Simple Tarragon Quiche
A quiche is a baked, unsweetened custard pie, often made with savory fillings. Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish. The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen). Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s.
Ingredients
- 5 eggs
- 1 ⅓ cup (320 ml) cream (approximately 30% fat)
- 1 teaspoon chopped fresh tarragon
- 1 dash ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 prepared frozen pie crust
- ¾ cup (180 ml) freshly-grated Swiss cheese
Steps
- Preheat oven to 375°F (190°C).
- Blend eggs, cream, tarragon, nutmeg, salt and pepper as briefly as possible until homogeneous.
- Layer shredded cheese and blended mixture alternately in the pie crust until full.
- Bake 35–40 min until a toothpick or fork in the middle comes out clean.
- Cool at least 20 min before serving.
Notes from the original
- Use nutmeg sparingly.
- Fresh tarragon will be better than dried tarragon.
- Placing a very hot pan in under the quiche will give it greater volume.
- Try making quiches with sautéed onions, sautéed broccoli, and shredded sharp cheddar cheese; feel free to experiment.
Source. Adapted from “Cookbook:Simple Tarragon Quiche” by Wikibooks contributors, revision of 2025-09-03, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Quiche Lorraine.jpg (author listed on the file page), CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.