Quiche--what I am doing wrong???

[Rare Feathers Farm]

I've made quiche three times now and every time, it's rubbery, dry and not very good...what's the catch? What I am doing wrong?

I use frozen pie shells, fresh eggs, cheese, peppers, bacon, salt & pepper....

Ideas?

Tips???

I am probably cooking it too long for one....but what else???

 

[DuckLady]

Are you baking your pieshell first?

How much milk are you using? Quiche is like a custard. The eggs are used to set the milk.

 

[Imp]

Quote:
Do you use milk with the eggs? I use 1 cup milk to 5 large eggs per pie.
Also cook quiche at a lower temp like 300*-325*F. It is done when a butter knife tip comes out of the center clean. Maybe your oven is off.
And by not very good are you talking taste? A tip I was taught years ago was too lightly brush the bottom of the crust with mustard. Gives it a great taste.

Imp

 

[Dipsy Doodle Doo]

Hi! Rubber-y and dry means you are likely cooking it too long. I cook 'egg-pies' (too red-neck to cook quiche here) until it's barely set in the center and then take it out of the oven. Let it rest 10 mins and serve. I cook mine in cast iron so the residual heat keeps it cooking and hot, but not overcooked.

Lisa

 

[Sunny Side Up]

Use DUCK eggs! They're rich & deeeeeeeeeelicious!

I make a quiche (or maybe it's an egg pie) with the refrigerated roll-out pie crust, line the bottom with diced carrots, thaw & press dry a box of frozen chopped spinach in a big mixing bowl & add about a dozen duck eggs. I don't add milk, just some seasoned salt called Spike. I pour it into the carrot-lined crust and bake until firm, about 30-40 minutes. Then I spread some grated cheese across the top and let it melt.

 

[redhen]

Do you guys cook the pie crusts first? then add the egg mixture...

 

[Dar]

I like the Bisquick impossible pies... they are like quiche but a lot easier..

and I think like others have mentioned.. your oven is off temp or you are cooking to long

 

[pips&peeps]

My recipe calls for whipping cream not milk. I use a mixture of duck and chicken eggs.

Here's my recipe from Betty Crocker:

http://www.bettycrocker.com/recipes/quiche-lorraine/9a0749e1-6ba9-41f9-85e5-e5b2d3a63977

 

[Sunny Side Up]

Quote:
I never do and it always has a nice texture. I make a foil collar for the edge of the crust so it doesn't get dry or burnt.

 

[Imp]

Quote:
I've done it both ways. I prefer to not cook the crust first.

Imp