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delectable quiche

(7 Posts)
margaritasbythesea Thu 23-Jul-15 08:33:32

I make nice quiche. It's tasty. It always gets polished off in one sitting. No complaints.

Every time I make it I am disappointed. I have eaten quiche that is light and creamy, perfectly set. Almost bouncy. Mine is a bit flat, a bit solid, a bit not quite wonderful.

How do I get wonderful quiche?

HuckleberryMishMash Thu 23-Jul-15 08:37:04

If you want a lighter quiche perhaps try using milk instead of cream and more egg white/less yolk?

That's only a guess though. I'll watch with interest to see if anyone gives a definitive answer!

chairmeoh Thu 23-Jul-15 08:39:51

Mine isn't perfect, but yes, I use half milk half cream. Definitely lightens the taste, although my latest quiche came out a bit sloppy so probably needed a bit longer in a lower temp oven.

margaritasbythesea Thu 23-Jul-15 08:44:03

I was thinking it probably was the cream. Also I usually make quiche Lorraine so perhaps also the oil from the bacon?

mrspremise Fri 24-Jul-15 17:21:00

Do you blind bake the pastry case first? And if you sshhh add cheese to your Quiche Lorraine, dice it rather than grating it so that it doesn't sink into a heavy layer.

margaritasbythesea Fri 24-Jul-15 18:56:44

I do blind bake. I will try the cheese tip. Thanks.

thenumberseven Sun 26-Jul-15 00:00:12

People who eat your quiche love it, so you are doing something right!!

I see you blind bake so won't give you that tip.
Drain all ingredients on paper towels to soak up fat.
For the custard 2 large eggs to 1 cup milk/cream
I use 3 eggs to 1 cup milk,1/2 cup cream
Whisk the eggs with a beater until frothy to areate, add milk/cream and froth again
Place half cheese on the partly baked crust, put in drained ingredients, pour custard over, place rest of cheese on top.
Bake until center is just slightly underdone

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