4. Two tablespoons egg replacer (chickpea flour)
5. Two tablespoons plain flour
6. One cup double cream
7. Four tablespoons milk
8. One cup cheddar (mature and grated)

Instructions-

1. Mix the flour, cheese, butter, and pepper to make the pastry, adding enough cold water to combine. Knead lightly until smooth. Lightly flour a work surface. Roll out the pastry. Then, line a loose-bottomed tart tin. Cling wrap and chill for thirty minutes before baking.
   
2. Preheat the oven to 200 degrees Celsius. Line an average-sized tart tin (23 to 26 cm) with greaseproof paper, fill with baking beans or any other pie weight and bake for 15 minutes until the sides are crisp. Remove the weight and the paper. Return the tin to the oven. Let it cook for around seven to eight minutes, or until lightly golden. Let cool.
   
3. Heat oil in a pan and cook the onion until soft for the filling. Add the bacon and cook until browned. Remove excess fat. Spread the mix evenly over the pastry base, followed by half of the cheese. Next, whisk together the gram flour, flour, milk and cream. Pour it in the tin evenly. Top it up with the remaining cheese.
   
4. Bake it at 150 degrees Celsius (302 degrees Fahrenheit) for about 35 minutes, or until the filling is set and the top is brown. Let it stand for 10 minutes before removing it from the tin.
   

Quiche Cooking Tips and Tricks

1. You can make an easy quiche recipe with a store-bought, frozen pie crust. To make one, thaw the pie crust for 10 minutes. Pierce the bottom and sides all over with a fork. Bake in a preheated 400-degree Fahrenheit oven for 10 minutes until dry. Seal any cracks with one tablespoon water and one tablespoon flour. Reduce the custard mixture to one cup of heavy cream and four large eggs. Bake with filling at 350 degrees. Reduce bake time by about five minutes.
   
2. If you are making the quiche crust from scratch, you can freeze any leftover pastry for one month.
   
3. The key to a successful quiche is to use enough dairy. Since the primary ingredient of quiche is eggs and dairy, it's important to use the right proportions for each. The ratio of half a cup of dairy per egg is a good starting point; however, if you like your quiche firmer, you can reduce the amount of milk used.
   
4. When adding meats or vegetables to your quiche, it's best to pre-cook them. For meats like bacon or ham, this ensures they will be cooked properly and release their juices, enhancing the quiche's flavour. Vegetables do not need to be pre-cooked for Food Safety reasons; however, you can quickly fry them to dehydrate them slightly. If you don't dehydrate them, any juices released by the vegetables may disrupt the moisture balance in your quiche.
   
5. If you are making an egg-free quiche recipe and wish to make it vegetarian, replace the bacon or other meats with sauteed sliced mushrooms and use cheeses made without animal products.