Boas Comidas

Glossário Culinário

Quiche

Prato

Origem
from France
Também chamado de
savory pie

Quiche is a savory French pie, with a crisp crust and a creamy filling of beaten eggs with cream. Served warm or at room temperature, it works as a light lunch, a hearty snack or a party dish, alongside a simple green salad.

Characteristics

The base is a crumbly dough of flour, cold butter, salt and a little water, rolled thin and blind-baked so it does not get soggy. The filling is a beaten custard of eggs with cream, seasoned with salt, pepper and nutmeg, poured over cheeses, sautéed vegetables or cold cuts. Baked in a medium oven, the custard sets without hardening, turning golden on top and soft inside. The classic quiche Lorraine has bacon and cheese; everyday versions use whatever is in the fridge.

Uses in the kitchen

Quiche solves light lunches, brunches, picnics and parties, since it can be made ahead and served cold without losing its charm. It goes well with leafy salads, grilled vegetables and juices. In small portions, it becomes an elegant starter; in large slices, a main course. For a busy routine, freeze the baked quiche in slices and warm in a low oven when serving.

Variations

The most loved variations are quiche Lorraine, with bacon and cheese, spinach quiche, simple and light, spinach and cheese quiche, creamier, and vegan quiche, without eggs or dairy. There are also leek, mushroom, sun-dried tomato with arugula, broccoli and ricotta versions, all on the same adapted base custard.

Fun facts

Blind-baking the crust with weights, like dried beans over parchment paper, keeps it from puffing and holds a crisp bottom. Sauté vegetables well before assembling, since watery filling softens the pie. Let the quiche rest a few minutes out of the oven: the custard finishes setting and slices come out clean. And beat the custard only until mixed, without adding too much air.

Recipes with quiche

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