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Salvaging my quiche recipe, help!

I am making an onion-mushrooms-artichoke quiche for a brunch tomorrow. Directions say sauté onions, mushrooms, artichokes in a stick of melted butter, WIITH A SLOTTED SPOON, add the mixture to your egg, cream, cheese liquid. I did not catch the significance of the slotted spoon and just dumped it in. Hence, I probably added 1/4 cup of buttery juice to the batter. So you think my quiche will set up? It has 7 eggs in it. Should I add a little flour to the batter? Or cornstarch? Thanks for opinions!

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  1. I'd just cook it a hair longer. It'll be fine. I check my quiche like I check a cake- stick a toothpick in and, if it's too wobbly and underdone, cook a few more minutes. I find quiches to be pretty forgiving.

    1. Considering that Julia Child always dotted the tops of her quiches with liberal amounts of butter before baking I say it will be fine. She swore the extra butter is what gave her quiches their gorgeous golden brown tops.

        1. Should be OK, I wouldn't add anything.

          1. You all are terrific! I feel better since reading your replies. My ambrosia is in the fridge and the flourless chocolate cake is in the oven. Things are coming together.

            1. The quiche came out great in spite of me! I thought the Swiss cheese was rather bland but okay. Might try a different cheese next time. Thanks for all the help!

              1 Reply
              1. re: Enchantedcottage

                I use Gruyere cheese which most Quiche Lorraine recipes call for. It is different from Swiss as per link below:

              2. just out of curiousity -- how big a quiche does 7 eggs make?

                (I use 3 for a 9" pie plate)

                5 Replies
                1. re: sunshine842

                  Yeah, I use 4 in my 10 inch quiche dish. 7 seems so big!

                  1. re: sunshine842

                    Proper quiche should have a 2" high custard. My guess is most recipes are designed to work with the shorter pie and tart pans to make recipes more accessible. Not everyone wants to go out and buy a special piece of bakeware just so it can be x amount of height. I know Thomas Keller's basic quiche batter has 6 eggs to fill a 9" by 2" shell so its definitely not unusual.

                    1. re: HououinKyouma

                      Not according to the French.

                      My quiche pan (bought in France) is only 3cm/1" deep.

                      FWIW, when I make my standard 3-egg quiche recipe, it completely fills a Pyrex deep-dish pie plate.

                      1. re: sunshine842

                        Just because a quiche pan is made in France, it doesn't guarantee proper performance. Take copper cookware for example. Tons of French pans today are made with less than adequate thicknesses and just dont work as well as their older thicker 3mm+ counterparts. Some would work better as a serveware rather than cookware. Similarly, while there are many short quiche pans, a custard made in a 1" high pan cannot cook properly or compare to those of which are higher in height.The custard will get overcooked. Some may suggest that you cook it more slowly so that the custard cooks to the proper consistency but that will result in a less than satisfactory soggier crust rather than a crisp one.

                        Besides, traditional quiche isn't even made in a quiche pan. It was made in a cast iron pan. And after than, ring molds. Why? Because quiche was traditionally deep crust. So while your pan was made in France, it isn't the traditional tool. In Larousse Gastronomique, you will even see the Quiche Lorraine, tall crusted and not at all short. While some do serve shorter quiches, the best in France are generally tall.

                        Looked up your Pyrex deep dish pie plate. It is roughly 2" high. You should compare the quiche in that to a quiche in your 1" quiche pan.

                        1. re: HououinKyouma

                          my quiche pan is roughly 10" in diameter.

                          dude, all I know is that I've been eating quiche in France for a couple of decades now, in both restaurants and private homes (including my own), and I've never, ever been served a slab of quiche 2" thick.

                          and my comment about the pie pan was in response to a quiche recipe with 7 eggs. The point being that if 3 eggs fills a 9" pie pan, holy cow, that was a big, big quiche.

                  2. I believe the recipe in question was Pioneer Woman's deep dish quiche.

                    1. It is The Pioneer Woman's recipe. I used a 10" pie dish, glass. Not necessarily deep dish but good size. The quiche ran over the littlest bit but I had a cookie sheet under it so no harm. I would try the gruyere cheese next time. Thanks for the suggestion.

                      4 Replies
                      1. re: Enchantedcottage

                        Gruyere has a sweet nutty taste and adds a rich texture to the quiche.

                        1. re: Enchantedcottage

                          Gruyere is Swiss cheese, as it it comes from Switzerland and would be a much tastier choice.

                          1. re: C. Hamster

                            Gruyere is *a* Swiss cheese -- there are quite a few of them.

                            But I agree -- Gruyere has a lovely nutty flavor that works well with the eggs and cream.

                            Last night's quiche, however, ended up with the little bits and pieces of various cheese I had left over. There was a little Swiss (a more assertive one, not the rather namby-pamby ones that tend to show up in the deli section...) -- a little mild cheddar, and finished off with a 5-cheese Mexican blend. They were all down to the last tablespoons left in the bag, and I wanted to use them up. It was really good, if not very traditional.

                            1. re: sunshine842

                              Yes I should have put that A in there!

                              My mac and cheese gets the bits like your quiche did.

                        2. Well, I just measured the dish I used for the 7egg quiche. It is 10" diameter x 2" high. The quiche rose nicely and I would say at its center it was more than 2" high. It was moist and eggy, not dry at all. The sides of the dish are not very sloped so probably holds more than a standard pie pan of the same dimensions. As I said, there was a small amount of run-over even with this large dish. There was nothing skimpy looking about the slices and I would definitely use the same recipe again, but substitute a more bold cheese. So looks like, by sheer chance, I used the right pan for the recipe which did not specify what pan by size or shape.