If you came because you want to know how to make a quiche, let me tell you, it’s much easier than it sounds.
The most familiar and original quiche was quiche lorraine. It’s quite an old dish originating in Germany (you thought it was France, me too). It was a bread dough covered with an egg custard and bacon. Cheese was not part of the original dish, but as history has shown us, food evolves and recipes change. Bread dough became buttery pie crust which is where the French took over. I think I might love that bread dough idea!
Today, the quiche lorraine recipe always has bacon (or ham) and gruyere or swiss cheese, eggs, cream and in baked in a tart pan with flaky pie crust.
You can choose any ingredients you like and call it quiche if there’s a pie crust, a fluted tart pan, a savory egg custard mixture, mainly made with eggs and cream, and some sort of ingredients. I supposed egg custard pie is the sweet version.
Did you know a recipe can be French and Southern at the same time?
In this recipe, I used sweet potato puffs and country sausage. You could use cubed sweet potatoes or white potatoes as a substitute, and don’t forget some golden shallots. I wanted to highlight the sausage rounds, but you could highlight sweet potato rounds as I did in this frittata.
The Proper Ratio for the Right Custard
Six eggs to 1/2 cup cream (or half and half) to 2 to 4 ounces cheese per pie crust seems to work well. For a richer custard, use 3/4 cups cream. Then add in any ingredients you like, but don’t go crazy, because the highlight of quiche is tasting that savory custard.
Sometimes I play around and make individual quiches. Use same ratios and pour almost to the top, leaving some pie crust showing.
I’ve cheated on the cream and have used half and half or buttermilk in the past. Heavy cream will give you the richest custard, and it really does depend on what your other ingredients are. When I used the buttermilk, I used fresh corn and it was dreamy and so “farm like.”
If you want to know how to make a quiche a super easy way, a few years ago I made quiche with raw tortillas, and it worked like a charm, but of course, you won’t have that buttery, flaky crust to dive your fork into.
Seafood quiche is quite popular and the added touch here is the pistou, a mixture of basil, pinenuts, and olive oil.
However, there is nothing quite as satisfying as real pie crust, which I believe is the culinary world’s finest creation.
For those faint of heart in making a pie crust, you can use store bought, but I do encourage to tackle once and for all the pie crust. If you follow my instructions, it’s practically no fail, and I’ve created a video for you. Even though you only need the bottom, make the whole thing, and save the remaining crust for other things like hand pies, or mini-tarts. (Pie dough freezes well).
The recipe I’m giving you today was part of a recipe development I did for Cece’s Country Sausage, although for their website, I left out the shallots. I love this recipe and their sausage. It not just because I develop the recipes for their website. I’ve compared to others on the market and it’s my favorite by far.
I hope this answers some of your questions as to how to make a quiche. If not, please comment, and I’ll try to help.
Please connect with me on Instagram, lots of pretty pics you don’t see here.
How to Make a Quiche and a Country Sausage Sweet Potato Recipe
- 1 pie crust see below note
- 16 frozen sweet potato puffs or 1 sweet cooked sweet potato peeled and cubed
- 6 country sausage patties
- 2 tablespoons thinly sliced shallots
- 1 teaspoon butter
- 6 large eggs
- 1/2 cup heavy cream or half and half
- 2 ounces cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 425 degrees F.
- Bake sausage patties and sweet potato puffs according to package instructions.
- Soften shallots till nearly golden in a teaspoon of butter.
- Beat six eggs with half and half.
- Add cheese.
- Lower oven to 400 degrees F.
- Pour 3/4 of egg mixture into pie pan.
- Add sausage patties and sweet potato puffs.
- Pour remaining eggs.
- Bake for 20-25 minutes or until lightly golden and center is not wobbly.
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