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Jun 20, 2009 03:41 PM

Question About Quiche

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

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

    1. 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. 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

          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.

        2. 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. 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

              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

                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

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

                  1. re: jayt90

                    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.