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Behind the Scenes: My Real-Life Quiche Challenges
Overloaded Fillings
When I first started making quiche professionally, I thought more was more. I’d stuff the filling with every veggie and cheese I could find. The result? A soggy, undercooked mess. The trick is restraint. Keep the ratio of eggs to cream steady, and don’t overload with wet ingredients like mushrooms unless pre-sautéed thoroughly.
Crust Crisis
One morning I was prepping five quiches for a brunch buffet, and I rushed the crusts. Didn’t chill them enough. Big mistake. They shrank in the oven and bubbled unevenly. Now, I chill the dough for at least 30 minutes and always use pie weights during the blind bake. Trust me flaky crust is worth the wait.
SpilloVers in the Oven
Pouring too much filling is a rookie mistake I’ve made more than once. One time it overflowed into the oven, burning and setting off the fire alarm. Now, I fill only up to ¾ of the crust and place the quiche pan on a baking sheet to catch any accidental spills. Simple fix, major peace of mind.
Undercooked Center
I used to rely on the “looks done” test. Turns out, looks can be deceiving. The outside might be golden, but the middle can still be raw. Now I do the knife test: insert it near the center if it comes out clean, you’re good. And always let it cool a bit to finish setting.
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