The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup.
Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture. If using 4 eggs then we would use enough milk or cream to equal 2 cups.
I find depending on the amount of filling and the size of the pie pan I typically use 4-5 eggs.
In the images below you can see the measuring cup filled to 2 cups. This would be for 4 eggs. Then the rest is a combination of cream and milk to equal 2 cups of liquid total.
For 5 eggs we would need 2 and 1/2 cups total.
The best way to mix the eggs for a quiche is to use a hand mixer. This ensures that the eggs are mixed completely and ensures a smooth and creamy custard.
HOW DO I BLIND BAKE A PIE CRUST?
One of the first steps to making a quiche is to blind bake the pie crust. This is baking the pie crust slightly before adding the fillings and finishing the baking process.
First prepare the pie crust in the pie dish, line the inside of the pie crust with some parchment paper or foil and fill with pie weights or in my case, dried beans.
This will create weight in the dish, helping the pie crust to keep it’s shape while baking and prevent large bubbles in the crust.
It’s best not to poke holes in the pie crust when making quiche because the holes can remain and will allow the egg mixture to leak out of the crust while baking and will make the pie crust stick to the dish.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 18 (56%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 45.8mg||14 %|
|Sodium 26.2mg||1 %|
|Potassium 56.5mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 32
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