40 Mouthwatering Easy Christmas Quiche Recipes (2024)

FAQs

How can I improve the flavor of my quiche? ›

Choose ingredients with lots of flavour and combine them with seasonal vegetables: onions, mushrooms, spinach and chard, leeks, candied or dried tomatoes... you have an infinite number of combinations that make quiche a pleasure that can be renewed without tiring.

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.

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.

At its core, the ingredients are simple — pie crust, eggs, milk or cream, and favorite fillings. The key to getting your quiche just right is the custard, and this means having the correct milk to egg ratio. It's essential to have just enough eggs to set the dairy, but not so many that the quiche becomes rubbery.

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.

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!

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

The main draw of glass is that you can easily monitor the bottom and sides of the pie as it bakes. Metal pans conduct heat proficiently and are generally thinner than glass or ceramic, making them champs at browning crusts.

Why put flour in quiche? ›

Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

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.

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.

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

The Filling:

So you need to be pretty heavy-handed with the salt – your uncooked custard should taste distinctly salted before you cook it, otherwise the finished product risks being bland.

We've all had a slightly bland quiche before, and there's nothing worse. To avoid this classic trap, take a little of your egg mixture and fry it in a pan until cooked through. Taste it for seasoning, and this will give you a good indicator of whether you've nailed that seasoning or if it needs another pinch of salt.

Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.