How I make Mushroom & Spinach Quiche in Le Cordon Bleu
- bigboyrecipe2015
- Mar 23
- 5 min read
Updated: Mar 31
As a classic dish, the "French Bacon and Mushroom Quiche" perfectly showcases the allure of French culinary culture. This savoury tart is built upon a crisp pastry base, paired with a rich egg and cream filling and an assortment of flavourful ingredients. It not only offers a multi-layered taste experience but also carries a deep sense of traditional heritage.
What is Quiche?
The term "Quiche" originates from French, referring to a baked dish consisting of a pastry crust encasing an egg and cream filling. Its basic structure features a crisp pastry made from flour and butter, filled with a smooth mixture primarily composed of eggs and heavy cream, customisable with various ingredients such as vegetables, meats, or cheeses. The history of Quiche can be traced back to medieval northeastern France, particularly the Lorraine region. It is said that local chefs at the time used eggs and cream to create tarts, later incorporating bacon and cheese, which evolved into the widely recognised "Quiche Lorraine." Initially a staple of peasant cuisine, Quiche spread across France and eventually the world over time, thanks to its delightful flavor and ease of preparation, establishing itself as a classic in French gastronomy.
Quiche in France
In France, Quiche is an exceedingly common dish, effortlessly found on family dining tables as well as in the menus of cafés and bakeries. Its simplicity and versatility with ingredients make it a frequent presence in the daily diets of French people. Quiche can serve as a lunchtime main course, accompanied by a fresh salad for a light yet satisfying meal; it can also be enjoyed as a snack during afternoon tea, pairing wonderfully with a cup of tea or coffee; or even at dinner, complemented by a bowl of soup or a glass of red wine, transforming into a heartwarming main dish. Regardless of the occasion, the adaptability of this savoury tart makes it a beloved choice. Particularly in today’s busy lifestyles, many French people prepare Quiche in advance, storing it in the refrigerator for enjoyment at any time—delicious whether served hot or cold.
What is Pâte Brisée?
Pâte Brisée is an essential foundation for Quiche, its French name meaning "broken dough," aptly describing both its preparation process and texture. This pastry is made from flour, cold butter, salt, egg yolk, and a small amount of water. The process involves rubbing the butter into the flour until it resembles coarse breadcrumbs, then gently combining it into a dough. The key is to avoid over-kneading, preserving small butter particles within the mixture. During baking, these butter pieces melt and release steam, creating tiny air pockets in the dough, resulting in a crisp, layered texture. Another interpretation is that this pastry is intentionally not over-mixed to prevent the full development of gluten, which is why it’s called "short pastry" in English, indicating underdeveloped gluten. Unlike sweetened pastry (such as Pâte Sucrée), Pâte Brisée contains no sugar, offering a neutral flavour that pairs perfectly with savoury fillings, making it an ideal choice for Quiche.
Filling Combinations
For this "French Bacon and Mushroom Quiche," the filling includes bacon, mushrooms, and spinach—bacon provides a salty richness, mushrooms add a crisp texture, and spinach cuts through the richness, offering a fresh note. Pairing it with a salad can further enhance its refreshing appeal. However, the charm of Quiche lies in its flexibility, with nearly limitless filling options. Traditionally, onions and cheddar cheese are popular choices, delivering robust flavour; seafood enthusiasts might opt for salmon, shrimp, or crab meat to elevate the dish with oceanic freshness; for vegetarians, pumpkin, sweet potato, or roasted bell peppers offer healthy and vibrant alternatives. Additionally, herbs like basil or rosemary, or nuts such as pine nuts, can introduce unique accents to the Quiche. This versatility allows Quiche to adapt to diverse tastes and seasonal ingredients, ensuring it never grows tiresome.
The "French Bacon and Mushroom Quiche" is more than just a delicious dish—it encapsulates the essence of French culinary heritage. From the peasant homes of medieval Lorraine to modern dining tables, Quiche has won countless hearts with its straightforward preparation and rich flavours. When you have the time, why not try making it yourself, savouring both the joy of baking and the satisfaction it brings to your taste buds? Whether as a casual snack or a highlight at a gathering, Quiche is sure to shine on any table.
Watch the video below now! Scroll down for a detailed written recipe and step-by-step instructions.
Ingredients
Pâte Brisée (for 20cm flan tin)
Plain Flour | 150g |
|---|---|
Unsalted Butter | 75g |
Salt | 2g |
Egg Yolk | 1 each |
Water | 32g |
Stuffing
Bacon (shredded) | 2 slices |
|---|---|
Baby Spinach | 80g |
Mushroom (sliced) | 120g |
Goat Cheese | 70g |
Garlic (chopped) | 1 clove |
Royale (Filling)
Egg | 3 each(reserve a bit) |
|---|---|
Thickened Cream | 200g |
salt | ½ tsp |
White Pepper | to taste |
Nutmeg | to taste |
Steps
For Pâte Brisée:
1.
Rub flour, salt, and butter together until it resembles breadcrumbs.
2.
Add egg yolk and water, Combine into a smooth dough. Be careful not to over-knead to avoid making the dough too tough.
3.
Roll the dough out to 2mm thick, then place it in the fridge to rest for 10 minutes.
4.
After 10 minutes, press the dough into a 20cm tart tin, leaving an overhang beyond the edges, and return it to the fridge to relax for 20 minutes.
Prepare Filling:
5.
Crack eggs into a bowl, whisk well, and set aside a small amount for brushing the pastry later.
6.
Mix in fresh cream, then strain through a sieve.
7.
Season with salt, black pepper, and nutmeg, stir well, and set aside.
Baking Pâte Brisée:
8.
Preheat oven to 180°C. Remove the tart tin from the fridge, trim the edges of the dough, and lightly press the edges with your fingers. Use a fork to prick on the dough.
9.
Line the tart tin with baking paper, fill with weights like rice or beans, and blind bake in the oven for about 25-30 minutes until it’s 80% cooked. (During baking, proceed to step 12 to prepare the filling.)
10.
Once 80% cooked, brush the pastry with the reserved egg mixture. Return to the oven for another 5 minutes until the base turns golden.
11.
Remove from the oven and let it cool.
Prepare Stuffing:
12.
Heat a pan over medium heat, add bacon and cook until fragrant, then add mushrooms and fry until soft. Set aside.
13.
Using the same pan, heat it up again, add oil, garlic, and spinach, and stir-fry quickly until softened. Pat dry.
Assembly:
14.
Evenly distribute the bacon, mushrooms, spinach, and goat cheese into the pastry case.
15.
Pour the egg mixture into the tart tin until 80% full, then sprinkle more goat cheese on top.
16.
Bake in the oven at 160°C for around 20 minutes. Once done, it’s ready to enjoy!
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