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
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)
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.
What is the secret to a fluffy quiche? ›
Baking: Be sure to preheat your oven and bake the quiche at the right temperature. A moderate oven temperature allows the custard to set gently, promoting a fluffy texture. Resting: Allowing the quiche to rest for a few minutes after baking can help the custard set and achieve a fluffy, creamy texture.
What is the formula for quiche? ›
Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.
What happens if you put too many eggs in 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 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.
What is the main role that egg plays in the structure of a quiche? ›
Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods.
Is heavy cream better than milk 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 put mayonnaise in quiche? ›
Mayonnaise will make your quiche texture extra smooth
This ensures you're not overbeating the eggs. Some quiche recipes may even stretch to include half of a jar of mayonnaise, which will create a creamy texture.
Why is my quiche mushy? ›
Avoid Fillings That Are Too Wet
"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.
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.
How much milk instead of 1 egg? ›
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 milk for 1 dozen eggs? ›
For four eggs, season with 1/4 teaspoon salt, 2 grinds of pepper, and 1/4 cup milk. Heat 3/4 tablespoon butter and use a 10-inch skillet. Cooking time is about 1 minute. For one dozen eggs, season with 3/4 teaspoon salt, 6 grinds of pepper, and 3/4 cup milk.
What is the ratio of eggs to milk in Julia Child's quiche? ›
It's supposed to read something like, "enough milk or cream to equal 1 1/2 cups" - meaning you put three eggs in a 2 cup measure, beat them up, then add milk or cream up to the 1 1/2 cup line.
