Questions tagged [quiche]

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What are the effects of various dairy ingredients in quiche?

What are the effects of various dairy ingredients in quiche? Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 different websites and ...
theycallmevirgo's user avatar
0 votes
1 answer
642 views

Undercooked Quiche

Baking a deep Quiche. I blind baked the pastry, and pre-cooked the chopped bacon, then added my fillings to the pastry. Cookbooks ...
Nick's user avatar
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16 votes
2 answers
4k views

Why are quiches baked in fluted tins?

Is there any particular reason why quiches are usually baked in a fluted tin, rather than in a regular straight-sided cake tin?
chromos's user avatar
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1 vote
1 answer
115 views

Pre packaged creme fraiche in quiche [closed]

I've seen creme fraiche recipes for quiche and I have some store bought creme fraiche on hand that was bought for me a few days ago. My concern is that it's not real creme fraiche, it's half way ...
userLTK's user avatar
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1 vote
2 answers
679 views

Quiche does not set up - too much, or too little, cream?

My quiche did not set up well; the final custard remained a touch watery/soft. Would that mean my ratio of cream : egg was too much or too little cream? What's the logic of quiche custard? Should I ...
Fattie's user avatar
  • 189
2 votes
2 answers
21k views

How to freeze & reheat quiche

What is the best way to freeze & reheat a quiche? I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I took the pre-baked quiche straight from ...
kayk's user avatar
  • 327
2 votes
2 answers
3k views

Why was my Quiche dry?

I was experimenting with Quiche in the kitchen this weekend. I didn't follow any specific recipe as I had watched serval on YouTube and felt it couldn't be too difficult. I was also making an ...
haakon.io's user avatar
  • 1,063
3 votes
2 answers
5k views

Can I use fresh broccoli in quiche?

I have some (not so) fresh broccoli I need use. I'm thinking of making a quiche with it. Most quiche recipes seem to call for frozen broccoli. Can I just use the fresh instead? Does it need any ...
miltonaut's user avatar
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5 votes
3 answers
63k views

What can I substitute for Gruyère in quiche lorràine?

Gruyère cheese is too expensive here and I want make quiche lorràine. Is there some other cheese that I could substitute for the gruyère that would preserve the original flavor?
Suhany's user avatar
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3 votes
1 answer
4k views

Why is my quiche weeping?

A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amount, finely diced), eggs, half and half, ...
Harts's user avatar
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6 votes
1 answer
63k 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?
Elizabeth's user avatar
7 votes
4 answers
10k 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, ...
Ellie's user avatar
  • 267
5 votes
3 answers
2k 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 ...
Imane Fateh's user avatar
1 vote
2 answers
5k 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 ...
Tea Drinker's user avatar
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6 votes
2 answers
35k 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 ...
amanda witt's user avatar
7 votes
2 answers
27k 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 ...
user avatar
4 votes
4 answers
86k 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 ...
Mien's user avatar
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2 votes
2 answers
1k 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 ...
rumtscho's user avatar
  • 139k
6 votes
2 answers
10k 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 ...
user4296's user avatar
  • 553
12 votes
1 answer
2k 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 ...
hairboat's user avatar
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3 votes
5 answers
13k 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 ...
Alison S's user avatar
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