Quiche Lorraine Recipe - Weekend at the Cottage (2024)

FAQs

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

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.

Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling.

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

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)

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. 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.

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Poking holes allows steam to escape

If you've ever forgotten to poke the bottom of the crust, you may have noticed that your pie came out looking uneven. The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough.

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.

What happens if you don't blind bake a quiche? ›

As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

Cheese: Add Swiss, Gruyère, feta, goat, Parmesan, cheddar, mozzarella, or jack cheese to a quiche. Whether you choose grated, crumbled, or shredded cheese, the ingredient will contribute salty flavor and a creamy texture to a standard quiche recipe.

quiche (comparative more quiche, superlative most quiche) (slang) Extremely appealing to look at; sexually alluring. I'm not even bragging, but me and my friends are pretty much quiche.

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream.

For gluten-free crust, try making a sweet potato crust. 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.