Quiche Again
I know there was just a thread on quiche. But I still have a question...
I've never made quiche and really want to. But I don't like a wet soggy quiche. I ordered quiche the other day at a restaurant and it was so skinny and soggy - like the egg wasn't cooked but it was... it was just too wet. Have I said wet or soggy yet?
What makes the quiche so soggy/wet. What makes it drier/fluffier? There were/are plenty of recipes & tips but I don't know what one would be the drier/fluffier one I wish to make.
What is a traditional quiche recipe - it's traditionally french, yes? I want to do a simple classic quiche.
Do you think fresh shelled peas would be nice in the quiche and if so do I have to blanche them first? What about onions. Green onions, ya? If I use an onion or shallot or mushrooms do I have to cook them down first?
Did I say quiche? ha ha
I know nothing.
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7 Comments:
I am with you on hating soggy eggs. Nothing grosses me out worse than wet eggs. Ick.
For quiche I think the trick is not to add to much extra moisture of any kind, and to be aware how much things like veggies and cheese will add to it.
When I make one I use just a splash or two of milk or cream, not much at all. With veggies, be sure to remove any moisture from things like frozen spinach or blanched veggies like broccoli, which can hide a lot of water. I think pre-cooking things like the onions and mushrooms is the way to go, as they taste better and are also drier overall than raw. I even blot my mushrooms if they are still very juicy before adding them in.
With cheese I tend to pick drier ones to go in or I wait and add some to the top after baking, or in the last minutes of cooking so the cheese is not IN the eggs mix at all. Depends on the cheese though.
I think fresh shelled peas would be great in quiche with no pre-cooking at all, but you certainly could blanch them too. Peas are not too wet and should not cause an issue.
I also cover my quiches for part of the baking time. After the crust has browned but the eggs are not all cooked I cover with some foil and let the steam bake and fluff up the eggs (sort of like a baked omelet) for around 15-20 minutes, then remove it to finish cooking. That may not be proper for quiche, but I like fluffy and dry too.
sadiepix at 3:43AM on 06/21/09
Since a quiche is a custard you are never going to get a quiche that is dry and fluffy. Dry and fluffy would be baked eggs. If you had a quiche that was wet and soggy that means that the custard had "broken" - that is the custard was either baked at too high a temperature or was baked too long. You should blind bake the crust first so that it is cooked through. Then fill it with the custard and bake. The custard would not be made with a splash of cream but more like 1 1/2 or 2 cups of cream and 3-4 eggs. But if what you want is dry fluffy eggs then you need to find a recipe for a baked egg casserole. Hope this helps.
tapioca at 10:38AM on 06/21/09
My guess is that either the milk-cream to egg ratio was off (too much milk per eggs) or more likely the ingredients were weepy ( spinach not squeezed dry enough, mushrooms undercooked and full of moisture, artichokes or tomatoes not drained well and patted dry. etc.)
I've never had a problem with home made quiche, but have experienced soggy quiche before in restaurants. Just another thing I say "pass" to when eating out.
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If your'e making the pea-onion-mushroom quiche, defintely saute' the mushrooms and onions to make them soft and lose excess moisture, toss the peas in at the end and stir for a minute or two until they change to a bright green color. That the easy wasy to skip the blanching step.
Sounds very tasty!
CJ McD at 3:56PM on 06/21/09
I always add a little less wet then dry and baking it for a longer time then recommended. If the crust starts to get brown I put foil around that. Before taking it out of the oven I take a cake tester and judge the moistness by that as you would do a regular cake. When done, I let it sit for about 15-20 minutes before cutting into it. Good luck. Oh and I add everything I have around in it.
pjracz10 at 11:22PM on 06/21/09
From personal experience, steamed asparagus in quiche = soggy city. I think the taste was ok, but wet wet wet. I agree that you should cook any liquids out if it's possible.
mikaque at 2:17AM on 06/22/09
I always sprinkle a little flour in the botton of the crust before adding the filling. This seems to soak up a little liquid and keep the crust flaky, and not soggy
Embackus at 1:19PM on 06/22/09
thanks guys. cooking tonight - will post the outcome.
mrstkach at 6:11PM on 06/22/09