When I was growing up, I always wanted quiche for dinner. I didn't understand why my friendsdidn't eat quiche: They laughed at the name (too silly-sounding, too French); they didn't like the texture (too eggy). It wasn't familiar to them, and theyonly tasted mediocre versions with soggy crusts and lackluster fillings.
Luckily for me, my mother makes an exceptional quiche. Because of her, I know how good quiche can be. Buttery, flaky pie crust encasing a delicate, rich filling oozing with cheese and laden with flavorful, fresh vegetables? There's very little not to like about that equation.
Whether you're already on #teamquiche (can we all make that a movement?), or whether you're skepticalof quiche's charms, this spring quicherecipe will earn a spot on your table.
Packed with tender asparagus and bright green chives, it's the perfect celebration of the season. It's also a very good make-ahead weeknight dinner.Tangy buttermilk and grated cheese add richness to the custard base.
The best part is the crust: a simple no-rollpie crust. Made with oil instead of butter, the crust is pressed directly into the pan instead of rolled out. Easy and foolproof, it's a wonderful recipe for anyone short on time or reluctant to try their hand at traditional pie crust. An added bonus: The crust happens to be vegan (although this particular quiche filling is not), so it's a handy recipe to bookmark if you have vegan friends.
Note: You can use any pie crust recipe you like, if you have afavorite that you prefer.
Have youstruggled with soggy quiche crust in the past? In this recipe, you'll par-bake the crust first. That means partially baking the pie crust before adding the filling, which helps ensure it stays crisp.Still nervous? Try brushing the crust with egg white before par-baking to help seal it.
Another good tip:Don't overfill the quiche. It will puff up a bit as it bakes, so leave a little space for it to "grow." If you find yourself with extra filling, bakeit ina greased muffin tin like a mini frittata of sorts.
When spring rolls around, bringing itsabundance of produce,treat this quiche recipe as a loose rubric to make the most of the season.
If you're lucky enough to find fiddlehead ferns or ramps, both would be fantastic in this quiche. You can also substitute other spring greens like dandelion greens or mustard greens. Pea shoots or Swiss chard would be a welcome addition.
I love making this quiche on a leisurely Sunday. It's wonderful to have on hand for a quick dinner, and it freezes beautifully. We call it a "spring tonic quiche," and it truly is a salve for the winter-weary soul.
Try this recipe as fresh spring ingredients appear. But you should also think of quiche as a vehiclefor your favorite flavors (albeit averydelicious, delicate vehicle).
The basic formula of pie crust + custard + add-insis a canvas for any ingredients(and isparticularly well-suited to showcasing seasonal vegetables). Choose complementary cheeses, spices, and herbs to enhance the flavors of the produce you have on hand.
Tired of snow and sleet? Spring is just ahead ... on a plate.
And if you're as much of a quiche fan as I am, make sure to try other recipes like Bacon, Egg & Cheese Quiche, Mushroom-Cheddar Quiche, and Roasted Butternut Squash and Spinach Quiche.
FAQs
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.
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.
What are 3 main differences between a frittata and a 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.
Do you poke holes in pie crust for quiche? ›
The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump. Another issue is billowing air pockets in the center. If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.
How long to bake a pie crust at 350 degrees? ›
If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.
What is the ratio for egg and milk when making quiche? ›
The best quiche ratio is 1 large egg to 1/2 cup of dairy. The ratio of the fat content from the dairy and the protein from the eggs determine the custard's final texture. The egg proteins bond to form a soft gel-like texture, while the dairy gives the quiche a creamy flavor.
Why is my quiche always watery? ›
According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.
Why isn't my quiche creamy? ›
Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.
What is a quiche without pastry called? ›
WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.
What does Lorraine mean in quiche? ›
Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables.
Should quiche crust be prebaked? ›
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.
Can you rebake a quiche that is undercooked? ›
Can you rebake undercooked quiche? It is okay to rebake undercooked quiche.
What if I forgot to Prebake pie crust for quiche? ›
Try placing the pie directly on the bottom of the oven. The heat transfer is quicker and no soggy bottom. However, this still may not be enough due to the quick time it takes to cook a quiche. Ohh and make sure you use regular bake (heat from bottom) not convection (heat from back and fanned).
What happens if you don't bake the pie crust first? ›
"Blind baking" is the term for baking a piecrust before you add anything to the pie. If you don't blind bake the crust, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You'll be left with a pie that has a soggy bottom. (It tastes just as bad as it sounds).
Can you make a quiche without cooking pastry first? ›
Do I need to blind bake pastry cases when cooking with wet fillings? 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.
Do you need to pre bake crust? ›
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
