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.
This quiche Lorraine recipe is perfect for a spring brunch! Bakes up silky-smooth and creamy, with a flaky crust and plenty of smoky bacon, onion, & cheese.
I think I can officially say that spring has arrived. We’ve had lots of warm sunny days, the trees are budding, and our daffodils are up and looking so cheery!
I’m so happy for the gorgeous weather, and excited because I know it’s just going to keep getting better and better.
This time of year is so inspiring when it comes to baking! I love all the pretty pastel treats (like these pale pink meringue cookies), the coconut desserts (like this glazed coconut bread), and the yummy pineapple goodies (like this pineapple stuffing).
But today I’m going to share a savory dish that’s perfect for Easter: quiche!
Quiche is perfect for Easter because of the symbolism of eggs at this time of year. They signify rebirth, and plus they’re rich, creamy, and so delish.
You can make it with all sorts of different add-ins, but for the quiche you see here, I kept it traditional with scallions, smoky bacon, and nutty Gruyere cheese. This is a classic recipe known as “quiche Lorraine.”
Quiche is a savory dish that consists of a creamy, flan-like custard baked in a pie crust. It’s great for breakfast, brunch, lunch, or as a light dinner.
WHAT TYPE OF PASTRY SHOULD BE USED FOR QUICHE?
The best kind of pastry to bake quiche in would definitely be pie crust. You can use pre-made, store-bought pie pastry, or you can make it yourself.
For the most tender, buttery, flaky pie crust ever, you’ve got to try this recipe: Perfect Homemade Pie Crust. It’s the perfect compliment to the silky, creamy quiche filling.
How to Make ANY Quiche! (No Recipe Required)
FAQ
Is heavy cream better than milk in quiche?
Why is my quiche soft?
Why is quiche fluffy?
How do you firm up a quiche?
How does crust affect a quiche?
How you roll out your crust can hugely impact your quiche. Like other tarts, the thickness of your quiche dough matters. If it is too thick, you’ll end up with too much crust in every bite. On the other hand, a crust that is too thin can easily lead to the filling leaking out during cooking.
What happens if you take a quiche out of the oven too early?
Taking the quiche out of the oven too early means that the eggs did not have a chance to set properly. Not only will your quiche be watery, but you could also put your health in danger by eating eggs that are still raw! Most quiche recipes recommend baking at 375 degrees Fahrenheit for at least 40 minutes.
How do you know if a quiche is too watery?
If you notice that the filling is very runny and cannot hold its shape, that is a sign that your quiche is too watery. Another tell-tale sign is the crust. If you notice a soggy bottom, that bodes poorly for your quiche. It seems counterintuitive that overbaking your quiche could make the filling runny.
What happens if you put too many eggs in a quiche?
Using too many eggs in the custard. 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.