Fresh Herbs Are The Secret To Instantly Upgrading Your Quiche

Simple, elegant, and versatile, there are as many variations on quiche as there are ingredients to put in it. From the decadence of classic bacon and Gruyère-filled quiche Lorraine to the vividness of a loaded vegetarian version, this famous French dish is perfect for breakfast or brunch. Served hot or cold, as long as the crust is fluffy and the inside is custardy (not soggy), it's a great meal to add to your culinary arsenal. And if you're already a pro quiche-r looking to upgrade, that's as easy as pie (which, of course, quiche is!)  — all you need is a variety of fresh herbs.

Part of the appeal of quiche is its stunning presentation. In addition to flavor, fresh herbs lend visual contrast and a delectable aromatic brightness to this dish, elevating it to new heights. A palmful of basil, parsley, or dill, a few chives, or a bit of tarragon — as in this bean-rich coronation quiche courtesy of Mark Flanagan, the personal chef of King Charles III — are all colorful additions that enhance the flavor of quiche even more when they're fresh. Depending on which herbs you choose, they can introduce sweetness, earthiness, or an oniony component. And integrating fresh herbs is a piece of quiche (er, cake).

How to add fresh herbs to your quiche for improved flavor

It's common to use dried herbs in quiche, so swapping them out for fresh ones is not something everyone thinks to do. But it's a super easy way to boost flavor, and you have two options regarding technique. The first technique is to mix them directly into the custardy filling, taking care to chop or chiffonade the herbs uniformly so that they are evenly distributed throughout, resulting in a more uniform taste. The second technique is to sprinkle chopped fresh herbs right on top post-cooking — creating a vibrant edible garnish. In some cases, you can leave the herbs roughly torn for a visual pop when topping your quiche.

Just don't be afraid to experiment by pairing different herbs and quiches, such as a mushroom, feta, and asparagus paired with thyme, or heirloom tomato, goat cheese, and tarragon. Fresh basil, oregano, and parsley play nicely together in a three-cheese quiche, as do caramelized onions and rosemary. Or how about a jammy roasted garlic, butternut squash, and sage with browned butter? The possibilities here are really only limited by the contents of your herb garden. Beyond the absolutely sublime flavor combinations, your kitchen will be filled with the resplendent scent of oven-baked crust and fresh herbs (be sure to reserve some for the final topping before serving). Sweet dreams are made of quiche.