Real men may not eat it 
, but we HOs are going to - QUICHE is our DOTQ for the coming quarter. I’ve never met a quiche I didn’t like and this will be a great excuse for me to make more of it. Looking forward to reading all of your recipes, tips and tricks for one of my favorite dishes!
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I grew up eating a lot of Quiche Lorraine.
I’m thinking about trying Quiche Vosgienne
and Flamiche this quarter
Maybe also a Quiche Savoyarde.
There are a few bakeries in Toronto that make exceptionally light quiches, unlike any I have made or other home cooks have made me. The bakeries that have stood out the most are Emmer on Harbord St, Bakery Pompette on College St, and Le Conciliabule on Gerrard St E. I was buying slices to reheat at home because their texture was so much nicer than any I have made.
Unfortunately, Bakery Pompette is no longer making quiche.
YEA!! Now I want to make a quiche.
Gotta find something to put in it (that is not bratwurst or tuna) LOL - 
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A Quiche Lorraine(ish) meal.
I used pancetta instead of bacon.
I used a combo of half-and-half and heavy cream.
I added sautéed spinach.
I used store-bought pie crust.
Could have used a pinch more salt, but it was good and will give me some work lunches.
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Any idea what the secret might have been? A high dairy to egg ratio in the filling? Or maybe whipped egg whites folded in? Was the texture souffle-like?
I was trying to find photos. 2 are very tall. The texture is like a custard. It doesn’t fall like a souffle. I’m guessing that it’s not cooked past 165⁰ F internal temp.
The crust is crispy, like a good pasteis de nata crust, rather than a short crust or American pie crust.
Toronto’s Emmer Bakery’s 2 quiches
quiches from Toronto’s Le Conciliabule
Milk Street has a “deep dish” quiche I was interested in but haven’t made. It calls for 6 eggs, a cup of creme fraiche and 1 1/2 cups of heavy cream. I wonder if that would get close?
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Deux quiches! Each with four eggs, two egg yolks, 3.5 oz. Cougar Gold aged white cheddar, two strips bacon, half a package of frozen spinach (well wrung), ½ c. milk, ¼ c. cream, ¼ c. sour cream, seasonings.
I’m making two identical pies – one for the freezer, and one for tomorrow night’s dinner.
I always use store-bought crust for quiche (Marie Callendar’s 9” crust), as at our house an egg pie never lingers long enough to deserve a hand-made crust (as opposed to a fruit pie, which must have a crust from scratch).
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they all ‘get close’ -
one tweet of wisdom from a 'done-that-been-there" home cook . . .
beware the 5-6 eggs recipes - typically labeled “deep dish” - and that’s a fact…
a 5-6 egg volume is way too much for the typical homemade/premade pie pan size . . . expands, overflows, makes a mess . . .
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I’d never made quiche, made it several months ago, posted on HO. I loved it so much I bought a great deep dish Fat Daddio quiche pan.
I used the recipe on alexandracooks.com which is adapted from Tartine, a fantastic bakery in SF.
Thanks to the silicone pastry mat, I was able to roll out the crust easily.
The filling is:
5 Eggs
3 T flour
I cup crème fraîche
1 cup milk
S & P
1 T thyme (I subbed chives)
1 cup uncooked Swiss Chard leaves (I put 2-3 cups)
I also added:
2 leeks
3 slices shallots
4 cloves pressed garlic
Goat Cheese
2-3 T grated Romano
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My college age son loves quiche so I make it a lot when he is here. Over Christmas break I made:
Sausage and cheddar
with a sprinkle of green onions
Ham and gueryre
Broccoli and cheddar
Bacon and Cheddar.
Bacon, asparagus and Swiss.
I am a very much use whatever is in the fridge.
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Obviously you are very accustomed to and comfortable making quiche. Do you have standard ratios you rely on? What do you use for crust?
They recommend using a springform pan IIRC
Yes, I’d guess they blind bake the crust and then bake again with filling at a very low temp to keep the tender, custardy texture. And probably lots of half-and-half relative to egg. Maybe some ricotta, too - I find that adding ricotta to quiche/frittata contributes to a lighter texture without screaming “THERE’S RICOTTA IN HERE” (unless you use too much relative to the egg/liquid dairy).
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I made this same recipe again with my special additions of goat cheese, etc + this time added about ½ coarsely shredded TJ cheddar melange.
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How did that work? Did you like it more that way?
I only ate the smallest sliver because I had a gum problem, had to have an emergency root canal done 2 days later. My daughter and her friend ate it, said was very rich so I guess smaller slices would have been better.
I gave the rest to my best friend and his family and they all enjoyed it.
I think it’s a great recipe and you can be creative about what you add. I thought shredded zucchini that’s sautéed and drained some might be good too.
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Voting is underway for Cookbook of the Month (Quarter) – come join in!
Trung Chien / Vietnamese Quiche / Frittata / Omelette / Egg Cake / Egg Loaf
Cha Trung Hap
