Is heavy cream better than milk in quiche?

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better .

What is the formula for quiche?

A good quiche custard typically features: 1 large egg to 1/2 cups of dairy . The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk. 1 large egg : ½ cup half-and-half.

Do you have to Prebake crust for quiche?

This is how to prep your quiche crust using the homemade or refrigerated option. And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry .

What is the knife test for quiche?

The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish quiche; midway between center and edge of cups. If knife is clean when pulled out, the quiche is done . If any quiche clings to the blade, bake a few minutes longer and test again.

Should vegetables be cooked before putting in quiche?

Cook the Veggies First "Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

How long should I cook quiche in the oven?

Classic quiche recipe Prep Time 15 minutes. Cook Time 35 minutes. Total Time 50 minutes.

Can you put too many eggs in a quiche?

The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough , while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.

Should quiche mixture be runny?

If your quiche appears watery it may just need to set for a little longer . The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

Is it OK to bake quiche a night before?

You can blind bake the crust up to a day in advance or bake the entire quiche 3 days before serving .

What happens if you don't blind bake a quiche?

1. Not blind-baking the crust. If you pour the egg custard into an unbaked crust, the liquid is unfortunately going to seep into the crust, preventing it from crisping up .

How to avoid a soggy bottom on a quiche?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven . The layer will absorb moisture and prevent the filling from turning the crust soggy.

Should you cover a quiche while baking?

How Long Should I Bake Quiche? At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes .

How to keep quiche from being watery?

Why does my quiche have a soggy bottom? Cooking any vegetables before adding to the filling can help avoid excess moisture which can cause a soggy crust. Blind baking your crust, or baking without the filling, can also help ensure a flaky crust.

How to keep ingredients from sinking in quiche?

Another tip is to run a chopstick around the quiche so the solid ingredients in the filling don't all sink to the bottom.

Foolproof Quiche (2024)

Breakfast, Recipes

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Day #47589 of quarantine and I’m still trying to perfect my pie dought! Okay, I know it’s not been that many days. The truth is in working from home it feels like I’m working more than I normally do. Grateful to have a job and know this is a really unique time that we’re in. But back topie dough and this foolproof quiche! Over here trying to perfect it one crust at a time.

The temperature here in Miami plays a critical role in many of my “flub-ups” when it comes to dough. Awhile back I made laminated dough for the first time and talk about a disaster! Chilling the butter block as the recipe said to do, however, butter still oozed out of the dough. Summer is definitely not the best time to experiment with laminated dough, however, factoring the weather in is a must for success!

Dough and rolling out the dough is what you would call my nemesis in the kitchen. I’ve made cinnamon rolls successfully and you have to roll the dough out for those, so I know I can do it. Although come to think of it some of my rolls are bigger than the other ones. At the end of the day it still ends up tasting good, I guess I just want to make sure it looks aesthetically pleasing. And so I will continue to try, try, try – because ithat is the truth, practice makes perfect.

Last week I zoomed with my friends and we did an online cooking class together. We made brownies together because it’s a fairly easy recipe. At the end of the session when requests came in they all wanted something savory vs sweet. We ended up deciding on quiche. I tried pushing for a frittata since you don’t need to have a crust (and with me making less grocery store trips I didn’t want to have to pick one up) but quiche was what the people wanted. So to avoid going to the store for frozen pie dough, I decided I wouldattempt a homemade version once again. It’s like they knew I struggle with making pie dough in the kitchen. Haha!

Pie Crust – Homemade or Store-Bought

Anyone else struggle to make homemade pie crust? Store bought works just as well, however, by researching ingredients for this foolproof quiche, it allowed me to zone out. Some may call it baking therapy, but there is truth to you channeling your inner creativity and it being a meditative process. Creating recipes is something I’m starting to love. Not to mention, I was able to make a savory recipe that my friends wanted. Coinciding with Mother’s Day is called serendipity!

