49
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Accepted
Why are quiches baked in fluted tins?
TL;DR Quiche pans are fluted because quiche crusts are ruffled.
Quiche crusts are ruffled for the same geometric reason as muffin liners and some coffee filters are ruffled. Try fitting an inelastic ...
- 140k
9
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Accepted
Quiche does not set up - too much, or too little, cream?
You need less cream for a firmer consistency. The eggs are the part that set during the cooking process. The cream adds moisture and fat, both of which make it softer and runnier.
- 3,012
7
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Can I use fresh broccoli in quiche?
Yes, you absolutely can. I do it all the time, in both quiche and omelets. It does need to be cooked which is most easily done in the microwave. Prep by removing much of the large stem, diving into ...
- 2,780
5
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Why was my Quiche dry?
Honestly, it looks like it's just too high a percentage of egg... and maybe not enough cheese. I don't know that it can't work with that much egg but most of the recipes I've found just now use much ...
- 16.5k
5
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What can I substitute for Gruyère in quiche lorràine?
If you want to be faithful to the French terminology, a quiche (lorraine) does not contain cheese. Ever. It's not even a matter of being "classic" or "authentic", putting cheese on a tarte is very ...
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4
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Why are quiches baked in fluted tins?
A quiche is simply a French, savory, custard based tart. Tarts are typically "short" based pastries, like a pie crust. They are usually prepared in a shallow tart pan with either angled, ...
- 76.9k
3
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Pre packaged creme fraiche in quiche
Creme Fraiche is more comparable to sour cream than it is to heavy cream, and it sounds like what you have is if anything even further from cream. You could certainly make a tasty quiche with it, but ...
- 336
2
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Butter Substitutions in the Quiche dough
I just thought I should mention coconut oil as another substitute for fats that are solid at room temperature. I prefer it to the other alternatives mentioned because it is vegetarian, and much less ...
- 11.8k
2
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Why was my Quiche dry?
I cooked just until the middle stopped wobbling like when I make crème brulee.
I agree with Catija's assessment that you probably need a higher dairy:egg ratio. Most of the quiche recipes in Julia ...
- 4,806
2
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Accepted
What are the effects of various dairy ingredients in quiche?
Quiche, at base, is a custard. And a custard, at base, is a water-based mixture thickened with egg yolk. Milk and cream are the traditional liquids. You could make a custard with just water and yolk, ...
- 30.2k
2
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Undercooked Quiche
If I understand correctly, you tried to cook your quiche at 140°F, ie 60°C? That's way too low and would explain why it never cooked properly. Even if that was a typo and you cooked it at 140°C the ...
- 491
1
vote
Quiche does not set up - too much, or too little, cream?
Add 1 Tab of flour in egg mix. That works for me. Check Moosewood cool books Quiches. Easy and my go-to for 38 years.
- 21
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How to freeze & reheat quiche
The water is likely from over-heating the eggs. They'll become rubber+water if you overheat them, just as badly as if you overcooked it the first time.
But quiche, pizza rustica, frittata, spanish ...
- 81.6k
1
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How to freeze & reheat quiche
I would use a pizza stone (preferred) or preheated baking sheet underneath the quiche, similar to the method sometimes used to make the bottom of pie crusts crisper. Put the stone or baking sheet in ...
- 594
1
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Can I use fresh broccoli in quiche?
I'd go even further - I never cook the broccoli before I use it in a quiche.
It is all about the size of broccoli you use: large chunk = long cooking time, small chunks = short cooking time. For a ...
- 106
1
vote
Why is my quiche soggy?
I think you should change your recipe for the royal--- you're using "half-and-half" and milk --- so something like 3 parts milk to 1 part cream. You should try using just heavy cream for the royal. It'...
- 265
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