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May 18, 2009 07:43 PM

Quiche Emergency!

I made this recipe tonight: The only thing I did differently was use a frozen pie crust.

I baked it at 375 for forty minutes, as per the recipe, but it was still pretty jiggly. So I baked it an extra ten minutes. The top was pretty brown, so I took it out and let it sit for fifteen minutes. When I cut into it and took out the first piece, it still looked "liquidy" at the bottom.

Is there any way to save it? I really want to pack it for lunch tomorrow!

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  1. Did you thaw the crust before baking? You might to save it by putting it back in a slow oven (275) or nuking it on very low power to re-cook the runny eggs on the bottom. adam

    6 Replies
    1. re: adamshoe

      I didn't thaw the crust. The package for the crust said I should use it straight from the freezer...

      1. re: Jetgirly

        you should have probably pre-baked your crust.

        1. re: Bryn

          Yeah. For a pie, it might have worked. But for a quiche, blind-baking is the standard.

          1. re: jmckee

            Yep frozen for pies, pre baked or blind baking for a quiche usually
            I usually make crustless quiche, I find it better but with crust, probably baked ahead lightly and then filled.

            Not sure how it could be fixed other than the above suggestions.

            1. re: kchurchill5

              Way back when I first started making quiches, I used frozen crusts (Nancy's all-butter) all the time (shh!) and never pre-baked or even thawed them first. In retrospect it does sound odd but it worked just dandy. Anyway since the timing and temperature of your recipe sound fine, I would guess the problem was that the veggies simply gave off too much water, as cimui mentioned. Next time, try draining off any excess water before adding the flour and milk. (If you want to be extra-finicky like me you could even press the vegs a bit with some paper towels to absorb as much water as possible.) In the meantime though just think of your quiche as having a little "special sauce!"

              1. re: extrasalty

                Probably too with the excess water. I read once too to make sure the filling wasn't chilled. No idea, just an article I read. They wanted the ingredients room temp. No sure if I ever did that but who knows. Maybe just a fluke.

                We can't have everything turn out right all the time. Trial and error :)

    2. Sorry, probably a bit too late to save -- and anyway, the quiche probably still tastes good, even though the consistency is off -- but for future troubleshooting, watch the amount of liquid in the tomatoes. If they are particularly juicy and you want to include the innards, as I like to do, you might want to decrease the amount of milk or up the amount of flour and eggs.

      1. I prefer the refrigerated (dairy isle) pie crusts to frozen. They keep in the freezer well, and are always thawed before using.

        8 Replies
        1. re: bayoucook

          I have made mine fresh quite a few times ... But ... I love the refrigerated ones. I just don't bake too much. Quiches I try to make crustless now a days and really don't eat sweets. I'll make them for friends, but I love potato crusts and some unique ideas rather than the traditional. But frozen NO, dairy ones are so much better unless you make your own.

          1. re: kchurchill5

            Still learning how to make it successfully. Someone suggested I try pate brisee, so that's what I'm going to do. But I so rarely use pie crusts, I just love keeping the refrig. ones handy!

            1. re: bayoucook

              Ditto to the crusts. I love my gruyere and asparagus crustless quiche, easy and no crust for me. Less calories, just as good taste.

              1. re: bayoucook

                I spent a year making quiche to come out the way I like them, tall and with lots of cheeses, and stove top grilled, veggies. I use pate brisse, and that's how I started to learn and how I still make them.

                You don't have to use a springform pan like I do, you can use a regular pie pan if that's your preference.

                I'll happily share with you my very successful quiche recipe, just say the word.

                1. re: chef chicklet

                  I would love one, preferably veggie.

                  I don't make mine too often, usually pie plates, and usually crustless. I do have one descent recipe and I make one with a potato crust which I enjoy. I usually make my bisquick one when I want to clean out the fridge ... I know not good but it is a take on the old pie type of dish. Not quite the same. More eggs and cheese and all leftover veggies. But it does have bisquick.

