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3
votes
1answer
5k views

Can you refrigerate unbaked quiche for baking the next morning?

Can I put my quiche together the night before with an unbaked crust, refrigerate over night, and then bake it off the next morning?
5
votes
4answers
2k views

How do I prevent tomato making quiche soggy

I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ...
3
votes
2answers
598 views

Butter Substitutions in the Quiche dough

I used to make quiche very often, but I really have a problem with dough, I want to reduce the amount of butter in the dough without making it very hard and unpleasant. Is there any way to replace ...
1
vote
2answers
952 views

Quiche filling sets like an Aero bar?

Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery than is desirable. Because I'm using very ...
2
votes
1answer
5k views

How do I know when quiche is finished cooking?

Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find ...
4
votes
1answer
3k views

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must ...
1
vote
4answers
11k views

Is it possible to have a good crust without prebaking a quiche?

I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...
2
votes
2answers
520 views

Can I bake a quiche with a flaky crust?

I want to bake a chard quiche. Normally, I would use short pastry for the crust, but I want to practice my flaky pastry skills. Still, I plan to bake it in the normal quiche form. It is white glazed ...
4
votes
1answer
2k views

Why is my quiche soggy?

I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and poured it over the crust with ham and ...
8
votes
1answer
1k views

What is blind baking?

I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than baking something partially? To avoid ...
3
votes
5answers
3k views

Egg Substitutions in a Quiche

I'd like to make a quiche this weekend (for the first time!), but I really want to reduce some of the fat and cholesterol due to health issues. Can I use an egg substitute (one of those that comes in ...