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My Quiche Experiment

post #1 of 5
10/29/07 at 4:52pm
Thread Starter 
I made my quiche (Alton Brown's "Refrigerator Pie" recipe) last night using a frozen, store-bought crust. For a first attempt it wasn't bad - the filling was very flavorful. However, it wasn't a great success either.

I wonder if the eggs and milk were warm enough- I waited about 1/2 hour after removing the items from the fridge before mixing them. One question is, if they were still a little too cool, would the temp affect how fluffy the custard mixure would be when fully baked? The mixture did puff up a bit, but not very much. Would using a whisk or a hand beater instead of beating the mixture with a fork make the mixture fluffier?

Thanks,

Shel
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post #2 of 5
10/29/07 at 6:14pm
The mixture shouldn't puff up like a frittata. It is a custard after all; it should SET, not rise. Maybe your oven was too hot. I've always made quiche from cold ingredients without any problems.
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post #3 of 5
10/29/07 at 8:27pm
Me too Anneka-I always use cold ingredients.
The texture of a quiche should be silky and smooth. If you bake it until it puffs, you get something like crumbly wet cheese.

I also bake my quiches in a slow oven, about 300 degrees F for a longer time so the center sets just as the edges might puff slightly.
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post #4 of 5
10/30/07 at 12:17am
I always used cold ingredients, and for years i made several quiches (like 6 or 7) for a christmas party i have and for many years my oven was broken so it would only cook at the maximum. I found the quiches came out even better. They got a crisp (not burnt) crust, and a nicely browned surface that was extremely appealing. Now that i have a new oven, i still cook them at a very high heat (450) - since quiches are very thin, they cook through withotu burning.
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post #5 of 5
10/31/07 at 12:04pm
Fluffy Quiche, uh ewww.. Doesn't sound like a tasty quiche to me.

I like other posters, always use cold ingredients. I blind bake the shell till completely done then pour in fill and bake at about 325 until the custard reaches about 190 degrees, then pull and let set.

I am going to try the French Laundry version where the fill is blended before being heated, but I can't see the advantage to heating the ingredients.
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