Homemade quiche recipes that aren't bland?

[janeandmarysmum]

Hi I have been making my own quiches but they always seem to turn out very bland. Can anyone advise how to make my quiches more exciting? I love spicy food - can quiches be spicy? If so, how?
Thanks.

I know what you mean! TBH, you can throw in anything you like!
Smoked bacon, chorizo, caramelised onions etc would all add a kick.

I haven't made a quiche in years but traditionally, I'd argue they aren't strongly flavoured.

Having said that, what I learnt is that 1. a bit of cream made a huge difference in general deliciousness and 2. be generous with whatever you're using in your quiche. None of this "2 rashers of bacon for a large quiche" bollocks. You need generous amounts of strongly flavoured meat/cheese - bacon, feta, stilton etc. 3 On that note, ALWAYS include cheese, even if it is just a bit of basic cheddar.

And I see no reason why you couldn't make it a bit spicier. Chilli and paprika are both flavours that go well with eggs. I'd try a nice Chorizo, chilli and broccoli one perhaps.

I'm thinking adding blue cheese and chorizo might be good.

Are you seasoning the egg mixture well enough? Eggs and dairy products need a lot of seasoning in my experience. I often add an extra yolk to quiche custard to bump up the richness.

Thanks so much @Darkclothes @SpaceOP @Comedycook and @LadyMonicaBaddingham. Lots of great ideas!

When adding cheese add about half the cheese grated and then add the rest in small cubes. Don’t use mild cheeses. Gruyère is an excellent ADDINITIONAL cheese to add a different layer of flavour.

use strongly flavoured meats, bacon, pancetta, mortadella, chorizo.

Season really well be generous with paprika, smoked paprika, cumin, garlic, parsley etc.

if you like spice then chilli flakes work well and there’s no harm in putting diced jalapeños or other chillis in. (Not what I like myself but to each their own)

also consider layering things. Like adding a layer of caramelised onion to the crust before (gently) pouring in the rest of the filling.

Thank you

Try adding to your pastry, ground nuts work well but I’ve also added herbs, nigella seeds, Parmesan and smoked paprika.

Use puff or flaky pastry (honestly) Mix eggs, lots of mature or extra mature cheddar, diced or sliced onion if you like it and sliced vine ripened tomatoes on the top.

I make it crustless sometimes but I think then it’s called frittata?
I promise you it’s so delicious!

There's a Hairy Bikers quiche recipe that uses Parmesan in the pastry, it's gorgeous.

I smear Dijon mustard on the pastry base before I add the filing. And add tonnes of black pepper on the top

Caramelised onion and goats cheese

stilton quiche with a thin layer of pears on top before baking

roasted red pepper, feta, olive and sundried tomato with Parmesan

Do you like chutney? I make a very simple but tasty quiche -
roll out the pastry into loose bottomed flan dish and prick it
spread red onion chutney across the bottom
grated cheese
beaten eggs with. salt and pepper and some dried thyme
put the flan dish on a hot baking tray to cook

No soggy bottom and no blind baking!

I would second:
mustard on the pastry
extra yolk
layer of caramelised onions
cream ((Delia proportions)
cheddar with attitude.

Tricks I use to add flavour....
Always add a finely chopped onion that's been gently fried till transparent, not burnt. This is especially good in a quiche Lorraine.
Add a couple of finely crushed garlic cloves to the egg and cream mixture.
Use a couple of different strong cheeses, eg blue Stilton & cheddar, for depth of flavour. Add English mustard powder to egg & cream mix, or for cheese & leek flan or onion tart spread wholegrain mustard on the pastry base before filling.
For vegetable tarts add herbs or paprika, or for mushroom quiche add some truffle oil.