Custard quiche
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Truthfully, I never intended to do a quiche post. Based mainly on the outrageous boujieness inherent in a 2″ tall custard pie, I thought it might alienate some of my lower-brow readers, back …
Quiche fits the bill any time of day, be it breakfast, brunch, lunch, or dinner. You can make it rich and decadent, with the butteriest crust and heaps of cheese, or you can lighten it up and pack it with flavorful veggies. Whichever way you choose, it’s a guaranteed hit. That is, as long as you avoid a few common quiche-making mistakes. Baking a quiche is really quite simple. In its most basic form, it’s a custard of eggs and milk baked in a pie crust.
By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again. After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, 1 cup of milk, and 1 cup of heavy cream. We found that a baking temperature of 375 degrees was low enough to set the custard gently and…
Classic Quiche Lorraine with a savory egg custard, bacon, and cheese filling in flaky pie crust. Quiche Lorraine is the gold standard of quiche recipes!
Crustless Quiche Lorraine, a low-carb version of the classic dish, is made with a rich egg custard, bacon, onions and gruyere cheese. You will never miss the crust.
Are you hungry now? Baby Lady calls this dish “decadent” but she’s a woman. We all realize, “real men don’t eat quiche,” right? That’s because those “…
With a buttery deep-dish crust, silky egg custard, and thyme-scented sautéed mushrooms, this show-stopping mushroom quiche recipe from chef Thomas Keller is worthy of a special occasion.
Puff Pastry Quiche is quiche in its finest form. This recipe uses a flaky puff pastry crust to hold a savory custard filled.
