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Can anything keep quiche from "sinking" after baking?

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Love the stuff to death, but for once I'd like to see it remain "puffed up". I'm wondering if whipping the eggs VERY well will make a difference (separately or together) but I'd hate to end up with an omelette type creation sitting on top of the fillings--I'm not a fan of eggs and quiche is about the only way I will eat them.

Any ideas or recommendations?

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  1. Quiche is supposed to be more like a custard rather than "fluffy". But, if you want it fluffier, you might try whipping the cream before combining it with the gently blended eggs and a 1/2 teaspoon of baking powder might also help. Your quiche bakes from the outside in (frm the rim to the center) so the edges will get done before the center and that contributes to a "sinking" center (happens in cakes too) so you've got to make sure they're completely done and then cooled slowly.

    1 Reply
    1. re: todao

      I know that it's a custard....but how do some makers get and maintain the height that I sometimes see?? Mine are killer delicious.....but short and fat....(hey, wait a minute, I resemble that remark!!!)

    2. Some sinking is unavoidable -- they puff up as the air in the mixture expands, and sink as the quiche cools.

      You should, however, still see air pockets, even in the cooled quiche -- it shouldn't be dense like a flan.

      2 Replies
      1. re: sunshine842

        Disagree, sunshine - IMO a quiche should be silky, smooth and rich. Not airy and overly eggy (which usually means kind of tough as well). I grew up in the school where quiche is perfect warm, cold or at RT, and very creamy, with lots of cheesy flavor and nuggets of whatever is in the flavor profile studded throughout. This is largely determined by egg/cream ratio. Which in the creamy silky school, means NO flour in the filling and 1 egg to each 1/2 cup cream product.

        1. re: gingershelley

          but it shouldn't have the consistency of a flan or baked custard, which is the point I was trying to make.

          The veggies and cheese and whatever else is in the mixture all have air on them when they're incorporated, that doesn't all find its way out before baking...and while it won't be puffy like a meringue, it shouldn't be a rubbery block of custard, either.

      2. Adding flour (about 1/4 cup per cup of milk) to the custard will help the puff set.

        1. For several years, I baked multiple quiche every day as part of a restaurant cooking job.

          My observations on getting a silky, even textured tart without a sunken center;

          1) ration of eggs to cream. Best results IMO is 1/2 cup 1/2 &1/2 to each egg. Beat your eggs well, then beat in the 1/2 n &1/2, seasonings, etc. Bring your eggs n' cream to room temp, too so filling heats up quickly in oven. For a standard 10' ceramic quiche dish, 4 eggs and 2 C 1/2 & 1/2 does the trick. Salt, pepper, nutmeg, etc. as you wish.
          2) oven temp. Slightly lower encourages even heating, but then you have to balance that with getting a nice crust. Best results are to blind-bake crust partially to ensure no soggy bottom. 15 minutes with foil and beans will go a long way to a great finished crust. Alternatively, brush bottom crust with Dijon mustard to help seal against sogginess.
          3) layer your ingredients smartly; don't put all the cheese in the bottom, or you end up with cheese on the bottom! Say, thin smear of Dijon, light sprinkle of gruyere, topped with small ham cubes, a layer of blanched asparagus tips, more gruyere, then carefully pour in the quiche batter so as not to disturb the filling ingredients.

          Bake at 375° for 20 minutes, reduce heat to 350° and bake for 35-50 minutes more, depending on size/depth of your pan. Shallow ceramic quiche pan will be done at 35. If you have monster removable bottom 2" deep pan, 50 minutes.

          Hope that helps!

          1. Some good ideas here, thank you all!!!