Quiche

Variations

• This is the page where this site actually blind-bakes something. Tarte Tatin draws the contrast: an ordinary tart has a base that must survive a wet filling, which is why shells get blind-baked or waterproofed — and tarte Tatin removes the problem by putting the pastry on top instead. A quiche takes the problem head on and pre-bakes.
• Why wet is fatal is a question of temperature. While water is present the surface cannot go above 100°C, and nothing browns at 100°C (browning). Once the custard is poured the base is locked at that temperature for good, so its only chance to crisp is before the filling arrives.
• The three-eggs-to-a-cup-of-cream ratio has a reason too. Eggs gives the two numbers at which egg begins to set, 62°C and 68°C, and adds that milk or cream raises them and widens your margin. This ratio is that margin opened as far as it will go, and clafoutis reaches the same end with flour instead. A quiche has no starch in it, so the cream does the job alone.
• Quiche Lorraine: the original, with bacon and no cheese.
• Spinach quiche: sautéed spinach and feta.
• Mushroom and onion: sautéed mushrooms and caramelised onion.
• Crustless: baked without pastry, for a lighter, gluten-free version.

Tips

• Blind-bake the crust so the bottom does not turn soggy.
• Aim for 3 eggs to 1 cup of cream for a silky custard.
• Pull it out while the centre is just wobbly — carryover heat finishes it.
• Cool it briefly before slicing, for clean cuts.
• Leaving a little bacon fat behind adds flavour.
• Wobbly is not only about carryover. Past its setting temperature an egg custard contracts and squeezes water out, and once it has split there is no way back. Crème brûlée states the same sentence about itself.
• Cook the filling ingredients first and drive their water off. Raw spinach or raw mushrooms go in holding water, give it up in the oven, thin the custard and wet the base from above. It is the commonest way to blind-bake a shell properly and still end up with a soggy bottom.