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How to Make Any Quiche You Can Imagine

You will also find spices and seasonings you can add to your quiche, the right internal temperature for your quiche, and the right egg to dairy ratio for your quiche.

The Basic Rules for Quiche

The recipe that follows conforms to the basic rules for quiche:

Baker’s notes: Most vegetables and meats need to be precooked. Vegetables need to well-drained so that water does not leak into the quiche and interfere with the coagulation of eggs. Some vegetables, such as mushrooms, need to be well cooked to remove excess moisture.

One cup of cheese produces a cheesy quiche. Many recipes call for less than that.

For a richer quiche, use cream instead of half and half. Milk can be used and is especially satisfactory in cheese-rich quiches.

The traditional seasoning is nutmeg. Nutmeg is strong enough that only 1/8 teaspoon is used. Paprika, thyme, basil, oregano, and taco seasoning are other seasonings that can be considered.

The Basic Quiche Recipe

Ingredients

Directions

Preheat the oven to 375 degrees. Place the oven rack on the lower 1/3.

  1. Form the crust in a nine-inch pan, preferably a silver or light-colored pan.
  2. Whisk together the eggs, half and half, salt, pepper, and seasonings.
  3. Stir in the meat and vegetables and grated cheese. Pour the filling into the unbaked pie shell.
  4. Bake until the internal temperature of the filling is at least 165 degrees but not more than 185 degrees (about 45 minutes).

Quiche Loraine Recipe

Ingredients:

Directions:

Preheat the oven to 375 degrees. Place the oven rack on the lower 1/3.

  1. Form the crust in a nine-inch pan, preferably a silver or light-colored pan.
  2. Whisk together the eggs, half and half, salt, pepper, and nutmeg.
  3. Stir in the bacon and grated cheese. Pour the filling into the unbaked pie shell.
  4. Bake until the internal temperature of the filling is at least 165 degrees but no more than 185 degrees (about 45 minutes).