Traditional Quiche Types Recipe

As a writer of Brunch Recipes, I’m unveiling a quiche whose classic egg-and-cream custard hides a single unexpected savory ingredient that has readers asking for the recipe.

I love quiche because it can be both fancy and a little reckless. The names alone make me curious, quiche Lorraine, Florentine, au fromage, each promising a different mood.

For me it starts with good shortcrust pastry and a pile of grated Gruyere for that nutty, slightly salty hit. I always find myself tasting different versions, thinking maybe this one will finally change my mind about which is best.

I toss it into my Brunch Recipes folder and babysit it with equal parts care and impatience. Somehow the outcome is never boring, and that keeps me coming back.

Ingredients

• Eggs add protein and structure, they give quiche its custardy lift and vitamins
• Cream brings richness, fat and silky texture; high in calories, less healthy in excess
• Butter makes pastry flaky and flavorful, lots of saturated fat so use sparingly
• Flour provides carbs and structure, low fiber unless whole grain is used
• Bacon adds smoky umami and salt, high in protein and sodium, not heart healthy
• Spinach gives vitamins, iron and fiber, wilts down a lot, light fresh flavor
• Mushrooms add earthy umami, low calories, some fiber and B vitamins, great texture
• Gruyere melts beautifully, adds nutty savory depth, high in fat and protein

Ingredient Quantities

• For shortcrust pastry (one 9-inch): 1 1/4 cups (150 g) all-purpose flour
• For shortcrust pastry: 8 tbsp (113 g) cold unsalted butter, cubed
• For shortcrust pastry: 1/4 tsp fine salt
• For shortcrust pastry: 1 to 2 tbsp ice water
• Or storebought option: 1 sheet frozen puff pastry, about 9 inches, thawed
• Custard base (per 9-inch quiche): 3 large eggs
• Custard base: 1 1/2 cups (360 ml) heavy cream or a mix of 1 cup heavy cream plus 1/2 cup whole milk
• Custard base: 1/2 tsp fine salt
• Custard base: 1/4 tsp freshly ground black pepper
• Custard base: Pinch of freshly grated nutmeg
• Quiche Lorraine: 6 oz (170 g) bacon or lardons, diced
• Quiche Lorraine: 1 cup (100 g) grated Gruyere or Swiss cheese
• Quiche Lorraine: 1 small shallot or 1/4 small onion, thinly sliced (optional)
• Quiche Florentine: 10 oz (280 g) fresh spinach OR 10 oz frozen spinach (use one)
• Quiche Florentine: 1 cup (100 g) grated Gruyere or Swiss cheese
• Quiche Florentine: 1 small shallot or 1/4 small onion, minced (optional)
• Quiche au fromage: 1 1/2 cups (150 g) grated mixed cheeses such as Gruyere, Comte, Emmental, or sharp cheddar
• Quiche au fromage: 1 tsp Dijon mustard (optional)
• Quiche aux champignons: 8 oz (225 g) mushrooms, sliced (cremini, button or mixed)
• Quiche aux champignons: 1 small shallot or 1/4 small onion, minced
• Quiche aux champignons: 1 garlic clove, minced (optional)
• Quiche aux champignons: 1 tbsp unsalted butter or olive oil (for cooking mushrooms)
• Quiche aux champignons: 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• Quiche aux champignons: 1/2 cup (50 g) grated Gruyere or Swiss cheese
• Finishing and garnish: chopped fresh chives or parsley (optional)

How to Make this

1. Make or choose your crust: for shortcrust, in a bowl stir 1 1/4 cups (150 g) flour and 1/4 tsp salt, cut in 8 tbsp (113 g) cold cubed butter with your fingers or a pastry cutter until pea sized, sprinkle in 1 to 2 tbsp ice water until it just holds together, form a disk, wrap and chill 30 minutes; OR use one thawed 9 inch sheet frozen puff pastry if you want faster. dont overwork the dough, cold butter = flaky crust.

2. Roll and chill the crust: roll the chilled shortcrust to fit a 9 inch tart pan, press in, trim the edges and chill 15 minutes; if using puff pastry roll gently to fit and dock with a fork. Preheat oven to 375°F (190°C).

3. Blind bake the shell: line the crust with parchment and fill with pie weights or dried beans, bake 15 minutes, remove weights and parchment and bake another 5 to 8 minutes until the edges are set and very lightly golden. For puff pastry 12 to 18 minutes total usually works. Let cool slightly.

4. Cook fillings while crust bakes or cools:
– Quiche Lorraine: cook 6 oz (170 g) diced bacon or lardons until crisp, drain on paper towel; you can sauté 1 small shallot or 1/4 small onion thinly sliced with the bacon if you like.
– Quiche Florentine: if using fresh 10 oz (280 g) spinach, wilt in a hot pan until collapsed then squeeze out excess water and roughly chop; if frozen, thaw and squeeze dry. Optionally sauté 1 small minced shallot.
– Quiche aux champignons: sauté 8 oz (225 g) sliced mushrooms with 1 tbsp unsalted butter or olive oil, add 1 minced small shallot and 1 minced garlic clove if using, stir in 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, cook until liquid evaporates and mushrooms are browned, cool.
– Quiche au fromage: grate 1 1/2 cups (150 g) mixed cheeses and have 1 tsp Dijon mustard ready if you want a little tang.

