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
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.
Should you beat eggs for quiche? ›
Overview: How to Make Quiche
Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc. Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins. Bake – Pour filling into crust and bake until just about set, at least 45 minutes.
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.
What happens if you put too many eggs in 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.
How much milk should I use per egg? ›
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. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.
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 I 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.
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.
How do you crisp the bottom of a quiche? ›
Blind Bake the Crust
The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida. This prevents it from getting soggy.
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.
Baked quiche should be removed from the oven before the 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.
What can go wrong when making quiche? ›
A quiche is a type of custard and can crack if the ratio of egg yolk to cream is not right (try about 2 whites, four yolks and a little less than 400 ml cream). If you are using light cream then that is also a mistake. A quiche can also crack if you cook it too quickly or in too hot an oven.
What temperature do you cook a large quiche? ›
Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon. Carefully pour egg mixture into pie pan. Bake quiche at 425 for 15 minutes. Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.
What makes quiche unhealthy? ›
Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.
What is the ratio of eggs to milk? ›
How much milk to add to scrambled eggs. Using the ratio of 2 tsp of liquid for each egg prevents your scrambled eggs oozing out excess moisture. Follow this ratio for perfect scrambled eggs, every time.
How much milk do I substitute for eggs? ›
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.
How much dairy is in 2 eggs? ›
However, eggs are not a dairy product and don't contain lactose or any milk protein.
Can you use 2 milk instead of heavy cream in a quiche? ›
Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.
