So we have crust down, now it’s time for fillings. So what, besides a crust, makes a quiche a quiche?
First, quiche is not a crusted frittata. The proportion of ingredients is quite different between the two: frittata is egg-heavy and has just a little (or no) dairy, while quiche doesn’t have much egg but does have quite a bit of dairy.
Heavy cream, I’m looking at you.
That mix of eggs with a lot of dairy? It’s called a custard and it’s used in like a million tasty ways. Now, there are plenty of recipes out there there calling themselves quiche when they are really just frittatas sittin’ in a lying crust. Pay these recipes no head. We are here today to make a real quiche.
- 1 to 1½ cup Dairy
- 2 to 4 Large Eggs
- 4 to 8 oz Cheese (this is technically optional)
- 1 Crust (flour, butter, salt, water)
- 2+ cups mix of veggies, aromatics, and meats
Core Quiche Ingredients
Guys, look at that list. Do you not always have those things in the fridge? Quiche is one of those things you can pretty make with whatever you have.
- High quality, high-fat dairy – This can be heavy cream, half and half, or a mix of those with regular milk. Use what you have. (I wouldn’t suggest using just regular milk if you can avoid it)
- Pre-cook & season all your vegetables, aromatics, and meats.
- Allow all mixings-in to release their liquids in the pre-cooking. You want a ruined quiche? Add watery ingredients.
- Make your own awesome butter-crust.
- Um, cheese.
Top Five Quiche Rules
- Make crust & let chill
- Par-bake crust & let cool (see previous post)
- Pre-heat oven to 350
- Pre-cook veggies/meats until they are cooked through and have released their juices. Be sure to thoroughly season
- Whisk together the milk(s), eggs, some salt & pep, and any herbs/spices
- Put cooked veggies/meats on top of par-baked crust
- Top with cheese
- Pour over egg/milk mixture
- Bake at 350 for 30-40 minutes until set (wiggle the pan – if it’s pretty stable then its’ probably done).
- Let cool
Core Quiche Steps
Other notes:–Notice, the fillings take up most of the crust before the milk is added,. You’re going to want to shoot for a similar volume of fillings when you create your own version of quiche.
–You can make a crustless quiche, if you want. Just skip all the crust steps and pour the mixings-in, cheese, and custard mix directly into your baking dish (but, psst, the crust is the best part).
–What baking dish to use? Something shallow-ish but not too shallow. I’d say it needs to be at minimum an 1 inch deep. They have special fluted pans to make quiche in but you could use a regular pie pan. It also doesn’t have to be circle, you’ll see square or rectangle quiche-like items labeled “tarts”, but most of the time those are just quiches of a different shape.
And so that’s it! It’s such an easy meal that is endlessly customizable. Quiche is also a great way to use up odds and ends. You can just jump right in and follow the basic steps using whatever flavors you feel like combining or, if you’re nervous, follow a recipe your first time around. Here are the the same three recipes I linked in the crust post:
But, I highly encourage you to go off the books and just use the core ingredient and core steps lists above to guide you.
Next week I will show you how I’ve taken these steps and general guidelines to create a quiche all my own too.