Recipe a day
Quiche: An French Classic That Originated in Germany
When you're looking for something flaky, creamy, and savory that's appropriate brunch, what comes into your mind? Did you say Quiche?
Quiche is a savory custard pie that has been gracing our tables since the '80s and '90s. This famous pie has delicious mix-ins, including smoked salmon, cheese, and herbs—perfect for the weekend brunch.
As rich as its flavor is, Quiche also has a rich history with recorded dishes dated back to the Roman era. This classic savory pie was first called Patina— which describes a broad and shallow dish used in Ancient Rome.
Even though Quiche's first glimpse was back in the Roman century, modern recipes for Quiche have evolved from medieval Germany. According to food historians, this go-to brunch dish was first concocted in the kingdom of Lothringen in Germany. It was called 'quiche Lorraine.'—an open pie with egg, cream custard, and smoked bacon filling.
Later the "open pie" gained popularity in France. The French then added their own twist by putting in some cheese. Which was soon renamed 'Lorraine.' Since then, it grew, and other countries started to add their own flavor to it.
In the United States, Quiche is a popular easy to make breakfast dish. However, as time evolved, Americans started adding their own take to it—using chicken, beef, spinach, and more. Today, Quiche isn't only for breakfast. It's fantastic for lunch, dinner, parties, and so much more that can be served in many ways with many different accompaniments.
Is Quiche easy to make? The short answer is yes. Join one of our live cooking experiences, and we'll show you. Maybe David Hernandez's soulful vocals can serenade us while you make it. Yes, David Hernandez is joining us as we make a Smoked Salmon and Black Truffle Quiche from scratch, along with a summertime fresh lemon vinaigrette salad and Sarah's original Passion Fruit Bellini. Let's take the classic Quiche to the next level. Book your experience now!
Want to take your dishes to next level with a step-by-step video instruction? We have on demand classes that feature dishes you never knew you could make at home. Click here! Interested in a private event with truffle shuffle? Click here to learn more.
Smoked Salmon Quiche with Summertime Salad
- 1 pack Smoked king salmon
- 1 pint Cream
- 1 pint Milk
- 6 ea Eggs
- 2 cups AP flour
- 1 Tsp Kosher salt
- ½ lb Butter
- 1 oz Arugula
- ⅓ cup Ice cold water
- 1 oz Spinach
- 1 oz Baby kale
- 2 oz Olive oil
- 1 ea Meyer lemon
- 1 clove Garlic
- 1 jar Truffle Carpaccio
- 1 ea Leek
- 1 packet Balinese Truffle Salt
- Cutting board
- 2 Mixing bowls
- Aluminum foil
- Metal spatula
- Cheese grater
- Plastic wrap
- 2 9” pie tins
- Rolling pin
- Parchment paper
- Sheet tray
- Small saute pan
- Cooling rack
- ¼ cup Measure
Mise en Place
Place the AP flour and kosher salt into the mixing bowl, whisk to combine.
Dice 6 ounces of butter and add it into the bowl with the flour and salt.
Rub the flour mixture together with the butter until small pea sized pieces of butter are left.
Very gently mix the ice water (without the ice!) into the bowl until a dough forms.
Remove the dough from the bowl and fold it together twice. Lightly dust with flour and wrap with plastic wrap. Keep in the fridge until class starts (if the dough doesn’t rest long enough it will shrink while cooking).
3 Hours Before
Preheat the oven to 350F.
Divide the dough in half and roll out each half into a 10” circle. Make sure the dough is larger than the pie tins by at least an inch.
Place the dough into the pie tins very gently.
Cut a large round of parchment paper and lay on top of the pie dough. Fill the pie tins with the baking beans (these are essential during baking because they keep the dough in the correct shape).
Bake the pie dough shell for 45 minutes, rotating halfway through cooking, until the pie dough is golden brown and delicious.
Remove the baking beans and bake for an additional 3-5 minutes. Allow the pie shells to cool and have these blind baked shells ready for the class.
- Preheat the oven to 350F.
- Wash and slice the leeks. Cook the leek with a pinch of Balinese Truffle Salt in the small saute pan with a little butter over medium heat until soft. Reserve off of the heat.
- Dice the smoked salmon into pieces. Chop half of the Truffle Carpaccio.
- Place the eggs, cream, milk, chopped Truffle Carpaccio, and a pinch of Balinese Truffle Salt into a mixing bowl and whisk together until frothy. This is the custard base.
- Place the blind baked pie shells onto a sheet tray.
- Lay the pieces of smoked salmon and leeks along the bottom of the pie shells and fill the shells with the custard base.
- Transfer the quiches to the oven and bake for about 50-60 minutes, rotating halfway through.
- While the quiche is baking, make the Meyer lemon vinaigrette by zesting and juicing the lemon.
- Mash the garlic clove.
- Place the lemon juice, zest, mashed garlic, 1 teaspoon of water, and a pinch of Balinese Truffle Salt into a mixing bowl and whisk together.
- Slowly drizzle in the olive oil to emulsify. This is the Meyer lemon vinaigrette.
- Toss the greens together in a mixing bowl and place into the fridge.
- Once the quiche is cooked, remove it from the oven and allow it to cool on a cooling rack.
- While the quiche is cooling, make the salad by dressing the greens very lightly with the Meyer lemon vinaigrette.
- Plate up the finished dishes with a little side salad, top with some shaved Parmesan cheese, and place a slice of that beautiful smoked salmon quiche alongside. Top that beautiful quiche with a few slices of Truffle Carpaccio. Have fun and enjoy a delicious brunch!