Chefs share their top quiche tips and tricks, from dough prep to spice advice.
Grab your eggs, cream, vegetables, and cheese, and get ready to bake something amazing.
Keep the Butter Cold
Cold butter is best for quiche because it helps crisp up the crust.
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If you forget this part, your crust may turn out tough and shrink during your blind bake.
“This depth allows for more silky custard and less chance of overcooking the quiche,” he adds.
Use professional pie weights or raw dried beans to avoid bubbles in your crust.
Depending on your fillings, some will need to be cooked beforehand.
)," Davila notes.
Instead, he recommends roasting vegetables such asmushroomsor eggplant before adding them to your egg mixture.
This draws out moisture, in addition to boosting the flavor profile of your quiche.
(Don’t skip the dairy unless you oughta due to dietary restrictions.)
For a more custardy result, opt for rich options, like whole milk instead of skim milk.
Heavy cream, half-and-half, or creme fraiche are other options for a silky finish.
For Dearmond, the easiest quiche is eggs and cream with cheese and a bunch of chives.
Add a Pinch of Nutmeg
Yes, really!
A little nutmeg goes a long way in elevating a basic quiche.
Lower the Oven Temperature
Many quiche recipes call for preheating your oven to 350F or 400F.
“The custard will continue to cook after you take it out of the oven,” Dearmond notes.
Then, warm up individual slices or serve them at room temperature.
If you won’t be enjoying your quiche until the next day, be sure to refrigerate it.
