Equipment
Ingredients
Quiche Base
- 240 ml milk, gently heated
- 3 egg, room temperature
- 180 g emmenthal cheese, grated
- 60 g parmesan cheese, grated
- 3 g salt
- ½ g cayenne pepper
- 5 g unsalted butter, softened
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 268 kcal
- Protein
- 19 g
- Carbohydrates
- 3 g
- Fat
- 19 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 505 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 160 mg
- Potassium
- 144 mg
- Calcium
- 534 mg
- Iron
- 0.7 mg
- Magnesium
- 26 mg
- Phosphorus
- 390 mg
- Zinc
- 2.5 mg
- Vitamin A
- 208 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 1.3 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.37 mg
- Niacin
- 0.1 mg
- Folate
- 21 mcg
- Water
- 82 g
Sources: USDA FoodData Central
Method
Preheat your oven to 160°C (325°F) and position an oven rack in the center.
In a mixing bowl, combine the milk, eggs, both cheeses, salt, and cayenne pepper and whisk until the mixture is thoroughly blended.
Apply a thin layer of butter to the interior of the ramekins or baking plate to prevent sticking.
Pour the egg and cheese mixture evenly into the prepared baking dish or dishes.
Bake the quiche for 20 to 30 minutes at 160°C (325°F) until the center is almost firm but retains a slight jiggle.
Remove the dish from the oven and place it on a wire rack to cool slightly before serving.
Chef's Notes
- For a richer flavor and creamier texture, consider using half-and-half or a mix of milk and heavy cream instead of just milk.
- Ensure your eggs and milk are at room temperature before combining. This helps create a smoother, more homogenous custard that bakes evenly.
- Don't overbake! The quiche should have a slight jiggle in the center when removed from the oven. It will continue to set as it cools.
- Adding finely chopped herbs like chives, parsley, or tarragon to the egg mixture can elevate the flavor profile.
- Allow the quiche to rest for at least 5-10 minutes after baking. This allows the custard to firm up and makes it easier to slice and serve cleanly.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly spongy upon thawing.
Reheating: Warm in a 150°C (300°F) oven until the center is heated through.
Troubleshooting
Quiche is watery or weeping liquid
Cause: Overbaking causes the egg proteins to contract and squeeze out moisture.
Fix: Cannot be fixed; drain excess liquid and serve immediately.
Prevention: Remove from oven while the center still has a slight jiggle.
Cultural Context
Quiche, a savory tart or pie, originated in the German region of Lorraine, bordering France. The French adopted and refined the dish, with the 'Quiche Lorraine' becoming its most famous iteration. While traditional quiche has a pastry crust, crustless versions have gained popularity for their lighter texture and ease of preparation, making them a versatile option for brunch, lunch, or a light dinner.
