How to Bake Perfect Quiche Every Time – 10 Easy Tips (2024)

Quiche is such a versatile dish, it’s one every cook should have in her arsenal. It’s one of my favorite ways to repurpose leftovers! However, if you’ve ever made a quiche, you know how easy it is to make a terrible one. With these simple tips, you’ll be able to crank out a perfect quiche every time for quick, easy, and healthy meals. And you won’t have to add gobs of extra cheese or high-fat dairy to do it!

How to Bake Perfect Quiche Every Time – 10 Easy Tips (1)

It’s not you – baking a perfect quiche is tricky!

At its heart, a quiche is simply an egg custard – and custards are finicky! Quiche is something that seems so simple, but I bet you’ve made one with:

  • a soggy crust
  • watery, separated filling that totally collapses when you try to serve it
  • filling that’s hard and dry on the edges but soft and wet in the middle
  • your custard is perfectly cooked, but your veggies are rock hard
  • your veggies are perfectly cooked, but your custard is dry and leathery
  • the filling is curdled, clumpy, and totally unappealing.

It’s enough to make you give up entirely on quiche and just make a frittata!😡 I’ll admit, quiche isn’t one of those things that I actively plan to make. More often it’s something I make when I have bits and bobs of leftovers to use up or I want something hot for dinner but I don’t want to have to work for it. (Seriously, making a perfect quiche should be easy, and with these tips, it will be!)

I’ll share my basic recipe for quiche at the end, but the following tips can be used with any recipe you already have.

How to Bake Perfect Quiche Every Time – 10 Easy Tips (2)

10 Tips For Baking a Perfect Quiche Every Time

Tip #1: Ditch the crust

OK, this is an obvious cheat. However, when I make a quiche, 99% of the time I make it without the crust. Even if the crust is store-bought, ditching it saves time, money, and a crazy amount of calories. If you absolutely must have the crust -I hear ya – my advice would be to blind bake it first. The reason soggy crust is such a prevalent issue with quiche is that by the time your crust has gotten nice and brown, your quiche will likely be badly overcooked. If you take the quiche out when the custard is just set, the bottom crust will be doughy.

It’s extremely hard to get a quiche with a browned bottom crust and a perfectly cooked custard. It’s doable, but it’s going to be an extremely high-calorie, high-fat affair, and not a healthy weeknight supper. The obvious solution is to ditch the crust at home and enjoy the full-on experience at your favorite French Bistro (and don’t think about the calories).

Tip #2: Cook your veggies first

One mortal enemy of a stable custard is excess moisture. Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they’re cooked. Therefore, if you’re using vegetables in your quiche, it’s imperative that you cook them first. Methods like roasting and sauteing are best because they drive off the maximum amount of water while concentrating all that delicious flavor. If you simply must steam your vegetables, pat them in a clean towel afterward to blot up any excess moisture.

Tip #3: Blend your custard instead of whisking it

As we said before, a quiche is basically a custard. Egg custards are a very delicate structure wherein the protein, fat, and liquid are all held in a perfect suspension. When something upsets this balance, you get curdled, clumpy, watery quiche.

A super easy cheat to achieving a stable custard is to use a blender or stick blender (immersion blender) to combine the eggs, dairy and cheese. Don’t overdo it- you don’t want to introduce buckets of air. You just want to whir everything until the cheese almost disappears. 30 seconds max.

Tip #4: Add cream cheese

I recently discovered this little hack. As I said, an egg custard is a very delicate structure. Anything that will help stabilize it is a good thing. Cream cheese adds both a little extra fat (which helps emulsify and stabilize structures) and chemical stabilizers, which, um, stabilize things! The chemical stabilizers that help keep your cream cheese in a nice, neat block will help keep your quiche in nice, neat slices.

Be careful here – you don’t need to add much! In fact, adding too much ends up giving your quiche a weird, cheesecakey flavor. Two to three oz max are all you need. Make sure the cream cheese is super soft by microwaving it for a few seconds. Then blend it in with the dairy, eggs, and cheese.

We’ve tackled one enemy of a creamy, perfect quiche – excess fluid. Now let’s tackle the other – excess heat.

Tip #5: Slow and steady wins the race 🐢

Here’s another reason to ditch the crust. A crust necessitates a higher baking temperature, but high heat almost always equals leathery, over baked custard. The same techniques that ensure a creamy, evenly-baked cheesecake will work on a quiche (they are both egg custards). Think lower temps with a longer bake time. A more gentle temperature like 325 will ensure that by the time the center is fully, and safely set, the edges aren’t dry, leathery, and overdone. If you want to get really fancy, you can bake your quiche in a hot water bath (only if you are going crustless).

Tip #6: Your pan matters

A good quality, heavy glass or ceramic pan is the best vessel in which to bake a crustless quiche. Those materials distribute heat to your quiche more gently and evenly. If you’re baking it in an aluminum pan, or a metal pie plate, you’re begging for a burnt exterior and wibbly-wobbly middle. If you are baking your quiche with a thick, sturdy crust, a heavy gauge spiringform pan or removable bottom tart pan will do nicely.

