Quiche Lorraine - Ostomy-Friendly Recipe (2024)

FAQs

What is the difference between a Quiche Lorraine and a quiche? ›

One of the biggest differences between a traditional quiche and a Lorraine is the filling ingredients. A Lorraine has a heavy cream and egg base and is filled with bacon and French cheeses. Whereas a traditional quiche is made with an egg center and mixed with a variety of cheeses, meats, and vegetables.

A Quiche Lorraine is a nutritious part of a meal that provides protein from the eggs and important starchy carbohydrates from the pastry. For those who are trying to gain weight, the cream and cheese from the filling, but also the butter in the pastry help boost your nutrition in a tasty way.

If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

Quiche Lorraine has origins beginning in the rural Lorraine region of France. While it's considered a French dish, it developed during a time when the Lorraine Region was under German rule. Even the word Quiche comes from the German word kuchen, meaning cake.

Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives. The original quiche Lorraine may not include cheese, but I won't tell anyone if you decide to add one cup of shredded Gruyere to the mix.

French people often enjoy eating quiche with a side salad or a light soup.

Ready made quiches can be high in calories and often contain a lot of fat – make sure you check the labels and make the healthiest choice. You can also buy crustless versions which often have fewer calories than regular versions.

Quiche filling should contain just enough eggs to prevent it from being soupy, but the eggs are (literally) a supporting player. It's the butterfat in the cream and milk that is responsible for a good quiche's disarmingly rich texture. In other words: Quiche isn't frittata with crust; it's savory custard with crust.

Overview: How to Make Quiche

Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc. Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins. Bake – Pour filling into crust and bake until just about set, at least 45 minutes.

How do you keep the bottom crust of a quiche from getting soggy? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

There's no right or wrong answer to this question, as quiches are great served hot or cold.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

The pastry is known as pâte brisée. Fillings can include any combination of cheese, herbs, vegetables and smoked meat or fish.

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

Pie

Quiche / Type of dish

Classic Quiche Lorraine Ingredients

Bacon is the most traditional choice for the meat in a quiche Lorraine, but ham is just ever so slightly less classic and is every bit as yummy. So use what you have or what you prefer—your quiche will be a show-stopper either way.