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!
Not all quiche recipes include flour. I suspect that those which do may use the flour to provide structure.
One of several method for preventing cheddar's turning grainy when melting it into milk when making mac&cheese is to mix it with flour (no flour needed if you use evaporated milk) so I suspect this is something to do with getting the cheese to melt nicely.
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.