Crustless Quiche Lorraine Recipe (2024)

FAQs

Why is my crustless quiche soggy? ›

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.

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.

What is the difference between quiche and quiche Lorraine? As mentioned, quiche Lorraine usually consists of cream as well as egg, bacon or ham and French cheese, while traditional quiche is usually just egg based and can have a variety of fillings.

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.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

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.

One cup of heavy cream can be replaced with one cup of evaporated milk, or three-quarters of a cup of milk plus one-third of a cup of butter. Editor's note: Evaporated milk lends a slightly toasty, caramel taste, so keep that in mind when adding it to recipes.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives. The original quiche Lorraine may not include cheese, but I won't tell anyone if you decide to add one cup of shredded Gruyere to the mix.

Should you Prebake crust for quiche? ›

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.

A quiche is a type of custard and can crack if the ratio of egg yolk to cream is not right (try about 2 whites, four yolks and a little less than 400 ml cream). If you are using light cream then that is also a mistake. A quiche can also crack if you cook it too quickly or in too hot an oven.

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

Tip #2: Cook your veggies first

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.

Wet fillings will produce a soggy quiche

These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

Simply put, eggs do the thickening and cream creates richness. I use a ratio of 1 egg to 1/3 cup of cream to get a firm quiche with a lot of flavor. Make sure that whatever you're adding to the filling (veggies in particular) is free of any excess liquids.

Baked quiche should be removed from the oven before the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Quiche will continue to “cook” after it's removed and center will firm up quickly. Over baked quiche may curdle.