The Easiest Cheese Quiche Recipe, Ever (2024)

FAQs

What are the best cheeses for quiche? ›

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

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)

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

The higher the fat content of the dairy, the lighter it will be, advises The Recipe Critic. A combination of whole milk, cream, and half-and-half can also be used. In fact, Martha Stewart's recipe for a classic quiche filling lists equal parts whole milk and heavy cream (1 ½ cups of each).

While Gruyere is now fairly easy to find in grocery stores, it is on the pricier side, so feel free to substitute Emmental, Jarlsberg, Comte or Swiss cheese in this recipe.

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.

Choose the Right Cooking Vessel

"It may sound surprising, but a pie pan isn't the ideal vessel for baking quiche because it's not deep enough," explains Zimmerman. Instead, try a 2-inch deep springform pan, or even a two-inch-high metal pastry ring set on a baking sheet lined with parchment paper.

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

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.

I love using yogurt because it gives it an extra bit of tang and some richness. I use Greek yogurt because regular yogurt has too much liquid. If you don't have yogurt, you can substitute it with a cup of cream or half-and-half.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

If you pour the egg custard into an unbaked crust, the liquid is unfortunately going to seep into the crust, preventing it from crisping up. The simple solution is to blind-bake the crust before adding the custard. Follow This Tip: Blind-bake the pie crust before pouring in the custard to ensure a crisp, flaky crust.

Instead of Swiss cheese, you can use cheddar, mozzarella or your favorite cheese really. This quiche is amazing either way.

Provolone Cheese

It is generally aged for anywhere between 2 months up to 2 years, which will determine the flavor profile and its suitability as a muenster cheese substitute. Provolone is an ideal substitute for Muenster cheese good for nearly any baked recipe you can throw it in, as well as soups and sandwiches.