18 Delicious Vegetarian Quiche Recipes (2024)

FAQs

Should vegetables be cooked before putting in quiche? ›

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

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.

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.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Coconut cream

Coconut cream is a versatile ingredient that makes an excellent vegan substitute for heavy cream. While it can be purchased pre-made, it's also simple to make at home using coconut milk.

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)

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

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.

Can you rebake a quiche that is undercooked? ›

Can you rebake undercooked quiche? It is okay to rebake undercooked quiche.

The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

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.

Instead of using raw vegetables in quiche, the outlet recommends roasting or sautéing vegetables with a high moisture content before adding them to quiche: That way, they'll release the majority of their water before landing in the egg custard and reducing the chances that it will become soggy.

Why does my quiche go watery? If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy.

At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to!