Basic Quiche and Variations

A quiche is savoury egg custard with additions like bacon or cheese, baked in an open pastry shell. The quiche is a favorite and traditional brunch dish, as it is usually served at room temperature or chilled so the custard has time to firm up. It is also quite simple to make, and additions of variation ingredients enable you to create your own distinct recipes.

Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of the more typical piecrust. Eggs and cream were added to bacon and baked in the brioche shell.

Variations include - Quiche Lorraine, Smoked Salmon and Dill Quiche, Chicken and Mushroom Quiche, Broccoli and Spinach Quiche, Pumpkin and Feta Quiche, Salmon and Oyster Quiche, Zucchini and Salami Quiche and Sunshine Quiche.


  1. Preheat the oven for the pastry.
  2. Make the pastry according to the recipe.
  3. Blind bake in a hot oven 230°C set on base heat for approx 10 minutes. Allow to cool.
  4. Turn the oven down to 180°C and change the setting to bakers function.
  5. Meanwhile, make the quiche or frittata mixture.
  6. Pour the mixture over the cooked pastry and even out the ingredients with a fork.
  7. Combine the remainder of the tasty cheese and the parmesan cheese and sprinkle over the egg mixture.
  8. Bake at 180°C for approximately 35 minutes or until firm to touch, or a skewer inserted into the centre comes out clean.


Add all variations to the egg mixture before placing it in the pastry case. If the ingredients would orally be served cooked, cook and cool them before adding them to the egg mixture.

Like us on Facebook Join our Google+ Page Follow Victoria on Twitter Subscribe to our YouTube Channel