How to Make ANY Quiche! (No Recipe Required)

Ah, Quiche. This is not just your average egg pie, my friends, it's a culinary icon with a rich history and an even richer taste. Originating in the German kingdom of Lothringen, later renamed Lorraine by the French, the quiche is a testament to the power of simplicity and quality ingredients. It started as a humble mix of eggs, cream, and smoked bacon. However, it wasn't long before cheese waltzed its way into the recipe, and voila, the Quiche Lorraine was born.

Now, you may be thinking, "Why bother making quiche at home when the frozen section at my grocery store is chock-full of them?" Well, I'm here to tell you that homemade quiche is a different beast altogether. You have the power of customization, you know exactly what's going into your dish, and let's face it, there's a certain satisfaction in pulling a golden, puffy quiche out of your own oven. Not to mention, the process of making quiche is straightforward, no culinary degree required. From the buttery, flaky crust to the creamy, savory filling, each element is begging to be tweaked and personalized to your heart's content.

So, whether you're planning a fancy brunch or looking for a light dinner, remember, quiche is your friend. And making it at home is a surefire way to impress your guests (or just treat yourself). With homemade quiche, you're not just baking a dish, you're stepping into a rich tradition that dates back centuries, with the added bonus of kitchen bragging rights. So, go forth, crack those eggs, and bake up some history. 🤘🏼Adam

Stuff that I Use:

Good kitchen scale

Deep Tart Pan

Yield: 10-12 slices of quiche

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Classic Quiche Lorraine

Cook time: 5 HourTotal time: 5 Hour

Ingredients

Short-crust Dough (pâte brisée)

• 2 cups (250g) Bread Flour
• 2 1/5 sticks (205g) Unsalted Butter
• 1/3 tsp (3g) Kosher Salt
• About 1/4 cup (70-85g) Ice Water

Egg Base

• About 11-12 medium (600g) Eggs
• About 1 cup (260g) Whole Milk
• About 1 cup (260g) Heavy Cream
• About 2.5 tsp (15g) Kosher Salt

“Quiche Lorraine” Filling

• About 3 cups (700g) Egg Base - see above.
• About 1 medium (100g) Onion, sliced thin
• About 2 medium (100g) Leeks, sliced thin
• 1.5-2 cups (150g) Gruyere or Swiss cheese
• About 5-6 thick slices (150-200g) Bacon
• 1-3 sprigs (2g) Fresh Thyme
• A couple passes on the microplane (1g) Nutmeg

Instructions

Crust Preparation

1. Add the dry ingredients and the paddle attachment to the bowl of the stand mixer and place it in the freezer for about 20 minutes until everything is ice-cold. Do not add the water yet; instead, put it in the fridge to chill until ready to use.
2. Once your ingredients are icy cold, attach the mixing bowl to the stand mixer. Mix on low to medium-low until the butter and flour are well incorporated. You want something that resembles coarse sand with a few medium clumps. This could take 5-10 minutes.
3. Once your dough has formed a super smooth ball, dust your work surface with flour and shape the dough into a puck-like form.
4. Cover with plastic wrap and chill in the fridge for at least two hours, or even better, overnight.
5. Roll out the dough to about 1/8th of an inch thick directly from the fridge.
6. Transfer the dough over your baking dish and gently work the crust into the mold.
7. Trim off any excess dough and chill the prepared dough mold again for 30 minutes or do this ahead and chill overnight.
8. Pre-bake (blind bake) the crust at 400°F (204°C) for 25-30 minutes. Remove the foil and finish the process for an additional 5-10 minutes until golden brown.

Filling and Egg Base Preparation

1. Mix the eggs, whole milk, heavy cream, and salt using an immersion or stick blender. The egg base should be thoroughly blended without too much air incorporated.
2. For the Quiche Lorraine, you'll need leeks, bacon, Gruyere or Swiss cheese, thyme, nutmeg, and black pepper.
3. Layer in the filling, followed by the cheese, and then the egg base in your pre-baked crust.
4. Bake the assembled quiche at 350°F (176°C) for 40-60 minutes or until just set and barely jiggly in the middle.
5. Let the quiche rest for at least 25 minutes before slicing.
6. Remove the quiche from the mold and let it cool for another 10 minutes or so out of the pan.
7. Slice your quiche into the desired number of portions and serve.

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