We’re calling it now: quiches are the new banana bread.
Actually, they might even be better. They’re perfect for any meal of the day, simple as can be, and can be customized to an endless extent! So, when winter fades into the early-comfort months of Spring and there are still a few cold days left you’ll realize that 1) we were right about the whole banana bread thing and 2) you’re glad you read this article because now you’re ready to get your quiche on.
Let’s do this.
Blind. Bake. The. Crust.
Pouring egg custard into an unbaked crust will leave you with an unfortunately un-crispy crust and, let’s be real, no one wants that soggy mess.
“Blind-bake” the pie crust before pouring the custard in. Simply:
- Put the pie crust in your pie pan.
- Line it with parchment paper and add beans in for weight. Yes, beans.
- Bake at 350*F for 20 minutes.
- Remove said beans for 10-15 minutes (or until crust starts to brown).
- Now you can add the egg custard.
Try it out with this Pancetta Spinach Quiche recipe!
Use a Marie Callender’s Pie Crust!
Head down to the grocery, grab yourself a Marie Callender’s Deep Dish Pie Shell, some Odom’s Tennessee Pride Hot Country Sausage, and the other ingredients in the attached list because your breakfast (or lunch, or dinner- we don’t judge) is about to be absolutely-off-the-charts-egg-sellent.
Introducing: The Sausage and Asparagus Quiche recipe we’re all going crazy for.
Leftovers Are a Quiches Best Friend
That being said – if you’re using ingredients or fillings that are too wet, like leftovers or vegetables, your liquid-to-custard ratio may be offset. Make sure any and all ingredients you use are dry!
This Leftover Turkey Quiche recipe is no exception. Super-duper easy to make, but too much moisture could make it not worth saving for thirds!
Pro tip: Bake your quiche on the bottom rack so that every single bit of your crust including the bottom will bake to a beautiful golden-brown hue that holds perfectly.
Don’t Leave It in the Oven for Too Long
It doesn’t matter what kind of quiche you’re making; the best quiches jiggle a little bit on the top/center. They just do. It means they’re perfectly baked – wobbling for the whole world to watch. When you’ve mastered this technique, you know you’ve officially made it.
For a *Chef’s Kiss* unbeatable quiche, the trick is to slightly under bake it so that by the time the pie is out of the oven and the ingredients are set, everything has finished cooking simply from the residual heat.
So, whether you’re popping these delectable Crustless Veggie Mini Quiches in the oven, or you’re making your grandparent’s famous family recipe, make sure you don’t overcook it. Don’t wanna deprive yourself of that little shake on top!
