40 Mouthwatering Easy Christmas Quiche Recipes (2024)

FAQs

Why is my quiche like scrambled eggs? ›

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.

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. 1 large egg : ½ cup half-and-half.

A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice. If you prefer less filling and a very neat-looking quiche, the tart pan is for you. Thanks to the removable bottom, you can easily unmold it.

Blind Bake the Crust

This prevents it from getting soggy. Davila suggests blind baking your crust at 350 F for seven minutes, in addition to the overall baking time. Use professional pie weights to avoid bubbles in your crust, but any variety of raw dried beans poured into the crust would also work.

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.

Cook your veggies first

Kristin Beringson, the executive chef at Henley in Nashville, told Real Simple need to be pre-cooked before being added to your quiche. She said vegetables can take longer to cook than the egg custard, so pre-cooking them — whether sautéing or steaming — helps the whole dish cook evenly.

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

Overcooking it will curdle the eggs. And of course, you know what I'll say next: to prevent this minor tragedy, temp your quiche. The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference.

Heavy cream is traditional in Quiche Lorraine, however, we seem to have better luck with light cream in our quiche recipes. They bake up lighter and the filling ingredients really shine through instead of getting masked by the milk fat.

So the easiest way to make a heavy cream substitute? Pour melted butter—which is essentially pure milkfat—into whole milk or even half-and-half, so that the mixture has a fat content similar to that of heavy cream.

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

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. 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.

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

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.

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.

Traditionally, the custard for a quiche is not thickened before it goes into the tart case but this will prevent the filling ingredients from sinking to the base of this deep-filled quiche. If you prefer not to cook the custard, you will need to increase the quiche cooking time slightly.

Instead of using raw vegetables in quiche, the outlet recommends roasting or sautéing vegetables with a high moisture content before adding them to quiche: That way, they'll release the majority of their water before landing in the egg custard and reducing the chances that it will become soggy.