Easy Bacon Broccoli Quiche Recipe (2024)

FAQs

What is the formula for quiche? ›

What's the Perfect Quiche Ratio? 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.

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

Avoid a soggy bottom with our tips to the best quiche. Blind baking is an essential component to perfect quiche. It creates a seal between the creamy interior and pastry bottom and ensures a crisp tart shell every time. Longer is better - Darina recommends blind baking your pastry for25 minutes.

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

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.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

As you layer the caramelized onions, the bacon, and the cheese with the frothy custard, the air bubbles will “hold” the solids and keep them distributed throughout the quiche during baking.

Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

Can I use milk instead of cream in my quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Steaming broccoli will introduce more moisture that could make the custard watery. If you don't dry the broccoli well, you could also make the custard watery. This recipe has a little bit of flour added to the custard mixture to help reduce wateriness.

The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump. Another issue is billowing air pockets in the center. If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.

It doesn't matter what kind of quiche you're making; the best quiches jiggle a little bit on the top/center. They just do. It means they're perfectly baked – wobbling for the whole world to watch. When you've mastered this technique, you know you've officially made it.

Quiche is a savory custard that's made with a combination of eggs and cream or milk. It's typically baked in a pie crust and can be made with a variety of different fillings ranging from meats, vegetables, cheeses, and seafood. Quiches are perfect for serving as any meal- breakfast, lunch or dinner.

Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.