Crustless Mini Quiche Recipe - The Art of Food and Wine (2024)

FAQs

Why does my crustless quiche fall? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Serve it with a side salad or a bowl of soup. Store your crustless quiche in an airtight container in the fridge for up to 5 days! To freeze this, I prefer to cut it up in slices then wrap each slice individually in plastic wrap tightly then place them in a freezer bag and freeze for up to 3 months.

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)

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

What Is the Best Eggs-to-Dairy Ratio for Quiche? The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy.

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

Milk and cornstarch

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Waitrose Ham & Cheese Crustless Quiche340g

Free range eggs and cream with the classic cheese and ham pairing, without a crust. A perfect quiche to serve at summer picnics or for lunch.

What is crustless quiche called? ›

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

You can freeze quiche for up to 3 months with excellent results, and you have several options for doing it: You can assemble and freeze it before baking, you can bake and then freeze the quiche for reheating later or you can freeze the unbaked filling and crust separately.

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Yes!! Combing butter with milk is a great way to create a substitute for cream if you run out or don't have any on hand. If you need 1 cup of cream use 1/4 cup of butter and 3/4 cups of milk. However, this only works for recipes that need the cream for flavor or for making the dish more creamy.

Quiche or tart pan It's best to use a 9-inch metal pan with a removable bottom. While you can use a glass or ceramic quiche pan, you won't be able to remove the quiche from the pan before serving. It's also smart to place the pan on a baking sheet before it goes into the oven.

How do you prevent a quiche from collapsing? A quiche is a type of custard and can crack if the ratio of egg yolk to cream is not right (try about 2 whites, four yolks and a little less than 400 ml cream). If you are using light cream then that is also a mistake.

Underbaking the crust: If the crust is underbaked, it may not be able to support the weight of the filling and can cause the pie to sink. Using a filling that is too wet: If the filling is too wet, it may not set properly and can cause the pie to sink.

Most cooks agree that the secret to avoiding this is not to whisk the eggs for too long when preparing the egg and milk mixture. If you let too much air into the mixture, your frittata is much more likely to expand and then collapse as it cools.

Don't Leave It in the Oven for Too Long

It doesn't matter what kind of quiche you're making; the best quiches jiggle a little bit on the top/center. They just do. It means they're perfectly baked – wobbling for the whole world to watch. When you've mastered this technique, you know you've officially made it.