Chicken and Spinach Quiche | Slimming Eats Recipes (2024)

FAQs

Should vegetables be cooked before putting in quiche? ›

Cook the Veggies First

"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.

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

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.

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.

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.

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.

BEAT eggs, milk, thyme and salt in medium bowl until blended. Carefully POUR over filling in pie shell. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing! That's because spinach is mostly water. Let the spinach thaw overnight in the fridge or use the defrost setting on your microwave to speed things up.

Go for the bottom rack when you bake quiche

As you may have already deduced, that makes the bottom rack the best place for quiche, according to The Kitchn. An ideal quiche is characterized by a moist filling held in place by a crisp crust, but that crispness can be hard to achieve with the wetness of the egg custard.

Can you make a quiche in a pyrex dish? ›

Its borosilicate glass construction ensures even heat distribution for perfect cooking, whether you're making a fruit tart, a vegetable quiche or a chocolate tart. Quality Pyrex® is synonymous with durability and reliability.

Failing that, you could forgo the crimped edges and use a cake tin with a removable collar - you can always trim the sides after cooking if they seem too deep.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

You can cook it down ahead of time, or just add it fresh/raw. I use cooked-down fresh spinach in this goat cheese spinach & sun-dried tomato quiche. Milk: Whole milk is best for the creamiest texture, but 1/2 cup (120ml) each heavy cream and whole milk is fantastic, too, for an even richer filling.

For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch. This will elevate the overall taste and texture of your dish and stop any of the liquid seeping through.

How long should quiche rest before cutting? Remove the quiche from the oven and let the inside continue to cook while the exterior cools to a warm temperature. Waiting about 10-20 minutes before slicing is usually sufficient.

You can blind bake the crust up to a day in advance or bake the entire quiche 3 days before serving. In fact, quiche will slice more cleanly when baked in advance.