Ingredients and Directions
Directions
HEAT oven to 375°F. SPREAD cheese evenly in bottom of pie shell. TOP with filling in an even layer.
BEAT eggs, milk, thyme and salt in medium bowl until blended. Carefully POUR over filling in pie shell.
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.
Ingredients
- cup shredded cheese (2 to 4 oz.) 1/2 to 1
- baked pie crust (9-inch) 1
- cup filling (see below) 1/2 to 1
- EGGS 6
- cup milk 1
- tsp. dried thyme leaves OR other herb 1/2
- tsp. salt 1/2
Enjoy
Flavor your quiche with seasonings that compliment your filling. Try chopped fresh herbs, such as parsley, basil or oregano, when available.
Baked quiche is a perfect light luncheon or supper entrée. Serve with a tossed salad and fresh fruit dessert.
Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.
Insider Information on How to Make a Quiche Perfectly
If using frozen pie shell for your quiche, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
For a non-traditional “crust”, mix cooked rice, orzo, spinach or hash browns with a beaten egg and press it into a greased quiche dish or pie plate. (Hash Brown-Crusted Mediterranean Quiche,Turkey-Vegetable Hash Brown Quiche)
Individual quiches can be baked in pastry tart shells, muffin tins or hollowed out vegetables. (Breakfast Biscuit Quiches; Broccoli Quiche in Colorful Peppers)
Make fillingsfrom your favorite foods or from leftovers. Use a combination of cheese, meat, seafood or poultry and vegetables.
Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
Some classic fillings combinations are Cheddar cheese and ham or sautéed onion, bacon and Swiss Gruyere cheese.
The pie crust protects the custard filling from direct oven heat, so a water bath is not necessary.
Baked quiche should be removed from the ovenbeforethe center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Quiche will continue to “cook” after it’s removed and center will firm up quickly. Over baked quiche may curdle.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.Cheese fillings:Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.
For a richer quiche,substitute half-and-half for the milk.
Need a party appetizer?Bake quiche in a square or rectangular pan; cut into small squares or triangles. Or bake in mini muffin cups (Mini Wonton Quiches).
FAQs
Here are a few tips that will help you make the best quiche possible:
- Know Your Ratios. The number one trick to a good quiche is the perfectly fluffy egg filling. ...
- Keep the Crust Safe. Your pie crust is one of the quintessential elements of a quiche. ...
- Take Shortcuts. ...
- Cook Ahead. ...
- Less is More.
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.
Is milk better than heavy cream in 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.
How can I improve the flavor of my quiche? ›
Choose ingredients with lots of flavour and combine them with seasonal vegetables: onions, mushrooms, spinach and chard, leeks, candied or dried tomatoes... you have an infinite number of combinations that make quiche a pleasure that can be renewed without tiring.
Should quiche be in a glass or metal pan? ›
We would always choose aluminum. We use a sandwich tin because the pastry is crisp and they are quite deep, so have a generous amount of filling. Click on the picture and you can have a look at the tin we use being used in our cookery school.
Why is the egg filling of my quiche 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.
Should you Prebake crust for quiche? ›
And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
Do you poke holes in pie crust for quiche? ›
If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.
How long should I cook quiche in the oven? ›
Classic quiche recipe
- Prep Time 15 minutes.
- Cook Time 35 minutes.
- Total Time 50 minutes.
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.
Bake it Slow: Again, super important to making a quiche that tastes like quiche and not scrambled eggs! The longer baking time is necessary for achieving that tasty custard texture. You run the risk of scrambling your eggs if you cook it on too high of a heat.
How do you keep quiche moist? ›
Cool the par-baked crust.
And while you're at it, turn your oven temperature down. Most quiche recipes will call for it to be baked between 325 to 375°F that so the custard can slowly coagulate without turning spongy or drying out. If you're using a pizza stone, leave it in.
Should I cover my quiche when 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? ›
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.
How long should quiche rest before cutting? ›
Pour egg mixture over cheese. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and filling is set, 25 minutes. Allow quiche to set before serving, 5 to 10 minutes.
