Basic Quiche Recipe (Any Flavor!) (2024)

FAQs

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

The flaky crust pairs so perfectly with the creamy custard filling. The egg custard filling is savory heaven. Ultra cheesy and filled with bacon and caramelized onions for a punch of flavor. The whole family will love this classic Quiche Lorraine!

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

Eggs: the base of any quiche is eggs, so we're keeping things traditional there. Almond milk: instead of cream/milk, we're swapping with unsweetened almond milk. I think you could also add a bit of cashew cream if you're wanting to make it a tiny bit richer.

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.

The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

We've all had a slightly bland quiche before, and there's nothing worse. To avoid this classic trap, take a little of your egg mixture and fry it in a pan until cooked through. Taste it for seasoning, and this will give you a good indicator of whether you've nailed that seasoning or if it needs another pinch of salt.

Should you prebake pie crust for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

"But the quiche will taste better if you allow the final product to cool completely (think several hours or even overnight) before slicing," says Zimmerman. Then, warm up individual slices or serve them at room temperature. (If you won't be enjoying your quiche until the next day, be sure to refrigerate it.

If you mostly make regular pies and quiches, ceramic or glass will be the best choice. If you worry about knowing if your bottom crust is baked, glass allows you to see how the browning is going.

In fact, Martha Stewart's recipe for a classic quiche filling lists equal parts whole milk and heavy cream (1 ½ cups of each). To determine the ratio of milk or cream to eggs that should be used in a quiche recipe, remember that it's one egg to one-half cup of cream or milk.

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.

Five large eggs equals approximately one cup volume. Substitute four extra large eggs, six medium eggs or seven small eggs. Six large eggs equals approximately one cup plus three tablespoons volume.

Gordon Ramsey seems to use quiche video 1 egg to 1 tbsp of cream. Other recipes do 4eggs to 2 cups.

Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.