Those who are looking for a breakfast dish that is trustworthy and never fails to impress should familiarize themselves with the skill of creating quiche. Compared to a casserole, the savory pie with an egg-based custard-like filling is elevated to a higher level.
This is due to the fact that the crust is flaky, and the pie plate is presented in a manner that is consistent with this flaky consistency. The filling of a quiche that is genuinely great is the most crucial component, with the crust being the second most significant component. The filling should be creamy and have a crisp edge.
If you use an excessive amount of milk, the custard will not set properly; on the other hand, if you use an insufficient amount, the custard will get tough while it is baking. One of the most important steps in creating the perfect filling is determining the appropriate proportion of milk to eggs. You will learn the skills required to cook quiche with ease by following the Test Kitchen’s guidelines.
How to Make Quiche Crust
You have alternatives when it comes to pie crust for quiche, just like you do with any pie. You can make a crust from scratch (we recommend our Pastry for Single-Crust Pie), use a pie crust that has been refrigerated and not baked (which costs $5 at Target), or use a pie dough that has been frozen and already made (which costs $3 at Target).
Here is how to prepare your quiche crust, whether you choose to make it at home or store it in the refrigerator. To avoid having a gummy pastry, you should always prebake the quiche crust, as you will see in the next paragraphs.
How to Make Quiche Filling
Bake the Quiche
Following the removal of the pastry from the oven, you should have already reduced the temperature of the oven to 325 degrees Fahrenheit so that it is ready to be used in the completion of your quiche.