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Amelia Islander

How to Make the Perfect Quiche

May 16, 2014 02:00AM
Quiche is an easy, and fast dish that’s great for any meal but can be intimidating to some. The perfect ratio of eggs to cream is the key. The ratio is always equal, one cup eggs to one cup cream or half and half. For a 9-inch quiche you will need nine eggs, and if you measure those eggs in a glass measuring pitcher you will see that nine eggs equals 2-cups. So to those eggs you will add 2-cups of cream or half and half.

The other secret to the perfect quiche is to brush the crust with Dijon mustard before filling it. Something about that step makes all the difference in the world. The other thing to do is add a bit of “base”, either vegetable base or seafood base into the egg mixture, along with lots of salt and pepper, a sprinkle of dried onions and also a glug of dry sherry.

Place a handful of cheese on the bottom of the crust, then the filling, like cooked broccoli or shrimp, or ham or bacon, then more cheese, then pour the egg mixture over all. Bake at 350 degrees for about 45 minutes until the eggs are set, and then sprinkle a little more cheese over the top. Let it cool a bit before serving as it tastes much better at room temperature. You can also reheat quiche successfully. Go ahead and use a premade pie crust and your quiche will be ready in no time!