4 quiche cooking tips to take your quiche-game to the next level (2024)

FAQs

What is the secret to a good quiche? ›

Secret #1: The Right Ratio of Eggs to Dairy.

The eggs need to be diluted with milk or cream, but if you use too much dairy, there will not be enough proteins from the eggs to set the quiche. The right ratio of milk to eggs allows the protein in the eggs to coagulate and set up a firm structure for the quiche.

Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don't find it necessary with the ratio of ingredients in my recipe.

Do you bake quiche covered or uncovered? For 25 minutes of the baking time, you will cover your quiche with aluminum foil. For the remaining 10 minutes, you will uncover it so the top can get a nice brown to it.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

Preheat oven, toaster oven, or air fryer before placing your quiche inside. This will prevent your quiche from drying out. If crust is already a dark golden brown, cover it with foil before reheating in the oven or toaster oven. When using the microwave, let your quiche sit for 60 seconds before serving.

To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

What makes quiche unhealthy? ›

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

There's no right or wrong answer to this question, as quiches are great served hot or cold.

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.

1 large egg : ½ cup milk. 1 large egg : ½ cup half-and-half. 1 large egg : ¼ cup milk + ¼ cup half-and-half.

Blind Bake the Crust

This prevents it from getting soggy. Davila suggests blind baking your crust at 350 F for seven minutes, in addition to the overall baking time. Use professional pie weights to avoid bubbles in your crust, but any variety of raw dried beans poured into the crust would also work.