5. Grate cheeses and measure toppings: Quiche Lorraine and Florentine use 1 cup (100 g) grated Gruyere or Swiss each; mushrooms get 1/2 cup (50 g) grated Gruyere; keep the au fromage cheeses measured. Fresh herbs like chives or parsley for finishing.

6. Make the custard: whisk 3 large eggs with 1 1/2 cups (360 ml) heavy cream (or 1 cup heavy cream plus 1/2 cup whole milk), add 1/2 tsp fine salt, 1/4 tsp freshly ground black pepper and a pinch of freshly grated nutmeg; if making quiche au fromage whisk in 1 tsp Dijon mustard too. Taste lightly, its mild so season gently.

7. Assemble the quiche: sprinkle a little grated cheese into the bottom of the prebaked shell to help prevent sogginess, add your chosen filling evenly (bacon, spinach, mushrooms, or just cheese), scatter remaining cheese over top, then gently pour the custard over until it comes near the rim but not overflowing. Dont overfill.

8. Bake until set: bake at 375°F (190°C) about 30 to 35 minutes until the edges are set and the center is just slightly wobbly; if the crust or top browns too fast tent with foil. A knife in the center should come out mostly clean with a slight custard coating.

9. Rest and finish: cool the quiche at least 15 minutes so the custard firms, then sprinkle chopped fresh chives or parsley if desired. Serve warm or at room temperature.

10. Tips and hacks: chill the crust well for a flakier result, squeeze all water from spinach and mushrooms to avoid a soggy quiche, use room temp eggs so the custard mixes evenly, you can mix fillings (bacon plus mushrooms etc) just adjust amounts so the pan isnt overloaded.

Equipment Needed

1. 9-inch tart pan with removable bottom (or a 9-inch pie tin)
2. Rolling pin (for shortcrust or to gently fit puff pastry)
3. Large mixing bowl and a small bowl
4. Pastry cutter or fork, or your fingers to cut in the butter
5. Measuring cups and spoons
6. Parchment paper plus pie weights or a bag of dried beans
7. Skillet and spatula for cooking bacon, spinach or mushrooms
8. Whisk and box grater (whisk custard, grate the cheese)
9. Baking sheet and cooling rack for blind baking and resting

FAQ

Traditional Quiche Types Recipe Substitutions and Variations

• Cold unsalted butter (shortcrust pastry):
  • Vegetable shortening, 1:1 — gives good flakiness if you want a neutral taste.
  • Cold lard, 1:1 — traditional, very flaky and savory, but stronger pork flavor.
  • Chilled solid coconut oil, 1:1 — works if you need dairy free, expect a faint coconut note.
  • Margarine (stick), 1:1 — ok in a pinch, crust will be less rich than butter.
• Heavy cream (custard base):
  • Whole milk + melted butter: for each 1 cup cream use 3/4 cup whole milk + 1/3 cup melted butter, similar richness.
  • Half and half, 1:1 — slightly lighter but works fine for baking.
  • Evaporated milk, 1:1 — a denser, slightly cooked-milk flavor, still sets well.
  • Full fat canned coconut milk, 1:1 — dairy free option, will add coconut flavor so use carefully.
• Eggs (custard binder):
  • Silken tofu, puréed: about 1/4 cup per egg — makes a creamy vegan custard; add 1 tsp cornstarch per 2 eggs worth for a firmer set.
  • Commercial egg replacer (powder) like Ener-G: follow package, roughly 1.5 tsp powder + 2 tbsp water = 1 egg.
  • Liquid plant egg (eg Just Egg), use same volume as eggs called for — works straight in quiche.
• Gruyere or Swiss (cheese):
  • Comté or Emmental, 1:1 — nearly identical melt and flavor profile.
  • Fontina, 1:1 — melts beautifully, a bit milder and creamier.
  • Sharp cheddar, 1:1 — bolder flavor, a good stand-in if you like stronger taste.
  • Jarlsberg, 1:1 — mild, nutty, similar melting behavior to Swiss.

Pro Tips

1. Keep everything cold when you make the shortcrust or the butter will smear into the dough and you wont get flakes. Work fast, chill the dough well between rolling and baking, and if your kitchen is warm pop the cubed butter back in the fridge for a few minutes before cutting it in.

2. Kill the moisture from fillings so the custard does not turn watery. Squeeze wilted spinach in a clean towel or press frozen spinach in a fine mesh strainer, cook mushrooms until their liquid is gone, and drain crispy bacon on paper towel. Also scatter a little grated cheese in the bottom of the blind baked shell to help form a moisture barrier.

3. Make a silky custard: use room temp eggs so the mix emulsifies easily, whisk gently and strain the custard through a fine sieve to remove bubbles and bits for a smooth finish. Season the custard carefully its mild and under seasoning shows up after baking.

4. Bake and rest for best texture. Pull the quiche when the edges are set and the center still has a slight wobble, tent with foil if the top browns too fast, then let it sit at least 15 minutes before slicing so it firms up and you get clean slices.