Quiche--what I am doing wrong???

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Rare Feathers Farm, May 31, 2010.

  1. Rare Feathers Farm

    Rare Feathers Farm Overrun With Chickens

    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???
     
  2. DuckLady

    DuckLady ~~~Administrator~~~BYC Store Support Staff Member

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    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.
     
  3. Imp

    Imp All things share the same breath- Chief Seattle

    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
     
  4. 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.

    [​IMG]
    Lisa
     
  5. Sunny Side Up

    Sunny Side Up Count your many blessings...

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    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.
     
  6. redhen

    redhen Kiss My Grits... Premium Member

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

    Dar Overrun With Chickens

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    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
     
  8. pips&peeps

    pips&peeps There is no "I" in Ameraucana

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  9. Sunny Side Up

    Sunny Side Up Count your many blessings...

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    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.
     
  10. Imp

    Imp All things share the same breath- Chief Seattle

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

    Imp
     

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