cast iron quiche w/ham and sharp cheddar cheese — Recipe Fiction (2024)

FAQs

How do you keep cheese from sinking in a quiche? ›

In a small bowl, toss shredded cheddar cheese with 1 tablespoon flour. (This will help keep the cheese from sinking to the bottom during baking.) Sprinkle the cheese over the top of the egg mixture. Bake for 40 minutes or until the top of the quiche is puffed and lightly browned.

"Add your eggs to a bowl, then whisk them for about 3 minutes (or use a hand mixer) before adding heavy cream. Whip the mixture again for about 4 minutes before adding your other ingredients and pouring everything into your crust." (Dearmond notes that for a regular quiche, she uses about 6 eggs and ½ cup of cream.)

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.

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.

The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough, while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

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.

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.

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

When making quiche do you Prebake the crust? ›

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.

It uses a mixture of milk and double cream, and, interestingly enough, calls for the filling to be vigorously whisked until "light and foamy". This, apparently, helps to keep the other ingredients suspended, rather than allowing them all to sink to the bottom.

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.

If you want an extra puffy quiche, Blind bake the pie crust in the oven (ie. just the pastry unfilled) so it is crispy then pour in the beaten eggs. Instead of putting it back in the oven, cook in the microwave until set.