Quiche is a savory custard pie that originated in France. It has a crust made of pastry dough and is filled with eggs, milk or cream, and a variety of other ingredients like cheese, meat, seafood, and vegetables. While quiche is very versatile and can be made with many different fillings, there are some ingredients that are not recommended for quiche. In this article, we will explore what not to put in quiche and why.
Ingredients to Avoid in Quiche
Here are some ingredients that should generally be avoided when making quiche:
Raw Vegetables
Raw vegetables like broccoli, carrots, and peppers do not work well in quiche. They release too much water as they cook, making the quiche soggy. It’s best to pre-cook any vegetables before adding them to the quiche filling. You can sauté, roast, or blanch vegetables first.
Dense Meats
Though bacon, ham, and sausage work great in quiche, dense meats like steak do not. The long cooking time required for the quiche custard to set will overcook dense meats, making them tough and chewy. Slow-cooked or pre-cooked meats are a better choice.
Fresh Herbs
Fresh herbs like parsley, basil, and cilantro will lose their color and flavor when baked into quiche. Dried herbs are a better option. If you want to use fresh herbs, add them after baking as a garnish.
Heavy Cream
Heavy cream or heavy whipping cream can make the quiche too rich and dense. Lighter dairy like milk, half and half, or light cream is preferable. You can use a small amount of heavy cream combined with milk.
Chocolate
Though quiche can be made with sweet ingredients, chocolate is not a good choice. Chocolate will cause the quiche custard to be grainy and interfere with it setting properly. Leave chocolate for dessert instead of quiche.
Strong Cheeses
Aged, strong cheeses like Parmesan, cheddar, and Swiss work great lightly sprinkled on top of quiche before baking. However, incorporating large amounts of these salty, strong cheeses into the actual custard can make it unpleasantly salty and stringy. Use them sparingly or stick to mild cheeses like havarti or mozzarella in the filling.
Excessive Add-Ins
While quiche can handle some chunks of meat, veggies, and cheese mixed into the custard, adding too many chunky ingredients can disrupt the tender texture. Make sure any add-ins are in small, evenly diced pieces and not overloaded.
Undercooked Ingredients
Raw or undercooked eggs, meat, poultry, fish, or shellfish come with health risks. Make sure any of these ingredients are fully cooked before adding to your quiche.
Tips forMaking the Best Quiche
Here are some tips to ensure your quiche turns out perfectly custardy every time:
– Blind bake the pie crust before adding fillings. This prevents a soggy bottom crust.
– Whisk the eggs thoroughly before mixing into the dairy to evenly incorporate.
– Preheat the oven and pie pan before baking to prevent cracking. Bake at 400°F for 10 minutes before reducing heat to 325°F.
– Allow the baked quiche to rest for at least 15 minutes before slicing for clean slices.
– Use a combination of milk and heavy cream for the right balance of richness and moisture.
– Grate hard cheeses for even distribution rather than chunks.
– Sauté onions, mushrooms, or other aromatics before adding to the custard.
– Add a touch of nutmeg, cayenne, or other spices to the custard for extra flavor.
– Select quality bacon or ham and chop into small bits.
– Combine cheeses for more complexity like gruyere with parmesan.
Filling Ideas for Quiche
While the classic quiche Lorraine is filled with bacon and Swiss, there are endless possibilities for quiche fillings. Here are some delicious ideas:
Meat Quiches
– Bacon and cheddar
– Ham and gruyere
– Sausage, bell pepper, and Monterey Jack
– Chorizo, caramelized onion, and Manchego
– Prosciutto and goat cheese
– Chicken, spinach, and feta
Seafood Quiches
– Salmon, dill, and cream cheese
– Shrimp, tomatoes, and Parmesan
– Crab, leek, and havarti
– Scallop, asparagus, and lemon zest
– Tuna, red onion, and pepper jack
Vegetable Quiches
– Broccoli and cheddar
– Tomato, basil, and mozzarella
– Mushroom, shallot, and Gruyere
– Butternut squash, sage, and Parmesan
– Caramelized onion, kale, and goat cheese
Quiche Recipe
Here is a basic recipe for a veggie quiche that you can customize by swapping out the vegetable and cheese:
Ingredients
For the crust:
– 1 1⁄4 cups all-purpose flour
– 1⁄2 teaspoon salt
– 1⁄2 cup (1 stick) unsalted butter, chilled and cubed
– 2-4 tablespoons ice water
For the filling:
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 cup chopped broccoli florets
– 6 large eggs
– 1 cup whole milk
– 1⁄2 cup heavy cream
– 1⁄2 teaspoon salt
– 1⁄4 teaspoon pepper
– Pinch of nutmeg
– 1 1⁄2 cups grated cheddar cheese
Instructions
1. Make the crust: In a food processor, pulse together the flour and salt. Add the chilled butter and pulse until mixture resembles coarse sand. Add 2 tablespoons ice water and pulse until the dough just starts to come together, adding more water 1 tablespoon at a time if needed. Turn out onto a work surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat the oven to 400°F. On a floured surface, roll the dough disc into a 12-inch round. Press into a 9-inch pie pan and trim edges. Prick bottom and sides all over with a fork. Bake for 15 minutes then remove and lower oven temperature to 325°F.
3. Make the filling: In a skillet, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Add the broccoli and cook 3 minutes more.
4. In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg until smooth and fully combined. Stir in the cooked onion and broccoli then 1 cup of the grated cheddar.
5. Pour the filling into the par-baked pie crust. Top with the remaining 1⁄2 cup cheddar. Bake for 40-50 minutes until set in the center. Let cool for at least 15 minutes before slicing.
Common Quiche FAQs
Here are answers to some frequently asked quesitons about making quiche:
Can I make quiche ahead of time?
Yes, you can prepare the unbaked quiche up to 2 days in advance. Cover tightly and store in the refrigerator until ready to bake. Allow the refrigerated quiche to sit at room temperature for 30 minutes before baking to prevent cracking.
Is quiche better with milk or cream?
A blend of milk and heavy cream is ideal for a rich but not overly dense custard filling. Half milk and half cream is a good ratio. You can also use all milk or all cream, adjusting the ratio of eggs accordingly.
What kind of cheeses work best in quiche?
Gruyere, cheddar, Swiss, Monterey Jack, havarti, and goat cheeses are all excellent choices for quiche. Avoid very soft cheeses or strong, dry cheeses.
How do I prevent my quiche from getting watery?
Be sure to pre-cook any vegetables to remove excess moisture before adding to the custard. Do not overload the quiche with fillings. And bake the quiche gently at 325°F to prevent separating and weeping.
What can I serve with quiche?
Quiche is delicious served with a fresh salad or soup. For brunch, pair it with roasted potatoes or fresh fruit. You can also serve it with crusty bread for a light dinner.
Can I freeze baked quiche?
Yes, baked quiche freezes very well for up to 3 months. Allow it to cool completely before wrapping tightly in plastic and then foil. Thaw overnight in the refrigerator before reheating gently.
Conclusion
Quiche is a wonderfully versatile dish that can be filled with all sorts of ingredients. However, to ensure the perfect tender, creamy custard texture, there are some ingredients that are best avoided. Raw veggies, dense meats, fresh herbs, heavy cream, chocolate, and excessive add-ins can all cause problems. With the right dairy, egg ratio, flavorings, and pre-cooked fillings, you can make a quiche with any flavors that suits your taste. Follow the tips above for foolproof quiche every time. Though it originates in France, quiche is now beloved worldwide for brunch, lunch, or dinner. With an endless variety of fillings, there is a quiche recipe out there for everyone to enjoy!