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Sauces for Quiche

Updated April 17, 2017

The quiche is an oven-baked savoury pie containing eggs, cheese, milk or cream in a prebaked crust. The quiche originated in the Lorraine region of France and continues to be a popular dish, especially among vegetarians. Just about anything can be baked into a quiche and the range of flavour combinations is essentially endless. Depending on the content of the quiche, complementary sauces will differ.

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Hollandaise Sauce

Hollandaise is one of haute cuisine's mother sauces -- it is one of five foundational sauces within the French repertoire. Hollandaise is an emulsion of egg yolks, butter and lemon juice. The sauce is buttery and creamy, but the presence of lemon adds an acidic element, which cuts the rich flavour. Hollandaise is commonly used with eggs (for example, in eggs Benedict) and for this reason, it pairs very well with quiche. The hint of lemon, moreover, keeps the dish from being overly rich.

Béarnaise Sauce

Béarnaise is similar to Hollandaise, but it is made with clarified butter (butter with the milk solids removed) and seasoned with herbs. Béarnaise sauce is less rich than Hollandaise, but still adds that layer of decadence to a quiche. You can season it with herbs that complement your particular quiche (usually tarragon and chervil are used).

Sauce Tomat

Tomato sauce, or sauce tomat, is another of the French mother sauces. The base of this recipe is fresh or canned tomatoes cooked down into a liquid or puréed. Compared with the previous two sauces, which should be used with lighter quiches, sauce tomat will have the effect of balancing rich components within your quiche. The acidity of the tomatoes will cut the richness of the quiche and pairs well with hearty meats, such as sausage or beef.

Gorgonzola Sauce

Gorgonzola sauce can be made by simmering white wine and chunks of Gorgonzola until the cheese is thoroughly melted and the sauce takes on a thick, creamy texture. Gorgonzola is a pungent cheese and adds a strong kick to your quiche giving it an omelette-like flavour. If the sauce is too overwhelming, balance it with cream or a milder cheese and season with tarragon and parsley.

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About the Author

Patrick Stothers Kwak first began writing professionally in 2008 as a contributor to the "UBC Foreign Affairs Journal." His articles are centered around international politics and political economy. Stothers Kwak holds a Bachelor of Arts in international relations from the University of British Columbia and is pursuing his Juris Doctorate at Osgoode Hall Law School at York University.

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