A Brief History of Quiche
It’s a common misconception that the French invented the quiche. True, they may have made it a staple of their rich menus and culinary classics. Some might even say it’s the French who made quiche what it is today, with all its variations and the addition of fromage (a.k.a. cheese) — and let’s face it, even the way they say “cheese” sounds extra delicious.
However, the Germans actually created the first quiche during medieval times, making it simply from cream, eggs and smoked bacon.
We’re not sure which country takes credit for the crust part of a quiche, but hats off to them because crust just makes everything better, right?
The simplicity of the first quiche was likely what made it so tasty, but we can understand why the French felt the need to enhance the flavor of the original version.
Adding salt and pepper was a good start and, eventually, sautéed vegetables, perhaps some sausage and, again, CHEESE!
So, thanks to the pioneering spirit of the Germans combined with the culinary experimentation of the French (along with everyone being just plain hungry), we now have quiche as we know it today, in all its scrumptious variations.
WHEN TO EAT QUICHE
While eggs are most often thought of as a breakfast food, quiche is more of a savory custard pie and is often served for brunch or lunch. Just add a small side salad and your meal is complete.
It’s also perfect as a midnight snack. Because who wants ice cream when you have creamy quiche, the no-guilt but equally decadent snack, in your fridge? Then don’t forget how frequently small quiches are served as hors d’oeuvres at events and parties.
Ultimately, though, it’s the pie factor that makes quiche so beyond-breakfast special and great for brunch, lunch and snacks.
Like a pie, it has a crust that gets baked and then filled with rich ingredients that then transform into a light and fluffy filling…all because of the eggs.
When done right, quiche has layers of flavor that make you anticipate every next bite.
WHAT MAKES THIS ARTICHOKE RED PEPPER QUICHE BETTER?
Not to quack about ourselves too much, but we think it’s Utopihen’s Pasture Raised Duck Eggs.
Like all eggs, duck eggs are packed with nutrition to keep your mind and body performing optimally, but duck eggs are different from chicken eggs. They tend to be larger and have 7 to 9 grams of protein per egg, plus additional good fatty acids (100mg of omega-3 compared to 37mg in chicken eggs). Duck eggs also contain all eight essential amino acids, plus the vitamins and minerals we all need to feel great.
But, specifically related to quiche, they have something even more important: larger, creamier yolks which result in an even creamier quiche filling.
They also have a heartier shell. So when you break open your duck eggs, hit the side of the bowl a little bit harder than you usually would to crack your eggs.
And the taste? Very much like chicken eggs but richer. Again, making them the perfect choice for quiche.
We wonder if the Germans and the French even knew what duck eggs could have done for their quiches!
If you eat a keto diet, you know that one secret to a great keto meal plan is recipes made with high-quality ingredients. For example, in a keto diet, high-quality fat (not just any fat) is essential. Good protein, vitamins and minerals are a must.
We also can’t forget how important amazing flavor is when you choose a keto diet, simply because great tasting food makes you feel more satisfied and feeling more satisfied helps you stick with your plan.
If there’s a particular ingredient listed in this recipe that simply isn’t your favorite — or if, like the French, you are ready to experiment and make your own signature quiche, below is a starter list of other ingredients to try:
- Green Pepper
- Colby Jack
- Canadian Bacon
- Sausage (all kinds)
Now you can see why we find quiche so irresistible:
It’s history dates back to medieval times. It was invented by the Germans and perfected by the French (that’s their story, of course). It’s perfect for any menu (including keto), making it a great addition to your recipe collection. Plus, it’s rich in high-nutrition ingredients and is customizable to your tastes.
The most major bonus? It’s fun to make.
We hope you enjoy our quiche recipe — and we wish you many more adventures in quiche creativity to come.
Red Pepper Artichoke Quiche
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1 Duck Egg, whisked
- 1/2 cup Unsalted Butter, melted
- 1/2 tsp Garlic Salt
- Pinch of Pepper
Filling (all ingredients for the filling should be at room temperature)
- 3 Duck Eggs
- 1/2 cup Heavy Cream
- 1/2 cup Whole Milk
- 1 cup Gruyere Cheese
- 7 Artichoke Hearts, drained and cut in half
- 1 1/2 cups Fresh Spinach
- 3/4 cups Red Pepper, diced
- 3 tbsp Onion, diced
- 1 tbsp Olive Oil
- 1 tsp Garlic, minced
- Mix dry ingredients in a medium mixing bowl.
- Whisk egg and add it to the dry ingredients.
- Using a large fork stir the mixture, adding in the melted butter until the mixture is fully combined. It should resemble wet sand.
- Preheat your oven to 400 degrees F and let the mixture rest for 5 minutes.
- Once the crust mixture has rested, press it into a pie plate. Evenly distribute the mixture across the bottom of the pie plate, as well as up the sides using the palm of your hand and fingers as needed. You want a nice even layer all the way around pie plate so that the crust bakes evenly.
- Poke the bottom of the crust with a fork so air can escape as you bake it.
- Place pie plate on a baking sheet so it’s easy to move in and out of the oven.
- “Blind bake” the crust by lining it with parchment paper and then filling with pie weights (dry beans or rice can also be used).
- Bake 10 minutes until it's a nice golden brown.
- Once the crust is done, cool for 5 minutes. Then remove the pie weights and parchment paper. If crust is not 100% done on the bottom that is okay. The crust will finish baking with the quiche filling.
Filling (make sure all your ingredients are at room temperature to allow your filling to bake evenly)
- Reduce oven temperature to 375 degrees F.
- Drain artichoke hearts, cut in half and set aside.
- In a medium pan, sauté garlic, onions, red pepper and spinach until al dente. This releases any moisture in the veggies before they're added to the filling and it flavors them too.
- Remove from heat and scoop into a bowl to cool slightly.
- Add the artichoke hearts to the same pan and sauté lightly to release any remaining liquid. Then remove them from the heat and set aside.
- In a large bowl, add the milk, cream, duck eggs, Gruyere and a pinch of pepper. Whisk to combine.
- Add the red pepper veggie mixture to the heavy cream mixture and mix to combine. Don't add the artichoke hearts just yet.
- Pour the mixture into the prepared crust.
- Arrange the artichoke heart halves around the top of the quiche gently so they do not sink into the egg mixture.
- Bake until mixture is set and firm in the center, about 40-45 minutes.
- Cool for 5 minutes and serve.