Easy Bacon, Cheese and Spinach Quiche Recipe (2024)

FAQs

Is milk better than heavy cream in quiche? ›

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.

If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients. 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!

What's the Perfect Quiche Ratio? The best quiche ratio is 1 large egg to 1/2 cup of dairy. The ratio of the fat content from the dairy and the protein from the eggs determine the custard's final texture. The egg proteins bond to form a soft gel-like texture, while the dairy gives the quiche a creamy flavor.

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.

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

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!

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.

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

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.

Why is the egg filling of my quiche runny? ›

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.

The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump. Another issue is billowing air pockets in the center. If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.

So, you can without problem cook your quiche without first blind-baking the crust. The difference will be in the crispness of the crust: if you try to get it crispy, you should prebake, if you don't mind it being rather, well, “plain”, you don't.

Heavy cream provides more fat, richness, and thickness. Milk is lower in fat and calories. Use heavy cream when you specifically need those properties whipped cream, frosting. Milk works for some cooking/baking uses.

Bake for 45-50 minutes until the quiche is cooked through and just slightly wobbly in the very center. Is milk better than heavy cream in quiche? Whole milk creates a nice texture to your quiche, but doing a combination of heavy cream and milk increases the fat content and creates a slightly richer texture.

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.

Substituting heavy cream (how long does cream last?) for milk in recipes is a common practice, especially when there's a need to achieve a richer texture and flavor. Heavy cream, with its high fat content, can stand in for milk by adding a certain decadence that milk typically lacks.