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Questions tagged [quiche]

21 questions
16
votes
2 answers

Why are quiches baked in fluted tins?

Is there any particular reason why quiches are usually baked in a fluted tin, rather than in a regular straight-sided cake tin?
chromos
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12
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1 answer

What is blind baking?

I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than baking something partially? To avoid making this a general reference question: why is it…
hairboat
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7
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4 answers

How do I prevent tomato making quiche soggy

I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ham, mushrooms, cheddar, and today, tomato slices…
Ellie
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7
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2 answers

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must be savoury. A pie can be with and without a lid. …
user17045
6
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1 answer

Can you refrigerate unbaked quiche for baking the next morning?

Can I put my quiche together the night before with an unbaked crust, refrigerate over night, and then bake it off the next morning?
Elizabeth
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6
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2 answers

Why is my quiche soggy?

I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and poured it over the crust with ham and cheese sitting at the bottom. I put it in the oven at…
user4296
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5
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3 answers

What can I substitute for Gruyère in quiche lorràine?

Gruyère cheese is too expensive here and I want make quiche lorràine. Is there some other cheese that I could substitute for the gruyère that would preserve the original flavor?
Suhany
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5
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3 answers

Butter Substitutions in the Quiche dough

I used to make quiche very often, but I really have a problem with dough, I want to reduce the amount of butter in the dough without making it very hard and unpleasant. Is there any way to replace or reduce quantity of butter in the dough ? (use of…
Imane Fateh
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5
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2 answers

How do I know when quiche is finished cooking?

Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find that the height is low (around 2cm) when I…
amanda witt
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4
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4 answers

Is it possible to have a good crust without prebaking a quiche?

I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip this step and pour the filling in the raw dough…
Mien
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3
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2 answers

Can I use fresh broccoli in quiche?

I have some (not so) fresh broccoli I need use. I'm thinking of making a quiche with it. Most quiche recipes seem to call for frozen broccoli. Can I just use the fresh instead? Does it need any special prep?
miltonaut
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3
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1 answer

Why is my quiche weeping?

A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amount, finely diced), eggs, half and half, salt, pepper and cayenne. I've made it the same…
Harts
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3
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5 answers

Egg Substitutions in a Quiche

I'd like to make a quiche this weekend (for the first time!), but I really want to reduce some of the fat and cholesterol due to health issues. Can I use an egg substitute (one of those that comes in a carton) instead of whole eggs in a quiche?
Alison S
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2
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2 answers

How to freeze & reheat quiche

What is the best way to freeze & reheat a quiche? I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I took the pre-baked quiche straight from the freezer to the hot oven. Note that both times I…
kayk
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2
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2 answers

Why was my Quiche dry?

I was experimenting with Quiche in the kitchen this weekend. I didn't follow any specific recipe as I had watched serval on YouTube and felt it couldn't be too difficult. I was also making an individual size so a regular recipe would only have been…
haakon.io
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