The Only Basic Quiche Recipe You'll Ever Need (2024)

FAQs

What is the formula for quiche? ›

What Is the Best Eggs-to-Dairy Ratio for Quiche? The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups 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.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

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)

Heavy cream is traditional in Quiche Lorraine, however, we seem to have better luck with light cream in our quiche recipes. They bake up lighter and the filling ingredients really shine through instead of getting masked by the milk fat.

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

Is frittata the same as quiche? ›

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

I use the rules 1 egg to 1/2 cup dairy, so my standard is 3 eggs and 1.5 cups of a mix of cream and milk (depending on how healthy I'm making it!). More cream = more rich. I've seen recipes fully heavy cream, and recipes fully semi-skimmed milk. I tend to do half and half or 1 cup milk, 1/2 cup cream.

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.

The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference. A fast and accurate Thermapen^® is perfect for the job, and will help you make perfect quiche the first time around.