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Mar 12, 2009 08:21 PM

Bittman's quiche cooking time & temp?

So this is the 2nd time I have made a doctored version of the How to Cook Everything quiche... and it takes nearly forever to cook! The recipe calls for baking at 325 degrees for 30-40 minutes. After 40 minutes (with no peeking & a completely preheated oven), the quiche was still liquid. Not anywhere near set. So I baked it 15 minutes more... and still more runny than my toddlers' noses during the 6 month winter. After another 10 minutes, still not near set. So after 65 minutes, I bumped the heat to 350 & gave it another 10 minutes. And did I mention it's almost 11:30 and I am ready for bed?

Is there something I'm missing? I did doctor it with caramelized onions, a little garlic, sauteed mushrooms & a handful of spinach to go along with the 6 eggs & scant 2 cups of cream. I know it will be super yummy, but 75 minutes? I know my oven is good... perhaps I should use the convection i/o regular bake? Anyone have a secret so when I try it again I won't be this annoyed? Thankfully, this was not planned for tonight's dinner.

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  1. Here's how I do it.
    Preheat toaster oven to 450 with a pizza stone in the oven.
    Gather all ingredients & let sit out while you preparing everything.
    Bake the pie crust first for about 12 min (on the pizza stone). Let cool.
    While it's baking beat the eggs & cream.
    Cube or shred cheese
    Place cheese in cooled pie crust and top with seasonings/cooked vegetables
    Keep the oven going to stay hot.
    Pour egg mixture into pie shell.
    Set quiche on pizza stone & let it bake for 10 - 15 min.
    Turn oven down to 350 and continue to bake til set.
    I did this last night & night before and it took about 40 min.

    Sometimes I turn the oven off & just let it sit in the oven on the hot pizza stone
    for the last 15 min of baking. I don't like overcooked eggs but silken custard.

    Works like a charm!

    1. I use a partially-baked pie crust. After filling the crust, put the quiche on a cookie sheet and bake in a preheated 425-degree oven for 15 minutes. Turn down the heat to 300-degrees and bake for another 35 to 45 minutes, until a knife inserted one inch from the edge comes out clean.

      I usually make quiche in a 9-inch deep dish pie pan, using 4 eggs or three whole eggs and two egg yolks, and about one and three-quarter cups of cream. The quantities of eggs and cream you cited your post make a lot of custard, and depending on the size of the pan and quantity of the other fillings I can well imagine that 75 minutes is not out of the ballpark. But starting at a higher heat and finishing in a slower oven makes a nice puffy and browned top, and the quiche cooks through.