How To Make The Best Quiche In Cambridge
Cambridge: Here is one of the best Quiche recipes out there!
Here Is What Most People Don’t Know About Making Quiche:
- Blind bake the crust: Pre-baking the crust ensures it stays crisp and prevents it from becoming soggy when the filling is added.
- Use a balanced egg-to-dairy ratio: A good quiche has a custard that is rich but not too dense. Use 1/2 cup of dairy (milk or cream) for every egg to achieve the perfect consistency.
- Let it cool before slicing: Allow the quiche to cool for at least 15 minutes before slicing to let the custard set properly, which makes it easier to cut and serves neatly.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 1 pie crust (store-bought or homemade)
- 4 large eggs
- 1 1/2 cups whole milk or half-and-half
- 1/2 teaspoon Bald Buck Seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup shredded cheese (Gruyère, cheddar, or Swiss)
- 1/2 cup cooked bacon, ham, or sausage (optional)
- 1/2 cup sautéed vegetables (spinach, mushrooms, onions, or bell peppers)
- 1 tablespoon chopped fresh herbs (such as parsley, chives, or thyme)
Instructions:
- Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
- Blind bake the crust by placing a sheet of parchment paper over it and filling it with pie weights or dried beans. Bake for 10-12 minutes, or until the edges are lightly golden. Remove the parchment and weights, and let the crust cool slightly.
- In a large bowl, whisk together the eggs, milk or half-and-half, Bald Buck Seasoning, pepper, and nutmeg until well combined.
- Layer the shredded cheese, cooked meat (if using), and sautéed vegetables evenly in the pre-baked crust. Pour the egg mixture over the filling, making sure it is evenly distributed.
- Bake the quiche in the preheated oven for 35-40 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Let the quiche cool for at least 15 minutes before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.