How To Make a Foolproof Quiche. If you havent had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired, but quiche is an especially good dish for a big brunch or other casual gathering. You make it the day ahead, slice it just before serving, and then pass out the plates. This foolproof recipe has yet to disappoint. Quiche Is a Custard. Quiche is essentially a custard made with milk and eggs poured into a pie crust and baked. You want just enough eggs to set the milk, but not so many that the quiche becomes rubbery. You want a bit of wobble in your quiche as it comes out of the oven. Wobble means silky, melt away custard in every bite. The foolproof part comes courtesy of the French. They are masters of the quiche and long ago settled on the perfect formula of one part egg to two parts milk. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk. I like to bump this up a bit to make a more substantial quiche and usually go with three eggs and a cup and a half of milk in a nine inch pie crust. Blind Baking a Quiche Crust. The seemingly tedious task of blind baking, that is partially baking the crust before filling, prevents the quiche crust from getting soggy while baking, but also ensures that the crust and the custard are perfectly done at the same time. Read more here How To Blind Bake a Pie Crust. So I basically live on this recipe. Its actually not great. I mean, not the recipe. The recipe is great. The conspicuous lack of variety in my recent diet is what. Classic Quiche Filling. Cheese makes a luscious custard even more luscious. Theres no hard and fast rule here. You can have this ready for the oven in about 10 minutes and it bakes in 35 to 45 minutes. I use a frozen deep dish pie crust for convenience. Find loads of easy quiche recipes plus howto videos to make delicious use of your eggs from the classic quiche Lorraine to pastryless quiche and more. Love this crust Its a simple and very easy to make recipe. One thing that appealed to me when I first read the recipe is that it said just to press the crust into. Quiche-Lorraine-Shortcrust-Pastry_Step-3_4-680x568.jpg' alt='Make A Quiche' title='Make A Quiche' />Two cups of cheese makes an especially rich quiche, good for a family brunch or dinner party. Cut it back to a cup or so for a weeknight dinner. Make A Quiche' title='Make A Quiche' />The other fillings just need to be cooked through and fairly dry. Aim for one to two cups cooked ingredients fewer lets you enjoy the silkiness of the quiche, while more make a more substantial meal. Wilted spinach, crisp bacon bits, sauted mushrooms, caramelized onions, and asparagus are all favorites in various combinations. Classic Quiche Filling Formulas. Quiche Lorraine 6 to 8 slices chopped bacon, 1 diced yellow onion, 1 cup Gruyre cheese. Mushroom Quiche 1. Gruyre cheese. Ham and Asparagus Quiche 12 diced yellow onion, 12 pound chopped asparagus, 1 diced ham steak, 2 cups Swiss cheese. Im always surprised by how easily a quiche comes together. Im still working on my pie crust skills, but luckily, this is maybe the one dish where the crust is secondary to the filling. That first bite of soft, eggy custard makes all other thoughts fade away. What is your favorite quiche How to Make a Fool Proof Quiche. Makes one 9 inch pie or about 8 servings. What You Need. Ingredients. Gruyre, Swiss, or cheddar. Equipment. 9 inch cake or pie pan. Measuring cups and spoons. Rolling pin. Saut pan. Mixing bowl. Whisk. Spatula. Instructions. Prepare the quiche crust Line a 9 inch cake tin with parchment and spray the sides with nonstick spray. Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 3. Blind bake the crust Heat the oven to 3. F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. What To Do With Expired Milk on this page. Bake for 2. 0 minutes and remove the weights and parchment. Bake for another 1. Cool while you prepare the filling. Cook the filling ingredients While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry i. Line the crust with cheese Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top. Prepare the custard filling Whisk together the eggs, milk, cream, and salt until frothy. Bake the quiche Pour the custard into the pie crust. Bake the quiche at 3. F for 3. 0 to 4. 0 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool the quiche Cool for at least 2. Slice and serve Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 3. F oven until just warm to the touch. Recipe Notes. Make ahead The crust can be blind baked up to two days in advance and stored wrapped at room temperature. Quiche can be baked and cooled up to 3 days in advance bring to room temperature or reheat in a low oven before serving. Storage Leftover baked and cooled quiche can be stored wrapped in the fridge for up to 5 days. This post has been updated originally published April 2.