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got14u View Drop Down
Chef's Apprentice
Chef's Apprentice

Joined: 27 January 2010
Location: United States
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Topic: QUICHE
    Posted: 28 January 2010 at 12:55
Well after doing some research I found quiche to be a old dish originating in Alsace, where the line between German and French cuisine is quite blurry.
I made this with a twist and smoked it but it would be great in the oven as well.It really came out great. And i would recommend anyone to try this. Sorta different but some times that's what u want.
A couple things. When done again it will be in a deeper pan probably 1 1/2" and at a higher temp probably 270ish. I had it at 230-250 and it was done in about 3-4 hrs I don't exactly remeber. It really took on the smoke flavor and tasted great.

Another twist you can do is try a hashbrown crust. smash down hashbrowns in a pie pan and brown for 15 minutes or so at 350-400 then add filling.
the filling

ready for the smoker

just out of the smoker

after i let it sit for awhile...check out the smoke

Based off this recipe

1          cup all-purpose flour

1/4       teaspoon salt

1/3       cup plus 1 tablespoon shortening

2          to 3 tablespoons cold water



8          slices bacon, crisply cooked, crumbled (1/2 cup)

1          cup shredded Swiss cheese (4 oz)

1/3       cup finely chopped onion

4          large eggs

2          cups whipping cream or half-and-half

1/4       teaspoon salt

1/4       teaspoon pepper

1/8       teaspoon ground red pepper (cayenne)

Total Time: 50 min


1.         In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2.         Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3.         Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

4.         Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

5.         Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.

6.         Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.


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