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First-time quiche tips?

Hey folks.
Having some friends over for brunch this weekend, and am planning to make quiche. Because I'm A: hopeless with pastry and B: pressed for time, I'm going to be using frozen crust. Just wondering if anyone has any recipes or tips for filling? Also, should I bother pre-cooking (either partly or completely) the crust before I put the filling in?

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  1. I make a fine pie crust and, yet, I will use a frozen pre-made crust for quiche occassionally cuz it makes it The World's Easiest Dish...I always par-cook (what's the word I'm looking for here?) the crust for 5 minutes or so before filling it if it is frozen. I like a broccoli and cheese quiche, the classic Quiche Lorraine (gruyere, chives and bacon - I use fake bacon), and cheese and tomatoes (seed 'em before using or your quiche'll be runny). I think anything that you would throw into an omelet makes a lovely quiche. A menagerie of different quiches makes a lovely brunch!

    My other tip: use whole milk or cream or a combo of both. Waterier milk will leave you with a waterier quiche that you will overbake because you think it's not done yet and it will be rubbery and inelegant and bad.

    1. I've been known to use already made crusts for quiche too. :)

      Quiches are great, and so easy! I lightly brown the crust before filling it (and I poke the unbaked crust all around with a fork, so it doesn't puff up too much.) For the filling, I usually use about 1.5 c milk (or cream, but milk has always worked fine for me) and three eggs. There are all sorts of milk/egg ratios out there, but that's what I use. Salt, pepper, and a pinch of nutmeg. For fillings, use what you like. Kinds I've made: bacon/cheddar, cheddar/broccoli, asparagus/parmesan, spinach/feta, apple/gouda, etc. (Yes, I like cheese ... but it works so well in a quiche, too.) Once the filling has been poured, I put a few small pats of butter on the top (flavor and browning), and then bake til the top has puffed up and is brown (30 min? can't remember offhand.) Oh, and before filling the crust, place the pie plate on top of a cookie sheet that's been covered with foil--makes clean up and getting the dish in and out of the oven a lot easier!

      1. I saw on American Test Kitchen's that the best frozen pie crust is from Whole Foods. I have tried them out and they are very good. I let it defrost for a minute (really, only a minute) so it is pilable, then I use my fingers to create a more "homemade" look to the edges instead of the machine made. It makes the whole dish feel a little bit more authentic!

        1. If you have a pizza stone, bake your quiche on it. It will ensure the bottom crust is baked through and not soggy.

          1. Another way to keep the crust from getting soggy is to sprinkle grated cheese on it just when you take it from the oven after prebaking it. This way the cheese melts and seals the crust somewhat before you add the liquid filling.

            1. I think the term you're looking for is "blind bake". I always do this with quiche. I use a home made crust 90% of the time. when I use a premade or roll out one, I still blind bake. Usually at 400 for 12 minutes, prick all over with a fork, press foil in to line, and fill with beans or rice. I never have a soggy crust. I use 1 1/4 milk and 3/4 c half and half, 4 eggs and then whatever fillings or spices. Bake for 35-40 minutes at 375 or until it's almost set. Jiggly only in the middle. Good luck

              3 Replies
              1. re: mrsmegawatt

                Yep, I agree with the blind baking and I do exactly the same thing as above, beans/rice and all. You do need to be keep an eye on it while doing this to make sure the crust around the edges does not brown too quickly, however. I have had this happen. I read somewhere recently that you can gently place aluminum wrap over the pie crust and then fill w/the beans to prevent this from happening, but I've never tried it so I won't vouch for the effectiveness.

                1. re: sivyaleah

                  Sivyaleah...i usually rip strips of foil and cover the crust edges that will be exposed during back, after I've blind baked and filled with the filling. It works very well to keep crust from becoming too dark. Dark crust ruins the flavor!

                2. re: mrsmegawatt

                  I blind bake too and long ago learned to 1. prick all over with a fork and 2. make sure that shell is really very well chilled before putting it in the oven, that helps prevent much shrinking. I use the foil and pie weights and when I take it out of the oven after about 12 mins. of blind baking, I quickly remove the foil and weights and brush the blind baked crust with beaten egg white to help seal it and prevent a soggy bottom.

                3. Great hints! Another tip a hound gave me when i did my first quiche was to put the filliing in a pyrex measuring cup. Then, place the crust directly on the oven rack (The rack pulled out) and pour the filling right into the crust in the oven because carrying a filled quiche into the oven can be a messy affair... :)


                  1. Thanks for all the suggestions folks. The quiche went well.
                    Ended up not pre-baking -- it's a little hectic with a 6-month-old and an insane terrier bouncing off the walls, so i didn't have the time. Took the crust out of the freezer about 15 minutes before i put the quiche into the oven. made three quiches, they all had cheese and onions; one also had bacon; one had asparagus and ham; the last one had bacon and portobello mushrooms. i used about 4 eggs and oh i'd guess about 1/3 cup of cream for each quiche. the cheese was a mix of asiago, parmesan, edam and extra old cheddar. i put all of the non-liquid stuff on the bottom of the shell, then poured in the egg/cream mixture. topped with more grated cheese. baked for 35 minutes at 375, then 10 more at 400 to give the top a nice golden colour. prep time was about 10 minutes.