                  I have done a perfect quiche but I wasn't thrilled with it. I think it had fontina but I can look it up but also pancetta. Just wasn't great for the extra work. I do have a springform, but for just me a pie plate

                  1. re: chef chicklet

                    I would love one! It was YOU who advised me to use pate brisee, wasn't it?
                    I printed out a recipe for it from Saveur or fine cooking - I have a springform pan (I do make cheesecakes) and would love your recipe, please!

                      1. re: fern

                        If you follow the directions, and your oven is halfway decent, I think you'll be happy. I have learned that if you add mushrooms, grill them on high so there is not a lot of moisture left, and you won't have the liquid from the mushroom causing problems.
                        This is a tall quiche fit for a cake pedestal. Also make gorgeous smaller quiche for a ladies brunch or a party.

                        Sharon Quiche – in a spring form pan
                        Pate Brisee for 1 Quiche
                        1 1/2 Cups King Arthur’s unbleached flour sifted
                        1/2 cup plus 2 T cubed ice cold butter (I use salted
                        1 egg
                        1/4 tsp salt (kosher)
                        1 tsp flour
                        In the processor using pulse:
                        Put in the butter, flour, and the salt until it resembles coarse meal
                        Add 1 egg mix until the dough comes together depending on the weather add a little cream or ice water. Pat and shape into a disk put into the fridge for 1 hour.
                        The recipe says bring it to room temp, I roll it out cold. Dough will keep for 1 day, after that toss it. You don’t have to use a food processor; I also make it with a fork or pastry cutting knife.
                        The dough will be cold, and hard to work with, I whack it with the rolling pin. Then prepare the dough, working with it, roll it into a 9 inch Quiche or Spring form pan, with your fingers, gently bring the dough up the sides, careful not to tear the dough working quickly and press firmly into place. If the dough starts to get to warm, place the whole thing into the fridge to chill.
                        Do not grease or spray Pam on the pan – Once the dough is perfectly as you want, put the pastry lined pan back into the fridge until your ready to use.
                        My favorite Cheese and dairy mix:
                        1 1/2 Cup of Monterey, Fontina, or Swiss
                        1/2 Cup Mozzarella or Brie
                        1/4 Cup Cheddar or Colby
                        Quiche batter:
                        1 1/2 C Cream
                        1/2 C Milk -1% or whatever you have
                        1 tsp flour
                        4 large eggs beaten add the 1 tsp flour
                        1/4 tsp ground fresh nutmeg
                        Salt and pepper to taste

                        I keep the pastry lined pan in the fridge for awhile to chill, since my hands are warm, So put it back in for 20 mins or so, go ahead a make the batter.
                        Quiche additions: Veggies and meat
                        Fresh garlic, whole garlic grilled (wonderful in quiche!), then slice or chop, leeks, scallions, asparagus, mushrooms, zucchini, tomatoes, spinach, artichokes, etc.
                        Meats: Procuitto, ham, sausage (so many choices)
                        Cheeses: fontina, mozzarella, cheddar, Monterey, swiss, brie, marscapone, parm, your favorite cheese, I prefer, Fontina, mozz, cheddar, Monterey, swiss, jarlsberg, provolone. Nice melting cheeses. But you decide!
                        Prepare the veggies (I often do this way ahead of time in the morning, allowing them to cool) or meat prior to the pastry and then slice it getting it ready to layer as you pour the egg and sprinkle the cheeses.
                        3-4 slices Proscuitto or Good Quality Ham or Bacon - cooked cut into bite size pieces, fat drained.

                        To grill I use a cast iron stovetop grill/griddle, or you can use a sauté pan just go for caramelized with the veggies, so any pan that you can get good and hot. This is an important step, charring them or stovetop roasting brings another flavor.
                        6 Asparagus Spears, Grilled use olive oil on all the veggies Fresh Spinach, Green Onions, grilled 3 cloves of garlic grilled and sliced or Leeks grilled, Criminis browned and quartered/ Or sun dried tomatoes and fresh basil, top with parm. Or use any combination you like, but remember to keep the total veggies to about 1 cup (do not included the top/decorative), and after being chopped into chunky pieces.
                        Tightly wrap foil around the bottom of the pan to ensure no leaking.
                        Mix the batter well with a whisk, then add the batter to the pastry in the pan; place the cheese and the veggies in layers and add the egg mix gradually, (don't fill to the top). The egg batter will rise as it bakes and will meet nicely to the top,) Gently push the pan into the center of the oven/middle rack, be careful not to spill.
                        Bake the quiche in a preheated 350 degree oven (I use a gas oven), it took about 1 hour and 10 minutes. When the quiche is ready, the center of the quiche will move slightly when the pan is shaken, & the pastry should be a deep golden brown (cover the edge with foil if it becomes to brown).
                        I would just keep a close eye until you are familiar with making this dish, and since all ovens cook differently.

