Basic Quiche
This is a basic quiche recipe that you can tweak to your own ingredients. This gets rave reviews and I have to make quiche for work breakfasts now. It's not low fat, but you can't beat its flavor!
This is a basic quiche recipe that you can tweak to your own ingredients. This gets rave reviews and I have to make quiche for work breakfasts now. It's not low fat, but you can't beat its flavor!
- 3/4 teaspoon salt
- 1 tablespoon butter
- 1 1/4 cups heavy cream
- 1/2 teaspoon dry mustard
- 4 large eggs
- 1/8 teaspoon ground cayenne pepper
- 1/2 cup shallots minced
- 8 oz shredded cheese swiss, monterray jack, cheddar, mozarella
- pinch nutmeg or pepper
- 10 oz filling mushrooms, ham, spinach, broccoli
- 9 inch deep dish pie crust
- Carbohydrate 14.3614967509016 g
- Cholesterol 470.242661931275 mg
- Fat 30.742770794862 g
- Fiber 0.634463609656921 g
- Protein 20.9076213943905 g
- Saturated Fat 13.8903316229422 g
- Serving Size 1 1 Serving (198g)
- Sodium 378.424551156934 mg
- Sugar 13.7270331412447 g
- Trans Fat 3.05668132271482 g
- Calories 414 calories
Step-by-step
- Preheat oven to 400 degrees.
- Prick the bottom and sides of the crust.
- Bake in oven for 10 minutes then remove from heat.
- Turn the oven down to 325 degrees.
- Sautee shallots and butter until soft.
- Put the shallot/butter mixture into the crust.
- Mix eggs, cream, mustard, nutmeg/pepper, salt and cayenne in a bowl.
- For the fillings, use 10 ounces of whatever you want (ham, mushrooms, spinach, broccoli, onions).
- For things that are not already cooked (such as broccoli or onions) you will need to blanch or sautee these until they are somewhat tender.
- Wring all filling ingredients dry and sprinkle into crust with the cheese of your choice.
- Pour the egg/cream mixture over and place in oven for 50-55 minutes.
Working with a standard nine-inch pie crust requires managing moisture to prevent structural failure. Raw vegetables release water during baking, which breaks the protein bonds in the eggs and results in a watery curd. Cook high-moisture add-ins like mushrooms or spinach in a skillet beforehand, then press them thoroughly in a clean towel. This step eliminates excess liquid before the filling hits the pastry.
Balancing Fat and Protein for Custard Integrity
Heavy cream provides the necessary dairy fat to insulate the eggs against overcoagulation. When proteins in whole eggs heat past 185 degrees Fahrenheit without sufficient fat and liquid dilution, they tighten aggressively and squeeze out moisture. The ratio of four large eggs to one and one-quarter cups of cream ensures a soft, unctuous set rather than a rubbery texture. Dry mustard contains emulsifying compounds that help stabilize this emulsion while adding background pungency.Determining Doneness Visually
Oven temperatures must drop from 400 degrees during the blind-bake phase down to 325 degrees for the custard cooking stage. Higher heat burns the dairy solids before the center sets. Check doneness by observing the edge versus the center. The perimeter should look completely firm while the exact middle retains a slight, gelatinous jiggle. Residual heat finishes the cooking process once removed from the oven, preventing sulfurous overcooking.
