Simple Basic Cheese Quiche Recipe | Incredible Egg (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)

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.

She claims, "Quiche filling should contain just enough eggs to prevent it from being soupy, but the eggs are (literally) a supporting player. It's the butterfat in the cream and milk that is responsible for a good quiche's disarmingly rich texture." We concur.

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche.

Overview: How to Make Quiche

Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc. Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins. Bake – Pour filling into crust and bake until just about set, at least 45 minutes.

Quiche will have a texture similar to scrambled egg if it is baked at too high of a temperature or too little fat is incorporated into the custard. Follow your recipe closely and be sure to bake your quiche at a lower temperature for the correct amount of time, using the prescribed amount of cream and whole milk.

Quiche is a savory custard that's made with a combination of eggs and cream or milk. It's typically baked in a pie crust and can be made with a variety of different fillings ranging from meats, vegetables, cheeses, and seafood. Quiches are perfect for serving as any meal- breakfast, lunch or dinner.

The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk.

Applesauce

Using 1/4 cup (about 65 grams (g)) of applesauce can replace an egg in most recipes. It's best to use unsweetened applesauce. If you're using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.

Does all quiche have egg? ›

WHAT IS A QUICHE? Quiche can be thought of as a savory tart or pie, which we can thank the French for. Like a frittata, it includes eggs, dairy and other fillings, but a quiche will typically contain fewer eggs and more cream or milk than a frittata.

The challenge: There is no dispute about the characteristics of an ideal quiche. It must have a tender, butter pastry case embracing a velvety smooth custard that is silken on the tongue and neither too rich nor too lean.

A frittata, also known as a crustless quiche, is a creamy, savory egg custard baked with any combination of fillings, usually vegetables and meat.

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.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.