My encouragement: use a pre-made pie crust for this recipe. Either frozen or refrigerated will work. And the rest will be easy breezy! However, if you want to make a homemade pie crust, this one from Amanda Frederickson works great! In the research, what I noticed was the common theme was a 2 to 1 ratio of eggs to liquid. So for 3 eggs there would be 1 1/2 cups of liquid. Some recipes used just whole milk, some useda mix of whole milk and cream, some used half-n-half, but in the end, what stayed consistent was that ratioof eggs to liquid. You’re in essence making a custard. And the longer after baking the quiche gets to set, the more solid it will be when you cut it. It was beyond creamy delicious!

Ingredients: Foolproof Quiche

For your filling ingredients it really is up to you. That’s part of the beauty of the quiche as you can switch the vegetables so that it tastes different every time!. Using what I had on hand allowed me to have less food waste. My produce box consistently has been sending me onions, so I knew onions were going to be in the quiche. I also had 2 zucchinis and baby peppers from my produce box. Feel free to use mushrooms and spinach, bacon and onion, ham and asparagus. It might boil down to what you have on hand.

These are classic combinations, but from these combos is how you select what cheese you’ll use. Ham, asparagus, and swiss sounds amazing. That is if I had swiss cheese and asparagus. Ha! You get what I’m saying, go with what you have and be flexible. I’m not sure that any combo will taste bad with cheese and all that cream. I promise! That’s one thing this quarantine I’ve been a little more lenient on, flexibility when it comes to my ingredients (if I’m making a recipe from a chef/blogger). If I don’t have rice, I’ll use quinoa. If I don’t have sweet potato I’ll use butternut squash. Being flexible has led me on a few culinary experiences I never would have had before (yes, I am that person that almost always sticks to a recipe to a tee. But not anymore!)

And like I said, I’ll be making this with my friends at our online cooking class, but this is not only a great recipe to learn and master to have in your cooking/baking skills, but also perfect timing for a nice breakfast for Mother’s Day! Pair this with some fruit and a nice green salad to the side and voila, you’re set! And don’t forget a nice mimosa or Bellini, I mean it is Mother’s Day and that’s something to celebrate, quarantine or not!

Foolproof Quiche

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Print Recipe

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

Ingredients

UnitsScale

1 (9-inch) pie crust, deep-dish* (see notes)
1 to 2 cups filling ingredients: zucchini, peppers, & onions; spinach and mushrooms, onions and bacon; ham and asparagus
1 to 2 cups shredded cheese, divided: Gruyere, Swiss, or Cheddar
3 large eggs
1 cup milk
1/2 cup heavy cream
1/4 tsp black pepper

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Instructions

Blind bake your crust – follow the directions on the package. Make sure to pierce the pie crust with a fork (holes all over) so it won’t bubble up. time is ~10 minutes, but again, read the package. The quiche will bake at 350˚F.
Prepare while the crust is baking your quiche filling. Make sure all the ingredients are cooked through and fairly dry. I sautéed my zucchini, peppers, and onions with a little olive oil and black pepper for ~8-10 minutes.
Sprinkle half of the cheese over the bottom of the pie crust. Top with fillings. Sprinkle the remaining cheese on top.
Place the eggs, cream, and black pepper in a medium bowl and whisk untilfrothy and combined. Pour the custard into the pie crust.
Bake the quiche until the edges are set but still jiggles a little in the center, ~30-35 minutes.
Cool for at least 20 minutes, but ideally overnight in the refrigerator.

Notes

*You do you – meaning, choose whatever filling ingredient combos you’d like and that goes for the cheese as well. I think this simply means endless possibilities if you ask me!

*I have not tested the quiche with a frozen pie crust, but my guess (based on the liquid I had) you’d need a deep dish and not just a regular pie crust (it’d be too shallow). If you do only have a regular pie crust, you’ll have extra liquid leftover. I scrambled the little that I had left (my pie crust shrunk, surprise surprise – more pie crust saga).

*I haven’t tested the quiche with just using whole milk – I did use the mix of whole milk and heavy cream. There were lots of recipes that used half-n-half as I mentioned, but with the half-n-half and heavy cream as they do have a higher fat content they will allow for a more creamy taste. If all you have is whole milk, go for it. I just always have heavy cream on hand to make desserts. Let me know if you try it with different liquids, just remember to keep the total at 1 1/2 cups for that 2 to 1 ratio of eggs to liquid.