Quiche is the perfect addition to any picnic or summer lunch. Transform the quiche recipe ham and cheese quiche with the more grown up flavours of chorizo and manchego.

Make a simple crustless quiche to cut out the faff of making pastry. A star rating of 0 out of 5. Make the most of eggs in this versatile veggie quiche. A star rating of 5 out of 5. Pack these mini quiches with bacon and cheese for a picnic.

Enjoy this versatile vegan tart with spinach and tomato. A star rating of 4 out of 5. Use shop-bought pastry to make this quick and easy cheese and onion quiche. Enjoy for a weekend lunch or as part of a buffet. Impress guests over for lunch with this French onion quiche with a gruyère and thyme pastry. Great for a summer picnic or entertaining dish. Give quiche Lorraine a makeover with spiced pastry, smoked bacon, three types of cheese and an irresistibly light soufflé-style filling.

You can make and freeze this pretty quiche ahead of time. On this Wikipedia the language links are at the top of the page across from the article title. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage—”quiche Lorraine”—was recorded in 1925. The first time I sampled a quiche, sometime in the late 1960s, I was convinced it was the most sophisticated and delicious thing I’d ever tasted. But since then, the poor quiche has had a hard time of it. English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century.

It may be made with vegetables, meat or seafood, and be served hot, warm or cold. Some recipes add cheese, but the traditional Lorrainian version does not. Archived 2020-02-21 at the Wayback Machine, Oxford English Dictionary, OUP 2015. This source also notes the first reference to 1805, in J. London, EETS OS 91, 1888, repr. Mastering the Art of French Cooking, Volume One. Glorious French Food: A Fresh Approach to the Classics.

Wikiquote has quotations related to Quiche. For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. 5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.

Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead. While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.