Easy Bacon, Cheese and Spinach Quiche Recipe (2024)

FAQs

Can I use milk instead of heavy cream for quiche? ›

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Another tip is to run a chopstick around the quiche so the solid ingredients in the filling don't all sink to the bottom. "For us the aim is to get the outside golden and the inside just set like scrambled eggs," he says.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

A standard large egg weighs two ounces and 1/2 cup of dairy (whole milk) is four ounces, therefore a handy 1:2 ratio! You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down.

Substitutes for heavy cream can include options like a soy milk-olive oil combo, evaporated milk, and coconut cream, among others. Heavy cream features in a wide variety of recipes, including soups, sauces, homemade butter, ice cream, and sour cream.

Best Overall Quiche Crust: Pillsbury Pie Crust

The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.

Poking holes allows steam to escape

The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing! That's because spinach is mostly water. Let the spinach thaw overnight in the fridge or use the defrost setting on your microwave to speed things up.

Why does my quiche sink when I take it out of the oven? ›

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.

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.

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.

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.

Too little dairy, and your quiche will be dry instead of creamy.

If you find yourself short on heavy cream but you happen to have powdered milk in your pantry, try using it to give your dishes some added thickness and creaminess. One or 2 tablespoons of powdered milk can help to thicken sauces and soups that have a liquid base of something other than cream.

Half-and-Half Substitute: Milk + Cream

If it's heavy cream that's in your fridge, for 1 cup half-and-half, substitute ¾ cup milk plus ¼ cup heavy cream. If your household is more of a low-fat milk kind of place, adjust the ratio to account for the missing fat: 2/3 cup low-fat milk plus 1/3 cup heavy cream.