All the ingredients in a quiche should be completely cooked before going into the pie shell. Most vegetables will release a significant amount of water when cooking so, if you don’t want to end up with a watery quiche, blanch your vegetables, then drain any excess liquid before you add them to the egg mixture. If you are using meat, cook it in a separate pan to avoid the rendered fat mixing with the rest of the filling, and the consequent unpleasant oily taste. This is also an important safety consideration when dealing with meats, as custards set at quite low temperatures.
Once the ingredients are fully cooked, add them by weight, from the heaviest to the lightest. Put the vegetables or meat on the bottom, followed by the cheese, then top with the egg-and-cream blend. Frozen pie shells should be pre-baked.: If you are a skilled cooker you will probably want to make your own homemade pie shell from-scratch. If you are not, a prepared frozen shell from the supermarket will work as well. Just don’t forget to pre-bake the shell before adding the fillings to keep the crust from getting soggy during the final cooking. This technique is known as “blind baking.” and it takes around 20 minutes.
Ensure fluffiness: When it’s time to beat the eggs, separate the egg whites from yolks, and whisk the egg whites until foamy and white. Beat the egg yolks in a separate bowl, and then mix together with the egg whites. This will give the quiche a fluffy and silky texture.
Egg to milk ratio. The egg to milk ratio is also important and will determine whether the quiche comes out puffy. As a general guide, use one egg for every 1/4 cup of milk. For a richer filling, try replacing half of the milk with cream.
Cooking temperature: Your oven temperature should be between 325°F and 360°F so the filling cooks slowly. If you bake it too fast, it will puff up and then sink and become rubbery. And don’t cook it on the top shelf, or it will appear cooked on the outside while still runny in the centre. Use the middle shelf instead and bake it for 40 to 45 minutes. It will be done when the top of the quiche is golden brown and the inside just set like scrambled eggs.
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