Wolf Gourmet quicheThank Julia for quiche. The iconic TV personality and kitchen legend brought an entirely new culture of cooking to American living rooms with her public television show The French Chef in the 1960s. I distinctly remember watching a rerun of her Quiche Lorraine episode, laughing as she enthusiastically pounded pastry dough with a giant rolling pin. Classic Julia. Her straightforward delivery style and new, innovative recipes (at the time) captured the hearts, eyes, and ears of millions who then rushed out to purchase her book, Mastering the Art of French Cooking.

Julia said a quiche “…is actually foolproof.” We completely agree. The rich, savory custard can take whatever direction you like. Make it light or substantial, depending on your tastes. And a quiche is certainly adaptable. Follow a recipe, or use the weekend leftovers with the standard egg and cream base to create a weeknight meal. Our recipe includes ham, bacon, and nutty Swiss ensconced in fresh herb-flecked custard surrounded by a flaky crust. Serve for brunch or dinner, with sliced melon or a frisée salad.

Some tips from the culinary team:

  • A good crust can make or break the quiche. Blind baking the crust gives it a chance to set before baking a second time with the filling.
  • You can mix the crust by hand or in a food processor.
  • Cook the onions for the filling ahead of time so they can cool completely. This helps to remove the extra water from the onions before they are added to the filling.
Quiche
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Servings
6 to 8
Servings
6 to 8
Quiche
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Rating: 0
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Servings
6 to 8
Servings
6 to 8
Ingredients
crust
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup cold butter cut into 1/2 inch pieces
  • 3 tablespoons ice water
filling
  • 1/2 cup thinly sliced onion cooked until translucent
  • 1/2 cup finely shredded swiss cheese
  • 1/2 cup ham 1/4 inch dice
  • 4 large eggs
  • 1 3/4 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh chives
  • 1 tablespoon chopped fresh thyme
Instructions
  • For crust: combine flour and kosher salt together, cut the butter into the flour by hand or with a food processor until pea size pieces form. Add in the ice water and mix until a dough forms. Turn out onto a lightly floured surface and knead a few times to smooth the dough. Flatten into a disk, wrap with plastic wrap and chill for 1 hour in the refrigerator. After an hour, roll out the dough and place in a 9-inch pie shell. Trim the edges to ¼-inch from the pie pan, roll under and press down around the edge of the pie pan. Chill for 30 minutes in the refrigerator. While the dough is chilling, preheat the oven to Bake 400°F. After 30 minutes, line the unbaked pie crust with parchment and fill with pie weights or dry beans. Bake the crust for 30 minutes, remove from the oven and allow to cool completely before filling.
  • For filling: heduce the heat of the oven to Bake 350°F. In a medium bowl, whisk together the eggs and heavy cream until smooth. Add in the kosher salt, pepper, and herbs and mix to combine. In even layers add the onions, cheese, and ham to the bottom of the precooked pie shell. Carefully pour the custard over the filling. Bake the quiche for 45 minutes, or until the quiche is set. Remove from the oven and allow to cool slightly before serving
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