The quiche tag has no wiki summary.
8
votes
1answer
746 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 ...
5
votes
5answers
3k views
What is a good pairing for a dinner Quiche? [closed]
I am preparing a spinach bacon quiche for a small dinner party this weekend and I need to know what pairs well with the quiche? I am already preparing a lite arugala salad with a simple lemon ...
4
votes
1answer
265 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 ...
3
votes
5answers
1k 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 ...
3
votes
1answer
898 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 ...
3
votes
2answers
93 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 ...
2
votes
1answer
264 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 ...
2
votes
2answers
291 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 ...
1
vote
2answers
115 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 ...
1
vote
2answers
2k 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 ...