                        About 5-8 mins prior to removing the quiche from the oven I add about a quarter of a cup of Colby or cheddar cheese to the top for effect.
                        Remove the quiche and once it’s cooled, release the spring and remove the casing of the pan. Place the quiche which is still on the pan bottom, on a cake pedestal and if you can use something to secure the metal piece to the glass. Don’t laugh but play dough works magic. Slice warm pieces.
                        My favorite quiche is crimini browned mushrooms, grilled garlic, leeks, and bacon. I love to serve this with a beautiful herb salad.
                        It’s my version of an Up Town Quiche Lorraine.....Enjoy!!

              2. The recipe you used isn't typical in that it uses flour in the custard. It was probably included to add more body to the dish because, given the amount of milk called for, it really could use another egg. With all that though, the comments are positive so I'll just assume that it all works out in the end. So the problem was likely in the technique.

                The recipe says to add the eggs to the heated milk mixture. This is probably were the problem began - the rule is to all add hot to cold when making a custard. The milk might have been too hot and the eggs cooked slightly before they were fully incorporated - the milk didn't fully combine with the eggs and so seeped down to the bottom of the custard during cooking.

                Another potential cause of the problem was over baking. The quiche was left in for an additional 10 minutes. In addition to the jiggle test did you insert a knife and have it come out clean? Overcooking a quiche will cause the custard to begin to separate (although the flour may have been added to prevent this). The quiche will continue to set when pulled from the oven.

                Try it again. You might want to find a more traditional recipe. Using eggs alone will make it richer and smooth rather than the thickness and heaviness the flour gives.

                One last note, you don't need to blind bake the shell. I prefer the slight layer that forms between custard and crust.

                3 Replies
                1. re: alwayscooking

                  Jetgirly, the OP, isn't really clear on whether or not she blind-baked, as called for in the quiche recipe. She refers to the crust package as saying to bake from frozen, but not whether she filled it first. Agreed, it's unwise to mix the 2 eggs into the hot milk-flour-vegetable mixture. At the very least, I'd reserve half of the cold milk, stir it into the hot mixture, and THEN mix the eggs in and for sure, with 10 oz. milk and the liquid extruded from the vegetables, a third egg would be wise.

                  As for refrigerated, frozen, or bisquick crust, phooey to all of them. Cooks Illustrated's taste testing a few years ago found the convenience crusts pretty dismal. A pat-in-the-pan crust will do fine for quiche, if you really can't handle rolling it out. I'd rather have a potato crust, or none, than an artificial-tasting one. Another option is to make crumbs from stale bread, crackers, chips, and/or unsweetened cereal, adding melted butter and pressing into a pan. The quiche mixture WILL seep into the crumbs but because of the egg, will solidify them so the quiche cuts neatly. It won't be a crisp crust, but it will taste good and remain intact.

                  1. re: greygarious

                    As someone who has just achieved consistently good crust (who know that the dough was so dry?), I definitely believe that homemade is much better than anything purchased (couldn't always say that though - mine was pretty tough). It is worth the very small effort.

                    And my blind baking comment was made just in contrast to the previous posters' firm assertions - this is CH after all!

                    1. re: greygarious

                      If you want to use a crumb style crust for quiche and keep the custard from seeping in, melt a thin layer of grated cheese over the crust before pouring the custard. The cheese will form a (tasty) barrier.

                  2. I love quiche and make them often, but I can't eat them if the filling is jiggly! I have found that substituting sour cream for milk/cream works for me. Also, let the quiche sit for 5-10 minutes after baking.