Easy Ham Quiche Recipe {VIDEO} - The Recipe Rebel (2024)

FAQs

Can you use 2 milk instead of heavy cream in a quiche? ›

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.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

Keep in mind that flavor and fat content will determine where you can successfully make a substitution. For example, because milk doesn't have enough fat, it won't maintain a structure when whipped. So it wouldn't be ideal as a dessert topping, nor will it hold up in a pan sauce.

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.

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.

Poking holes allows steam to escape

The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

What is a quiche without pastry called? ›

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

Quiche Lorraine has origins beginning in the rural Lorraine region of France. While it's considered a French dish, it developed during a time when the Lorraine Region was under German rule. Even the word Quiche comes from the German word kuchen, meaning cake.

However, while there is no denying a quiche, or a squiche, can be gobbled down at any time of day as a snack, if you want to serve it as a main meal or dress it up a little, then it's absolutely delicious warmed through and accompanied by a favourite side dish.

Milk and cornstarch

Cornstarch is used to thicken milk to help reproduce the texture of heavy cream. 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.

Pour melted butter—which is essentially pure milkfat—into whole milk or even half-and-half, so that the mixture has a fat content similar to that of heavy cream. To make this two-ingredient heavy cream substitute, PopSugar recommends mixing ¾ cup of whole milk with ⅓ cup of melted and cooled butter.

Too little dairy, and your quiche will be dry instead of creamy.