What is the secret to a great quiche?

A homemade crust, a good ratio of add-ins and binding cream, and not overbaking it so it stays creamy. Every detail counts to make the best quiche. Take the time to read the recipe first and organize yourself.

Is heavy cream or milk better for quiche?

A mixture of both is the best option. Or using natural yogurt instead of milk as we do for this recipe. Using only milk will produce a filling without enough structure and might take too long to set. All cream will render a heavy quiche, dense, and too rich.

Should I blind-bake my crust for quiche?

Yes, to avoid sogginess. Blind baking means the crust is pre-baked, creating a dry surface, making it harder for liquids in the filling to immediately start to seep in, making it hard to bake fully.

Do you cook vegetables before putting in quiche?

It depends on the vegetable and is recommended for most of them. Many vegetables won't fully cook in the oven. Whether you roast or cook them in a skillet, drain any liquid that might have collected before filling the crust. If using frozen vegetables there's no need to cook them, but I do recommend thawing them to avoid adding extra water to the filling.

Why is my quiche rubbery?

It usually has to do with an excess of eggs in relation to the rest of the ingredients in the binding cream. For best and constant results, respect the amounts given in the recipe.

The Best Mushroom Quiche

Ingredients

Units

This recipe is for a 9-inch square or round pan with removable bottom.

1 recipe for Shortcrust Pastry (or Pie Crust) Or use a commercial pie crust, all-butter is better.

For the filling:

14oz portobello or white cap mushrooms, sliced
2 large leeks, white and light green parts only (about 2 cups sliced)
Salt and black pepper
1/4 cup grated Gruyere cheese, optional

For the binding cream:

3/4 cup natural yogurt (or Greek)
3/4 cup whipping or heavy cream
3 eggs, at room temperature
Salt and pepper, to taste

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Instructions

For the crust:

Make shortcrust pastry according to the recipe in the post linked above.
Blind bake (pre-baking) according to instructions in the link above, and reserve. Leave the oven on.

For the filling:

Preheat the oven to 350°F /180°C.
Wash, dry, and thinly slice leeks. Clean and slice whole mushrooms.
Put them in a lightly oiled baking pan and bake for about 15 minutes, until beginning to soften. You do not want to completely bake them at this point.

For the binding cream:

In a large bowl mix cream and yogurt until combined with a wire whisk or spoon. No need to use an electric mixer.
Add eggs and mix until well combined but without beating. We don't want to beat the eggs much, only combine them well.
Add salt and pepper and mix. I suggest you taste it and adjust seasonings. It should be somewhat salty. Remember the mushrooms and leeks are cooked without salt.

To assemble the quiche:

I recommend filling the quiche dough near the oven.

Scatter the mushrooms and leeks at the bottom. Sprinkle the cheese on top if using.
Slowly add the cream covering the whole surface. Don't overflow the walls of the quiche, but they will fill completely.
Bake for 35-40 minutes, until puffed and golden.
Let cool on a wire rack for a few minutes and eat.
Or eat at room temperature.

Notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Serving: quiche is the perfect thing for lunch with a salad, for a picnic, for a buffet table and, if you make them bite-size, it's a great appetizer to eat while you mingle holding a cocktail in your other hand. So this is one of my favorite foods for New Year's eve casual parties with friends because it is amazing at room temperature as finger food!
Storing: it stays at room temperature for 2-3 days, in the refrigerator for a week, and frozen for a month. Always well covered in plastic wrap or in an airtight container to avoid dryness.
Make ahead: you can make the pie crust up to a week before and refrigerate it or keep it frozen for up to a month. The vegetables can be roasted 2-3 days before assembling the quiche.

Author: Paula Montenegro
Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Pies & Tarts
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1/8
Calories: 454
Sugar: 3.3 g
Sodium: 631 mg
Fat: 30.8 g
Carbohydrates: 34.8 g
Fiber: 1.9 g
Protein: 10.6 g
Cholesterol: 146.9 mg