Why You Should Try Adding Mayo To Your Homemade Quiche
French cuisine is so much more than baguettes and champagne, as chefs utilize fresh and simple ingredients, as well as plenty of herbs, to create stunning works of edible art. Escoffier states that a keen eye for detail and advanced knowledge of French cooking techniques are a must to create well-known dishes like coq au vin, crêpes, and perhaps one of the more humble ones, a classic quiche.
If you've never had quiche before, think of it like a savory pie with cheese, veggies, and maybe even some proteins inside an egg-based filling, via the University of Wyoming. Sweet variations, like vanilla and apple cinnamon, also exist, though they're not as common to make.
There are several types of quiche, like a quiche lorraine (think French cheese, bacon, and heavy cream in the mixture, per Simply Homecooked), cheese quiche, mushroom quiche, and a quiche florentine. At its core, quiche has a pastry crust base with just the right amount of eggs and milk to make the custard firm and creamy. Greatist also notes that quiche is the perfect excuse to clean out extra ingredients in the fridge, so you could make a hearty breakfast-themed quiche or a light spring quiche for lunch or dinnertime.
While the crust is essential to the success of homemade quiche, it's the filling that everyone gravitates toward because that's where all of the flavors are. And rather than adding more veggies, proteins, and cheese to the mixture, try focusing on this creamy condiment instead.
Egg yolks with oil and acidity
Let's talk about the magic of mayonnaise for a moment. It's primarily composed of egg yolks, oil, and an element of acidity to create an emulsion, aka, liquids that are incompatible but are mixed together anyway, via HowStuffWorks. It's also touted as a secret ingredient, adding a crispy and flavorful exterior to classic grilled cheese sandwiches, thickening sauces, and salad dressings, and elevating cakes to a restaurant level, via Serious Eats. So why not add some to your quiche mixture before baking?
As Southern Living explains, don't use mayonnaise instead of eggs when making quiche. Just prepare your quiche mixture as normal with your usual ratio of eggs, milk, and veggies, and then add in a few dollops of mayonnaise. Mix well and then bake according to the recipe's instructions. Aside from making the quiche extra creamy, Business Insider notes that mayo helps to make foods more acidic, saltier, and fattier (meaning, more flavorful). It's basically there to enhance everything within a quiche, so you shouldn't taste the mayonnaise directly unless you add the whole jar (don't do that).
So next time you're making a quiche, try adding in some mayonnaise to improve the flavors and textures of the filling. And if you're feeling squeamish, there's no shame in starting with just one tablespoon of mayo.