Easy Ham and Cheese Quiche Recipe | All Things Mamma (2024)

FAQs

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

The best quiche ratio is 1 large egg to 1/2 cup of dairy. The ratio of the fat content from the dairy and the protein from the eggs determine the custard's final texture. The egg proteins bond to form a soft gel-like texture, while the dairy gives the quiche a creamy flavor.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Cheese: Add Swiss, Gruyère, feta, goat, Parmesan, cheddar, mozzarella, or jack cheese to a quiche. Whether you choose grated, crumbled, or shredded cheese, the ingredient will contribute salty flavor and a creamy texture to a standard quiche recipe.

Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done!

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

What if I forgot to Prebake pie crust for quiche? ›

Try placing the pie directly on the bottom of the oven. The heat transfer is quicker and no soggy bottom. However, this still may not be enough due to the quick time it takes to cook a quiche. Ohh and make sure you use regular bake (heat from bottom) not convection (heat from back and fanned).

A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice. If you prefer less filling and a very neat-looking quiche, the tart pan is for you. Thanks to the removable bottom, you can easily unmold it.

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Milk can dilute the flavor of scrambled eggs, but adding crème fraîche or heavy whipping cream can bring out the depth of flavor you're trying to achieve. Additionally, milk is known for turning scrambled eggs into chewy chunks, while cream does a better job of holding everything together nicely.

Milk plays an important role in helping quiche be the right consistency. In a separate article from The Kitchn, highlighting the fat content of the chosen dairy will determine how thick and firm the quiche will bake to be. The higher the fat content of the dairy, the lighter it will be, advises The Recipe Critic.

Dairy products with higher fat content, such as whipping cream and heavy cream, are less prone to curdling. Restaurants use heavy cream for making sauces and soups because unlike milk, it can be boiled without curdling.

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.