Cheese Quiche Recipe - Helena Recipes (2024)

FAQs

What is the ratio of eggs to milk 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. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk.

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.

The best quiche consists of a custard that's the perfect ratio between eggs and milk. 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.

For one dozen eggs, season with 3/4 teaspoon salt, 6 grinds of pepper, and 3/4 cup milk. Heat 1 1/2 tablespoons butter and use a 12-inch skillet. Cooking time is 2 1/2 to 3 minutes.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.

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.

Place quiche on baking sheet. Bake uncovered in hot oven until quiche reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven.

A Few General Rules for Making Perfect Quiches

2. Never use more than 2 cups of cheese. Too much cheese will make the quiche not set properly.

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.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Do you poke holes in pie crust for quiche? ›

Poking holes allows steam to escape

The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.

Pro tip: Bake your quiche on the bottom rack so that every single bit of your crust including the bottom will bake to a beautiful golden-brown hue that holds perfectly.

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste.

Liquid eggs can be used in place of whole eggs in almost any recipe. The conversion is 3-4 tablespoons to 1 whole egg.

It really depends on how thick you want it. Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (but more fat helps).

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.