Basic Quiche Recipe (Any Flavor!) (2024)

FAQs

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)

We've all had a slightly bland quiche before, and there's nothing worse. To avoid this classic trap, take a little of your egg mixture and fry it in a pan until cooked through. Taste it for seasoning, and this will give you a good indicator of whether you've nailed that seasoning or if it needs another pinch of salt.

The best way to describe how Quiche Lorraine tastes would be to compare it to something that is light and fluffy. The crust is flaky when you bite into it. Although, the center of a quiche is anything but light and fluffy. The center is full of deliciousness that you can't get in any other dish!

Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables.

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

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.

Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

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.

Why is my quiche like scrambled egg? ›

Quiche will have a texture similar to scrambled egg if it is baked at too high of a temperature or too little fat is incorporated into the custard. Follow your recipe closely and be sure to bake your quiche at a lower temperature for the correct amount of time, using the prescribed amount of cream and whole milk.

It doesn't matter what kind of quiche you're making; the best quiches jiggle a little bit on the top/center. They just do. It means they're perfectly baked – wobbling for the whole world to watch. When you've mastered this technique, you know you've officially made it.

Milk and cornstarch

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

Quiche is a French dish originating from the eastern part of the country; however, using eggs and cream in pastry has a wider history. It was practised in Italian cuisine at least as early as the 13th century.

Five large eggs equals approximately one cup volume. Substitute four extra large eggs, six medium eggs or seven small eggs. Six large eggs equals approximately one cup plus three tablespoons volume.

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.

Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.