Why mix flour with cheese before adding to quiche?
Does anyone know when you mix the flour with cheese before adding to quiche? I always thought that it was so the cheese didn't clump together while baking. But I've also read that it helps distribute the flour.
Thanks in advance for your help!
I think it's a little of both, you're right on the money as far as I'm concerned - the flour helps the quiche set up so:
#1 the distribution of flour keeps you from having a lump of uncooked flour in your finished product and
#2 it helps keep the cheese from lumping together as well.
I never put flour in a quiche. Never had any problems with graininess of the cheese, but since I scatter the cheese evenly across the crust, usually on top of any other fillings, then pour the custard on top, it is true that the cheese is not distributed throughout the custard; i tends to be locate itself at the bottom. Perhaps your recipe tosses the cheese with flour so it doesn't sink to the bottom. What is the source of your recipe? It's odd to use flour, and usually unnecessary as the eggs and cream provide the thickening.