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Question About Quiche

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Virginia Girl Jun 20, 2009 03:41 PM

I hate most quiches, but a local shop sells one that is delicious. It is not heavy, dense or dry. It's more in between a custard and a quiche. I have tried cooking them for less time and the result is not the same--it may be wetter, but is still dense. How can I make a more custardy quiche? Any recipes??? Thanks a million.

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    jaykayen RE: Virginia Girl Jun 20, 2009 04:24 PM

    You need to use a blender or a whisk to beat air into the batter.

    Not as recipe-based as it is technique-based.

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      smartie RE: Virginia Girl Jun 20, 2009 04:31 PM

      I make quiche fairly often and find fewer eggs and more cream and or milk makes it more custardy and less eggy. For a fairly deep 10" round I would not use more than 4 eggs. If the liquid does not reach almost to the top of the pastry when I am assembling a quiche I pour milk over it evenly. It always sets even though you would think it wouldn't.

      1. goodhealthgourmet RE: Virginia Girl Jun 20, 2009 05:25 PM

        jaykayen and smartie are both right. too much egg will make it dense, and combining the eggs and milk/cream in a blender (until frothy) will incorporate additional air to lighten it.

        one more thing...some experts swear by scalding the milk first to achieve a creamier custard.

        1 Reply
        1. re: goodhealthgourmet
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          smartie RE: goodhealthgourmet Jun 21, 2009 07:25 AM

          I don't blend mine in a machine, I just mix with a fork like making scrambled eggs. Just mine preference as I don't like the bubbles of air in quiche where it attaches to the pastry.
          Also make sure any cooked vegetables you use are drained well or it will get watery - very important if using spinach.

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          rovingfoodie RE: Virginia Girl Jun 20, 2009 07:42 PM

          I made a quiche recently where I mixed 1 c sour cream (full fat) and one cup skim milk then added 5 beaten eggs plus salt and pepper for the base (just mixed both by hand with a fork). I poured it over 1.5 c cooked spinach, along with about 1 c total of sauteed onions, garlic, and sweet red pepper and red pepper flakes in an unbaked 9" pillsbury pie crust, covered the top with a few deli slices of mozzarella and provolone, and baked uncovered at 350 for about 45 min (when a knife in the middle comes out clean, it's done). Lots of other mix-ins would work well - eg broccoli and ham or asparagus and red peppers. Turned out perfect - the four of us ate almost the whole thing in one sitting!

          1. jayt90 RE: Virginia Girl Jun 20, 2009 07:52 PM

            An adjunct question, not meant to hijack: Do you serve quiche hot out of the oven, or let it rest for a few minutes, or refrigerate and reheat a la Keller and Ruhlman?

            I like a quiche hot and fresh, and I am afraid to keep it for a day before trying it.

            4 Replies
            1. re: jayt90
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              rovingfoodie RE: jayt90 Jun 20, 2009 08:04 PM

              I usually like it out of the oven, but this one I cooked in the afternoon, cooled at room temp, refrigerated overnight and reheated at 250 for about 30 min in the morning. Still tasty!

              1. re: jayt90
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                Querencia RE: jayt90 Jun 20, 2009 08:45 PM

                The best quiche I ever ate was sold by a bakery in the departure terminal of the Zurich airport; they reheated a slice just slightly in their microwave when you bought it. It was very custardy. I assume it was made fresh every morning; at any rate, we ate three slices apiece and didn't get sick or anything.

                1. re: jayt90
                  alkapal RE: jayt90 Jun 22, 2009 04:27 AM

                  i like to let the quiche rest for a few minutes.

                  1. re: jayt90
                    Will Owen RE: jayt90 Jun 22, 2009 12:05 PM

                    I like quiche fresh and hot OK, but I like it cold the next day even better. I do NOT like it reheated; back when every fern-bar yuppie joint had quiche on the lunch menu, it inevitably came freshly nuked from the microwave, always with that telltale layer of wetness between the filling and the bottom crust. Blech. And they absolutely refused to serve it cold, as though that were somehow unsanitary.

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                    Virginia Girl RE: Virginia Girl Jun 21, 2009 08:01 AM

                    Thanks for all of your advice on technique. I think using less eggs, more cream/milk and incorporating more air into the mix is the way to go. Yay!!!!

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                      OldTimer RE: Virginia Girl Jun 22, 2009 01:06 PM

                      I think a lot depends on what your quiche contains other than cream, eggs and cheese. If it is overloaded with bacon, onions, etc it will have a different texture. We prefer our quiche the next day after refrigeration, sliced and warmed up in a very hot oven.

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