Served Warm or Cold, This Bacon-Cheese Quiche Is a Delicious Recipe Any Time of Day (2024)

FAQs

Is quiche served warm or cold? ›

Whether you serve it as an appetizer or a main dish, quiche can either be cooked ahead of time and served warm, cold, or at room temperature.

With a savory, custardy filling — often speckled with all types of cheeses, veggies, and meats — and a buttery-rich crust, quiche is downright showstopping. It's the dreamiest dish to dig into for a special family breakfast, a weekend brunch, or simple lunch or dinner.

Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to! That's one of the reasons it's so great for a celebratory morning breakfast.

"But the quiche will taste better if you allow the final product to cool completely (think several hours or even overnight) before slicing," says Zimmerman. Then, warm up individual slices or serve them at room temperature. (If you won't be enjoying your quiche until the next day, be sure to refrigerate it.

There's no right or wrong answer to this question, as quiches are great served hot or cold. Cold, they can make a fantastic light lunch on the go, are a popular dish at any buffet table and perfect for picnics.

How long should quiche rest before cutting? Remove the quiche from the oven and let the inside continue to cook while the exterior cools to a warm temperature. Waiting about 10-20 minutes before slicing is usually sufficient.

The oven is by far the best method for reheating leftover quiche, especially if you're serving up quiche Lorraine. This type of quiche is packed full of bacon that will get rubbery in the microwave. The oven will also help retain the flavors of any other type of quiche, plus preserve the texture of that delicate crust.

Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories.

Specifically, quiche needs a side that offers both cool contrast and crunch. A simple green salad or some sad bagged leaves will not cut it – of course, nor will a jacket potato. Instead, think raw vegetable salads (celery, fennel, kohlrabi, radish, cabbage, etc) and slaws that minimise the mayo.

Primarily made of eggs, quiche is a one-dish meal made of protein, calcium, essential vitamins, and minerals. Quiche can be a healthy dish when prepared with a few ingredient swaps.

What do the French eat with quiche? ›

Quiche is traditionally served with a green salad and crusty French bread, but the sky is the limit when you start thinking of other options. Here are some ideas: A simple green salad such as arugula tossed with an olive oil and lemon vinaigrette.

You can freeze quiche for up to 3 months with excellent results, and you have several options for doing it: You can assemble and freeze it before baking, you can bake and then freeze the quiche for reheating later or you can freeze the unbaked filling and crust separately.

Spraying your pie pan with cooking spray or greasing the pan might change the texture of the bottom of the crust, so if you're not going to remove the whole pie from the dish before serving and it doesn't have a sticky, messy filling, it's more than okay to refrain from greasing the pan.

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

I would estimate at most 2 to 3 days, maximum. Generally my quiches are eaten within a day, maybe next day at most.

When you bake a custard, the proteins in the egg coagulate and cause the custard to set. But if you bake it for too long, or at too high a temperature, the proteins become over-coagulated and force out liquid, creating that curdled appearance. That's syneresis.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

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.

Quiche pairs well with a variety of sides, such as green salads, fresh fruit, roasted vegetables, or fresh muffins, the options are endless. How should quiche be eaten?

The German connection makes a lot more sense when you consider the famous quiche's namesake, Alsace-Lorraine, has changed hands between France and Germany countless times. The thing with quiche, though, is Americans treat it like a morning food – breakfast, brunch, and on rare occasions, lunch menus.

Can you eat quiche straight from the box? ›

To serve cold: This product is ready to eat. However, for best results we recommend that you re-heat it first and allow to cool for before serving.

French people often enjoy eating quiche with a side salad or a light soup. This combination makes for a satisfying and balanced meal that is popular in French cuisine.

Can be eaten hot or cold. Oven cook from either chilled or frozen. Before cooking: Preheat oven. Remove all packaging.

To make quiche ahead of time, bake it as instructed and let it completely cool. Store it in the refrigerator for up to three days. To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, until just heated through.