Go to the Recipe: Quiche Base
We do it so often lately. Gruyere and some brined and smoked loin "breakfast ham" I call it. It's Canadian bacon with less nitrites.We were just talking about using your newest Pate Brisee technique, and taller springforms for our quiche this week. Cool that you showed it today.I'm chef for a hunting lodge, and I'll be damned if real men *do in fact, eat quiche.We poach minced shallot in dry wine, use the "loin ham", and Gruyere, nutmeg. I'm excited to try your custard formula and pate brisee for the next round.Thanks for this, ChefSteps.
Looks like I'm making quiche this weekend. Approximately how long should I let a thick quiche cool before cutting?
I like to let them sit for an hour or so. Or even chill all the way through then reheat a slice.
- originally posted by Grant Lee Crilly
Great to hear you will be serving it.
wow - your deep quiche is so decadent that while watching this video I starting planning a truffle quiche for holiday brunch. Hmmmm.... thanks again!
Thanks, post a pic!
Anyone care to share their favorite technique on reheating a slice, half or even a whole quiche?
The custard is the best among all the other quiche recipe I've ever tried. Great texture! Only thing is that 12g of salt is way too salty in my final product. I will reduce to half of the salt next time.
Most custard based recipes I have seen are about 2 parts liquid (milk/cream) and 1 part egg, by weight. This recipe is nearly even with about a 6:5 ratio of liquid and egg. Can you tell me the benefit of this ratio over the traditional 2:1? As well as, would you use the same ratio for other custard recipes (creme anglaise/ice cream, bread pudding, creme caramel, etc...)?
So excited to try this! I'm planning to serve this to an early morning group. Do you think it would still be delicious if I baked it the night before and tempered it before serving in the morning? I'm so excited I can hardly decide which cheese to use!
Shitake mushroom quiche
No joke, this is the best quiche base I've ever tried. I followed the quiche lorraine filling, but I used turkey breast instead of bacon and used a Brazilian cheese called minas cheese. It turned out perfect. My parents and sister agree that's the best quiche they've ever had everyone should try this base.
I’ve made this a few times. It’s excellent - a total crowd pleaser. I cut the salt in half because as I was weighing it out it seemed like waaaay too much, and I’m glad I did.
Is there a substitute for the milk in this recipe? Trying to make the base keto friendly.
Gonna try to Sous Vide the base with the add ins to 172 and compare to the egg bites that are 1:1 egg:dairy and 185 vs 6:5 to 172.
Has anyone processed the base/quiche without a crust via Sous Vide and have a tip?
Hello so how did it turn out?
This recipe works out to about 1134g for 2 quiches but the other quiche recipes call for 700g quiche base. Is this still enough for 2 quiches or do I need to figure out the difference?
Also...some of the filling leaked out from the spring form. I would maybe suggest lining the inside with foil or parchment before blind baking? I always bake with a tray on the bottom of the oven which was clutch in this situation. If anyone else has any suggestions on how to prevent leaking other than using a pie plate I'm all ears.
Hot oven in an already hot Pyrex dish. I heat it at 400f and get crispy edges that are a delight.
Fantastic!
I used heavy cream for both. It's not perfect, but it's much more keto.
I needed the full custard recipe for 1 deep dish quiche. Very tasty and the crust was thin and crispy.
Any suggestions for how best to make this ahead, bake, cool, freeze and reheat?
