What makes quiche creamy

I did make a couple substitutions. Lindsey, I agree with you: this quiche is creamy, simple, and delicious! Thanks for sharing. Paul S. This is the third quiche recipe I've tried here at All Recipes and one of the best. I don't think I would have thought using mustard, but it really adds to the flavor. No green onion, so I yellow, and all I had was Dijon mustard and used that. I diced the onion, cooked ham, and also 3 cloves of garlic minced I LOVE garlic and added to a frying pan with with olive oil until the onion was tender..

This gets any water in the ham and onion out. I also used a store bought 9" pie shell. I tweeked the recipe a little. Used honey baked ham fresh asparagus and Dijon mustard instead of honey mustard. It was Awesome! Holiday Baker Allstar. Rating: 4 stars. I thought this quiche was okay. I didn't get the creamy texture that others described. I would say it was more like a soft boiled egg texture.

I have had better quiche less time consuming and less costly recipes. Also the recipe should say use a deep dish or wide crust.

I had a semi deep dish crust I made homemade. The filling still seemed to spill over some as it baked. I am glad I ended up placing the pie plate over a foiled lined rimmed baking sheet. I would have had one messy oven otherwise. Taste wise it wasn't bad just a little oniony. Not a repeat dish but nice to try something I hadn't eaten in years.

This was simply delicious. Made it as recipe written. My partner and I almost ate it all. Simple to make and delicious to eat. Thanks Lindsey for sharing your recipe. Amanda Petersen. I made this for my family. It came out good and it looked nice. I did change a few things just because I didn't have the ingredients. I used Colby cheese instead of Swiss. I also used sweet onion instead of green.

Like I said because I didn't have the called for ingredients. I also added broccoli to one pie and mushrooms to another. One thing I will do different, I will make homemade crust next time. I used store bought frozen crust and I really think that it would be worth the time to make it from scratch. All in all good recipe and I would recommend it.

Kitchen Kitty Allstar. I had to substitute havarti for Swiss, and used a Rosemary deli sliced ham, but otherwise followed the recipe. It was delicious cheesy and creamy, just as described.

Will make again. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

All Reviews. I pour the egg mixture through a sifter to get the little bits of egg out. Go for it with the cream, it is totally worth the extra calories. Welcome to my Texas Kitchen. My name is Serene Herrera. I love tacos, queso and BBQ. Tex Mex is my favorite, and I comfort myself with classic Southern foods. So that you can feel excited to get into the kitchen to create home cooked meals for your family! Subscribe to new posts via email:. Can you make a quiche ahead of time? What is the best way to reheat?

Can this be frozen? C an I make this crustless? Servings: 8. Prep Time: 10 minutes. Cook Time: 1 hour 15 minutes. Total Time: 1 hour 25 minutes.

Author: Serene. Course: Breakfast, Brunch. Cuisine: American. How to make a quiche using any filling of your choice!! All the tips and tricks you need to know to make and serve the best quiche ever! Instructions Prepare Crust: Preheat oven to degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges. Blind Bake Crust: Line the inside of the pie crust with parchment paper and fill with pie weights or beans I use pinto beans make sure that they are up against the sides of the pie crust.

Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden. Prepare the egg mixture: add the eggs to a large measuring cup. Add the salt and pepper. Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed. Add Fillings : Spread the desired fillings on the bottom of the pie crust.

Pour the egg mixture on top. The quiche will be slightly wobbly in just the center. Cool: Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature. Fillings: Add up to 2 cups of fillings. Meats: should all be pre-cooked and patted dry. Tomatoes and spinach can be added fresh to quiches, there is no need to cook either of these before adding in. Cheese: Add up to 1 cup. Some options include cheddar, feta, goat cheese, Swiss, or Guyere.

Nutrition Info: has the crust and egg included. You will need to adjust with the fillings you choose. Make Ahead Instructions: blind bake the crust up to 2 days ahead of time and store covered at room temperature. Freezing: Bake according to directions, allow to cool completely, then cover completely with plastic wrap and place in a freezer bag for up to 3 months.

Reheating: Cover with foil and bake at a low temperature of for about 15 minutes, just until warmed. Crustless: Keep the ratios of egg to milk and cream and add fillings to an empty dish. Bake for about minutes until cooked through and just slightly wobbly in the very center.

Did you make this recipe? Tag HouseofYumm on Instagram and hashtag houseofyumm! House of Yumm is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. Never Miss a Recipe Subscribe to receive new posts via email.

Leave a Reply Cancel reply Your email address will not be published. Gisella — October 17, AM Reply. Sarah — October 1, PM Reply.

Joyce — May 29, AM Reply. Fab — April 4, PM Reply. Kristen — January 5, PM Reply. Shawna — December 24, PM Reply. Read More. Best Taco Recipes.