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
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.
What is the formula for quiche? ›
Quiche Ratio: 1 large egg to 1/2 cup of dairy
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
Why is the egg filling of my quiche runny? ›
If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack 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.
Can you put too many eggs in a quiche? ›
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.
Why do you put flour in quiche? ›
Here are a couple things to focus on if you want to bake an exceptional quiche.
- Thicker crust: Establishing a great crust is everything in the quiche realm. ...
- Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.
Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
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.
What is a substitute for heavy cream in quiche? ›
Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.
Should crust be prebaked 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.
You need to pre-bake the crust first before you add the egg mixture. 10–15 minutes in a 350°F oven should be sufficient. If it is still soggy after that you can seal the crust with an beaten egg wash before adding the filling. The egg wash will seal the crust and not allow the moisture to penetrate it.
Should vegetables be cooked before putting in quiche? ›
"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.
What are the qualities of a good quiche? ›
The challenge: There is no dispute about the characteristics of an ideal quiche. It must have a tender, butter pastry case embracing a velvety smooth custard that is silken on the tongue and neither too rich nor too lean.
What are two things that you could do as you prepare the quiche that might help prevent a soggy bottom? ›
Give yourself a smart head start
Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.
