Easy Broccoli Cheese Quiche Recipe (2024)

FAQs

Do you have to Prebake crust for quiche? ›

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.

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

A standard large egg weighs two ounces and 1/2 cup of dairy (whole milk) is four ounces, therefore a handy 1:2 ratio! 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.

Best Overall Quiche Crust: Pillsbury Pie Crust

The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.

Placing your quiche on the bottom rack will ensure that every square-inch of the crust, including the bottom, will get golden-brown and crisp.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference. A fast and accurate Thermapen^® is perfect for the job, and will help you make perfect quiche the first time around.

Your broccoli quiche likely turned out watery if it wasn't baked long enough or if you used frozen veggies that weren't completely thawed first. Since the egg mixture already has a high moisture content, you mustn't add frozen veggies to the mix or else it will turn soggy.

Poking holes allows steam to escape

The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.

How do I tell when my quiche is done? ›

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

"Blind baking" is the term for baking a piecrust before you add anything to the pie. If you don't blind bake the crust, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You'll be left with a pie that has a soggy bottom. (It tastes just as bad as it sounds).

As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

To serve cold: This product is ready to eat. However, for best results we recommend that you re-heat it first and allow to cool for before serving. For use by date: see front of pack.