Easy Gluten-Free Crustless Quiche Recipe (2024)

FAQs

Can I use milk instead of heavy cream for quiche? ›

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche.

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)

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

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.

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.

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

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.

This does take 30 minutes or so to bake. But with pre chopped ham and a bag of shredded cheese, it takes less than 5 minutes to get into the oven – and it smells like a Quiche Lorraine when it's baking! Add to that the shelf life – it keeps perfectly for up to 5 days in the fridge.

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Should quiche crust be prebaked? ›

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.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

But milk won't whip like heavy cream. Can I use milk instead of heavy cream in pasta? Yes. Use whole milk and stir in a flour-butter mixture to thicken and enrich pasta dishes instead of heavy cream.

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.