Vegetarian Leek & Cheese Quiche Recipe | Aline Made (2024)

FAQs

Should you saute veggies before adding to quiche? ›

Cook the Veggies First

"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.

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

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.

Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. 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.

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

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

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. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

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.

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.

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.

The preheated cookie sheet (rimmed baking sheet) will allow the crust to crisp up while the egg/custard mixture cooks. The heat given off by the preheated cookie sheet will help the crust crisp without burning. Quiche crusts that are underdone can ruin a quiche entirely.

Do you need to prebake pie crust for quiche? ›

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

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.

Wet fillings will produce a soggy quiche

But all too often, quiches seem to turn out wet and watery, with moisture dominating not only the filling but also seeping into the crust below and turning it mushy.

Adding a tablespoon or two of flour to the onions helps thicken the quiche filling, and it also reduces sogginess after baking. Sprinkle flour over the onions at least 5 minutes before they are done cooking, so the raw flavor in the flour will be cooked out.

Cooking the vegetables before simmering can bring out more flavor along with additional sweetness. This can be done either by sweating or sauteing them in oil or by roasting them in a hot oven. Browning the vegetables also makes the finished stock darker.

Step 1: Cook your produce

Before you can begin blending your puree, you need to soften any hard produce. Wash and cut up your fruits and vegetables, removing any stems, skins or inedible seeds. Steam, roast or sautee your fruits and vegetables using your preferred technique.

Dice up some vegetables and sauté them in a little oil before adding the sauce. Onions, peppers, carrots and garlic are all good, but you can throw in pretty much anything you like. The key is to have some kind of fresh vegetable to make it taste and look like fresh homemade sauce.

In my (humble) opinion, the best method for cooking vegetables is to roast them. From Balsamic & Parmesan Roasted Broccoli to Garlic & Parmesan Roasted Carrots, roasting vegetables is an easy process that yields deliciously crispy results. Plus, roasting requires minimal hands-on effort (and who doesn't love that?).