Alright, we’ve solved the texture problems, now let’s talk about flavor!

First, let me say that Tip #2 is a multitasker. It not only combats wetness it also amps up the flavor. Onions, peppers, and all sorts of other veggies will bring more flavor to the party if you saute or roast them first. This is another reason why quiche is one of my favorite ways to use up leftovers!

Tip #7: Use flavorful cheeses

There’s a reason why cheeses like Gruyere, Swiss, and Fontina are popular in quiche recipes – they pack a lot of flavor! Eggs, milk, and cream are, let’s face it, pretty bland. Unless you’re making a jalapeno and hot sausage quiche, you’re going to want to choose cheeses that both melt well and bring the flavor. My faves to use are Pepper Jack, Habanero Jack, Medium Cheddar, and Sharp Cheddar. Depending on the other ingredients, I sometimes also toss in a sprinkling of BelGioiso’s fabulous Salad Blend (a mix of Asiago, Parm, Romano, and Provolone).

Tip #8: Add seasonings (except salt) to the pan, not the custard.

Don’t blend the herbs or any seasonings other than salt directly into the custard. Instead, place your fillings in the pan, sprinkle on the herbs and seasonings, and then slowly and gently pour over that perfectly blended custard. Why? Seasonings tend to either sink to the bottom or float on the top of the custard, making it very hard to evenly distribute them throughout the pan.

Tip #9: Add a pinch of Nutmeg

And I do mean a tiny pinch. The warm nuttiness of nutmeg plays very well with eggs and just gives the whole dish a little somethin’ somethin’. Works with sweet or savory egg dishes.

And my final tip for perfect quiche every time…

Tip #10: Your patience will be rewarded

When that perfect quiche comes out of the oven, don’t even THINK about cutting into it for at least 20 minutes. If you can wait till it’s closer to room temp, even better. Think of it like cutting into a steak before it’s had time to rest – all the juices come flooding out and you’re left with sub-optimal steak. Give your quiche some time to rest and let the hot custard set up. It’s a bit like pudding here – it will firm up as it cools. You will be rewarded with a creamy, moist quiche that’s soooo much easier to slice and serve. 😁

Make sure you save these tips for later – and please share with your friends!

How to Bake Perfect Quiche Every Time – 10 Easy Tips (3)

These tips will work with any recipe you are using – just tweak the method a little to use these techniques. However, as promised, here’s the formula I use when I whip up a quiche for a quick supper:

Basic Crustless Quiche Formula

  • 4-5 eggs (however many I need to use up)
  • 1 ½ cups dairy – I use what I have on hand, but typically 1 cup milk and ½ cup half and half
  • 1 cup shredded cheeses (see Tip #7)
  • 1-2 cups add-ins (cooked veggies, meats)
  • Seasonings to taste

Preheat oven to 325. Place add-ins and seasonings in a 9″ glass or ceramic pie plate (or other similar sized ceramic baker). Blend eggs, dairy, cheese, and salt to taste. Pour over add-ins in pan. Bake 50-60 minutes or until the top is lightly browned and center is just set. Allow to cool at least 20 minutes before serving.

Here’s another recipe for one of my favorite “leftovers” to use in quiche– Summer Succotash.

Quiche is such a wonderful dish. You can fill it with pretty much anything you have on hand and make it as healthy or as decadent as you like. And it’s a super way to repurpose leftovers into a yummy supper! Once you know the tricks to turning out one that is perfectly baked, creamy, and delicious you’ll be making them all the time. 😁

Peace,

How to Bake Perfect Quiche Every Time – 10 Easy Tips (5)
How to Bake Perfect Quiche Every Time – 10 Easy Tips (2024)

FAQs

What temperature should quiche be cooked at? ›

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.

What is the formula for quiche? ›

What Is the Best Eggs-to-Dairy Ratio for Quiche? The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy.

How do you keep the bottom crust of a quiche from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

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.

Do you need to prebake pie 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 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.

Why does my quiche sink when I take it out of the oven? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

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.

How do I know when my quiche is done? ›

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 quiche be in glass or metal pan? ›

Glass heats up gently and evenly, priming the pie for a consistent, but slightly slower bake than metal delivers—factor in additional baking time. It is also relatively inexpensive and light, which makes it the perfect in-between pie pan for anyone just building their cookware collection.

Can you put too many eggs in a quiche? ›

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.

Can you mix quiche the night before? ›

Quiche is one of the greatest make-ahead breakfasts I can think of. Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to! That's one of the reasons it's so great for a celebratory morning breakfast.

What temperature should a quiche be heated to? ›

The quiche is done when it reaches an internal temperature of 160° Farhenheit.

How can you tell when quiche is done? ›

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.

What temperature for quiche costco? ›

Heat at 350° F for 10-12 minutes, or until center reaches 165° F.

Do you cook quiche in the foil tray? ›

Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden.

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