Quiche is a savoury, open-faced pastry from France, and its origin is traced back to medieval Germany. It is a buttery, flaky crust filled with an assortment of eggs and cream or milk and other ingredients like vegetables, meat, cheese, and seafood. The quiche would therefore be versatile and fit for any meal: breakfast, brunch, lunch, or even dinner, combining custard richness with flavourful fillings. The most popular version is Quiche Lorraine, with its filling of bacon and lardons-small pieces of fried bacon (lardons) and cheese. However, many other versions will permit home cooks and chefs to experiment with spinach, mushrooms, ham, tomatoes, or even smoked salmon. Its versatility creates the ideal favourite for using leftovers or accommodating varying dietary restrictions, such as vegetarian or gluten-free. Preparation starts with lining a pie or tart pan with pastry dough, which is usually blind-baked to prevent it from getting soggy once the liquid filling is included. Beaten egg and cream are combined with optional fillings before it is poured into the prepared. The quiche is allowed to be set in the oven until the filling has set as well as when the top turns golden brown. The text relating it in the context would be one of a balance of textures comprising its crispiness on the outside to blend with the creamy custard inside. In practical terms, it may be served warm, at room temperature, or even chilled; therefore, it is very convenient to attend some gatherings or picnics. Quiche is usually served together with a light side salad or soup to form a complete meal. Whether it is the classic Quiche Lorraine or a new establishment, the innovative version, quiche is one of those dishes that cut across the ages of elegance and simplicity and presents itself as irresistible to anyone who desires to taste.

• 1/4 tsp paprika
• 1 cup cream
• 1 cup shredded cheese
• 6 large eggs
• 1/4 tsp garlic powder
• 1/4 tsp black pepper powder
• 1/4 tsp salt
• 1 tbsp butter
• 2 cups all purpose flour

• Begin to make your quiche crust recipe in a big mixing bowl by whisking together your all-purpose flour and salt.
• Cut into your cold cubed butter. Then, use your pastry cutter or just your fingers to cut butter into the flour mixture until you have coarse crumbs with pea-sized pieces of butter still visible. The flaky, tender crust can well hold all that richness of creamy fillings in any quiche recipe.
• Slowly add ice-cold water to the flour mixture. Stir gently with a fork consistently. Mix very slowly so the dough starts coming together and feels sticky when pressed together. Add only a little water. The dough should be soft but not sticky.
• Once it comes together, turn it out to a clean surface, roll it out to a flat disc, cover it in plastic wrap, and refrigerate for a minimum of 30 minutes. Refrigerating the dough will make it hard and make rolling and working with it much more manageable.
• Once chilled, dust lightly with flour and a rolling pin.
• Roll the dough into a circle 12 inches in diameter, 1/8 inch thick. It should be big enough to spill over by at least 1 inch when placed in a 9-inch pie dish.
• Place dough very carefully inside the pie dish. Press the dough out to stretch in all corners and edges of the dish. Use a sharp knife to cut away excess dough that lingers over the sides. Using your fork, gently prick the bottom of the crust to keep it from bubbling during baking.
• Preheat oven to 375 F (190 C). Place pie crust lined with parchment paper or aluminium foil and fill it with pie weights or beans. The crust must remain crisp when custard-filled fillings are inserted, so blind baking is necessary. Bake for 15 minutes. Remove the weights and parchment paper. Bake for another 5 minutes until it becomes lightly browned. Cool off.
• While the crust is cooling, prepare the filling. Whisk together eggs and heavy cream/milk in a medium-sized bowl until smooth—season with salt and pepper to your taste. Add 1 cup grated cheese, Gruyère, cheddar, or Swiss, which would be very good. Don't forget to add saut ed vegetables, cooked bacon or ham, and other fillings that best appeal to you.
• If you dropped the oven temperature for blind baking, you would have to preheat your oven to 375 F (190 C) when baking quiche.
• Pour the cream and egg mixture into the pre-baked crust, distributing the fillings evenly, and top up, if desired, with some golden finishing on top using more cheese
• Place the quiche in the preheated oven. Back until 35 – 40 minutes or until the filling in the centre is set lightly with a slight jiggle and golden brown at the top.
• Leave the baked quiche on a wire rack for 10 – 15 minutes. This resting time makes the filling slightly firmer; hence a piece will be easy to cut.
• Quiche is meant to be consumed when it's warm or at room temperature, cut into wedges, accompanied by a fresh green salad, roasted vegetables, or light soup.