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Aug 25, 2006 02:58 AM

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.