👩🍳 Instructions
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C).
If using a homemade crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges.
Line the crust with parchment paper or foil and fill with pie weights or dried beans.
Bake for 15 minutes. Carefully remove the parchment and weights. For an extra barrier against sogginess, brush the bottom and sides of the warm crust with the beaten egg white. Return to the oven for 2 more minutes. Set aside to cool slightly. Reduce oven temperature to 350°F (175°C).
Step 2: Prepare the Filling
If your add-ins are raw (like onions or mushrooms), sauté them until soft. If using spinach, cook and thoroughly wring out all excess water.
Sprinkle your chosen cheese and fillings evenly over the bottom of the pre-baked crust.
Step 3: Make the Custard
In a large bowl, whisk the eggs until they are well-blended and uniform.
Add the heavy cream, milk, salt, pepper, and nutmeg. Whisk gently until just combined. Be careful not to aerate the mixture too much.
Step 4: Assemble and Bake
Place the pie dish on a baking sheet to make handling easier.
Slowly pour the custard mixture over the fillings in the crust.
Carefully transfer the baking sheet with the quiche to the preheated 350°F (175°C) oven.
Bake for 40-50 minutes. The quiche is done when the edges are set and puffed, but the center still has a slight jiggle (it will set as it cools).
Step 5: Cool and Serve
Let the quiche cool on a wire rack for at least 20-30 minutes before slicing. This allows the custard to fully set, making for clean cuts.
Serve warm or at room temperature.
💡 Chef’s Secrets for Success
Blind Bake is Non-Negotiable: This step prevents a soggy bottom. Don’t skip it!
Avoid Overmixing: Whisk the custard just until combined. A frothy, bubbly mixture can lead to a less smooth texture.
The Jiggle Test: The center of the quiche should jiggle like Jell-O when you gently shake the pan, not like liquid. It will continue to cook from residual heat as it cools.
Customize Freely: The formula is simple: 1 to 1.5 cups of total fillings and 1 to 1.5 cups of cheese works perfectly.
Make Ahead: You can blind-bake the crust a day ahead. The fully baked quiche also reheats beautifully in a low oven.
Enjoy your masterpiece, the truly Best Ever Quiche
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