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
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.
Is milk better than heavy cream 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.
Why is my quiche like scrambled eggs? ›
Quiche will have a texture similar to scrambled egg if it is baked at too high of a temperature or too little fat is incorporated into the custard. Follow your recipe closely and be sure to bake your quiche at a lower temperature for the correct amount of time, using the prescribed amount of cream and whole milk.
What is the ratio of milk to eggs in a quiche? ›
The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy.
Should you beat eggs for quiche? ›
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.
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.
How do you crisp the bottom of a quiche? ›
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. The simple solution is to blind-bake the crust before adding the custard. Follow This Tip: Blind-bake the pie crust before pouring in the custard to ensure a crisp, flaky crust.
What is the secret to crispy bottom pie crust? ›
Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.
Can I substitute Greek yogurt for heavy cream in quiche? ›
If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.
What can I use in quiche instead of heavy cream? ›
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.
If you have ever noticed your quiche filling get puffy (almost like a soufflé), high chances are your oven was too hot. Your filling should have a velvety consistency instead of too eggy. The best oven temperature to bake quiche is 325 F.
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.
What rack in the oven is best for quiche? ›
Go for the bottom rack when you bake quiche
As you may have already deduced, that makes the bottom rack the best place for quiche, according to The Kitchn. An ideal quiche is characterized by a moist filling held in place by a crisp crust, but that crispness can be hard to achieve with the wetness of the egg custard.
How do I know when my quiche is done? ›
Bake for 35-40 minutes or until the custard turns a golden brown. 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.
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 do you not overcook a quiche? ›
If you bake until the center is hard and solid, that's too long. Another approach is to bake your quiche in a bain-marie, or hot-water bath. It provides gentle, uniform heat that won't overcook the eggs. Select a pan big enough to hold your quiche pan.
How to keep quiche from being watery? ›
Instead of using raw vegetables in quiche, the outlet recommends roasting or sautéing vegetables with a high moisture content before adding them to quiche: That way, they'll release the majority of their water before landing in the egg custard and reducing the chances that it will become soggy.
Do you need to prebake pie crust for quiche? ›
Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling.
