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)

In fact, Martha Stewart's recipe for a classic quiche filling lists equal parts whole milk and heavy cream (1 ½ cups of each). To determine the ratio of milk or cream to eggs that should be used in a quiche recipe, remember that it's one egg to one-half cup of cream or milk.

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.

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

If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

Simply put, eggs do the thickening and cream creates richness. I use a ratio of 1 egg to 1/3 cup of cream to get a firm quiche with a lot of flavor. Make sure that whatever you're adding to the filling (veggies in particular) is free of any excess liquids.

You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle.

Do you poke holes in quiche crust? ›

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.

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.

Blind Bake the Crust

The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida. This prevents it from getting soggy.

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.

This time I kept it simple by using sharp cheddar, Gruyere, and Parmesan. I also added a bit of chive because I had some on hand and thought they would add nice flavor and color to the quiche.