What to serve with quiche for brunch?

30 Sides To Serve With Quiche 01 of 30. Roasted Broccoli. ... 02 of 30. Asparagus with Cheese Sauce and Herb Breadcrumbs. ... 03 of 30. Spring Salad with Berries and Bacon. ... 04 of 30. Sugar Snap Pea Salad. ... 05 of 30. Oven-Roasted Asparagus. ... 06 of 30. Romaine Salad With Oranges And Radishes. ... 07 of 30. Broccoli Salad. ... 08 of 30. Fresh Fruit Salad. More items... Mar 9, 2024

What is a breakfast quiche called?

Often, frittatas are served cold, which makes them a great make-ahead dish for brunches and other occasions. But they're still certainly delicious served warm. And just like quiches, frittatas are versatile enough to keep you busy for weekends to come.

How do you serve a quiche at a buffet?

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.

What is a good side dish to serve with quiche?

A simple salad tossed with vinaigrette, a cup of sour, melon or a roasted vegetable medley would all be nice choices. Salad is always great wiyh quiche! Fruit, too!

What's the difference between quiche and quiche lorraine?

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine .

What is the difference between a quiche and a breakfast casserole?

Egg Casserole They are heartier than a quiche, leaning more towards a strata in texture. If you are dairy-free, you can use almond, cashew, coconut, hemp, rice, soy milk, or any other non-dairy milk you prefer.

Do French people eat quiche for breakfast?

The original recipe is the Quiche Lorraine. It is not eaten at breakfast . You can eat it at lunch or dinner.

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.

When should quiche be served?

In Europe, quiche is a decidedly an afternoon meal . Bistros and cafes and even restaurants with white linen tablecloths will serve quiche for dinner, either as a starter or a main. You'll see it on a lunch menu too, but since breakfast is something for American tourists, it isn't that common.

Can you serve quiche at a tea party?

While sweet treats are a huge part of an afternoon tea party menu, savoury treats are equally as important. Try savoury sandwich fillers such as egg and cress, or delicious warm quiches .

Is quiche breakfast lunch or dinner?

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 .

Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan (2024)

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Nealey Dozier

Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at www.dixiecaviar.com.

updated May 2, 2019

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Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan (1)

Serves12

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The Key to Making Ham and Onion Quiche in a Sheet Pan

For the custard, I tripled my favorite onion and ham tart recipe and used a tip I learned from Thomas Keller to make sure there was goodness in every bite: Mix the batter in the blender to create lots and lots of bubbles to help suspend the filling ingredients instead of letting them sink to the bottom.

I’m excited to say that everything came together to create a sublime quiche — a beyond buttery crust, a creamy custard, and flavorful bursts of onion and ham. It definitely feeds a crowd, so make sure you have some hungry mouths to feed.

Tester’s Notes

Quiche for a crowd with no muffin cups to clean? Amazing! This is just right for Sunday brunches or showers for babies and brides. When party planning, I look for spots to streamline. Nealy, the post’s original author, included an intriguing tip garnered from famed chef Thomas Keller: Use a blender to aerate the custard to encourage suspension of quiche fillings. It’s a clever tip, but I’ll try it when preparing a deeper egg pie.

For this shallow sheet pan version I’m sticking to a simple whisk. Country ham and vidalia onion are classic Southern ingredients. Bacon can surely be substituted, but since the ham needs no precooking, I’ll reach for it when party prepping. Just remember — country ham is quite salty, so small pieces are ideal.

–Patty, March 2018

Country Ham and Onion Quiche

Serves 12

Nutritional Info

Ingredients

For the crust:

2 1/2 cups
all-purpose flour
1/2 cup
grated Parmesan cheese
1 1/2 cups
(3 sticks) cold, unsalted butter, cut into cubes
1 teaspoon
salt
Pinch
cayenne pepper

For the filling:

Olive oil
1 cup
diced sweet onion, preferably Vidalia
1 cup
diced country ham (or cooked bacon or pancetta)
1 cup
grated Gruyère cheese
2 cups
heavy cream
1 cup
whole milk
8
large eggs
1 tablespoon
kosher salt
Ground white pepper, to taste

For serving (optional):

Sour cream
Fresh parsley

Instructions

Make the crust: Place the flour, Parmesan, butter, salt, and cayenne in the bowl of a food processor fitted with the blade attachment. Pulse until the mixture just starts to resemble coarse cornmeal; there should still be some visible pieces of butter. Transfer the mixture to a 13x18-inch sheet pan and gently pat it evenly into the bottom (but not up the sides).
Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F. Bake until the crust is pale golden-brown in color, about 20 minutes. Remove from the oven and cool while making the filling.
Make the filling: Heat a tablespoon or two of olive oil in a medium frying pan over medium heat until shimmering. Add the onions and cook until translucent and tender, about 6 to 8 minutes. Sprinkle the onions, ham, and Gruyère evenly over the baked crust.
Place the cream, milk, eggs, salt, and white pepper in a blender and blend until frothy. Skim off and discard any foam from the top. Pour the custard evenly over the onion-ham-cheese mixture.
Bake the quiche until the custard is set, 33 to 38 minutes. Remove from the oven and allow it to cool for a minimum of 15 minutes, or wait to serve at room temperature (Thomas Keller serves his chilled). Cut into 12 large rectangles or small squares; serve with a dollop of sour cream and garnish with sprig of Italian parsley for color if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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