How to Make a Quiche | Get Cookin’ | Allrecipes.com

Making an indulgent and crowd pleasing dish for breakfast, lunch, or dinner is easier than you’d think. In this video, Nicole shows you how to make a quiche using ham, cheese, and green onion. Making a quiche requires three main components: Crust, egg custard, and fillings. Using a pre-baked crust, a hand-whipped egg custard, and the fillings of your choosing, make a savory and delicious main course that will be a hit, no matter what meal you serve it with.

Read the article and get the recipes here: https://www.allrecipes.com/recipe/23772/quiche/

#Allrecipes #food #quiche #cooking #breakfast #baking

0:00 Intro
0:08 Crust
1:53 Egg Custard
2:50 Fillings
4:04 How to Cook
4:30 The Perfect Bite
5:13 Outtakes

Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.

Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes

Allrecipes Magazine is now available!
U.S. subscribers, subscribe here: http://armagazine.com/subscribenow
Canadian subscribers, subscribe here: http://themeredithstore.ca/p-282-allrecipes-subscription.aspx

Facebook: http://www.facebook.com/Allrecipes
Instagram: https://www.instagram.com/allrecipes/
Pinterest: https://www.pinterest.com/allrecipes/

How to Make a Quiche | Get Cookin’ | Allrecipes.com

Making a quiche is super simple and I’m going to show you all the tips and tricks you need to make a perfect one there are three main components to consider when making a quiche the first is the crust you can use homemade or store-bought I most often use a

Store-bought crust sometimes I put in my own shell and sometimes I take it straight from the package there’s only a couple things to remember when it comes to the crust first of all you want to be sure that it’s nice and cold so for this one I use just the refrigerated roll up

Crust formed it into my pie plate and then I’m going to keep it in the fridge until I’m ready to go because if it’s too warm when you get started it’s going to slide down the pan and it’s just not going to be as flaky better yet you can

Pull one straight from the freezer and you can bake straight from Frozen so no need to thaw out this is a great time saver and the second thing to remember when it comes to crust is to Blind bake it that means you’re going to kind of

Parbake it ahead of time this is going to keep it from getting too soggy and to ensure that it Cooks all the way through and stays flaky I’m going to show you how to Blind bake first you’re going to form it into your pie I play Shape it up

How you want then you’re going to give it some Pricks with a fork the holes are going to allow any steam to escape and prevent those big bubbles that sometimes form so you’re going to line it with some parchment paper or foil sometimes you can use pie weights but I use dried

Beans it’s more affordable you can reuse them over and over but you do not want to cook with them after you bake with them so you’re just going to pour your beans straight into the parchment lined shell and you’re going to fill it up so that it takes the shape of the pie

Now this goes into the oven at 450 degrees for about eight to ten minutes and here’s one that I’ve already done once it’s slightly cooled you’re going to remove the parchment and scoop up all those beans the shape has been formed if you want to cook the bottom just a

Little bit more pop it back in for just about two minutes and here’s a crust that I have gone ahead and Par baked fully it’s ready to be filled next component is the egg custard my rule of thumb is for every egg you use you’re

Going to use a third to a half a cup of dairy I just always have both milk and heavy cream in my fridge so I’m doing a combination of both but half and half will work just great I love the addition of heavy cream because I think it just

Makes your filling a little extra rich and creamy versus just using milk so for my quiche I’m using four eggs and a cup of heavy cream and three quarter cup of milk that’s just slightly under a half a cup of dairy per egg if you’ve got some fillings that contain moisture like if

You’re doing a lot of vegetables you could go on the lower end closer to the third cup range and if you’re filling is mostly just meat and cheese you can go in the higher end this is also the time to add any other flavor components that

You want such as hot sauce or mustard I’m just going to do a little salt and pepper what you want is a rich and creamy filling like this what you don’t want to add at this point is the cheese to me it just always sinks to the bottom

And you can never get it fully dispersed we’ll talk about that in a second we’ve got the crust and the custard now for the fillings this is a great time to just empty out your fridge and get creative popular fillings include cheese meat and veggies as far as the meats go

You want to be sure that they are cooked ahead of time you also want to be sure if you’re using something like bacon or sausage that you want it to be well drained you don’t want to add any extra moisture into your quiche because it can

Make the crust soggy and just make the whole thing too liquidy so I’m just using ham which typically comes already cooked and I’ve just given it a rough chop you don’t always have to cook the veggies but you do want to be mindful of the extra moisture if you don’t cook

Them the green onion is mainly for color and flavor it’s not going to give off a ton of moisture so I can just add it straight in when it comes to adding the cheese in I like to add just a little bit on the bottom to kind of create a

Barrier between the other ingredients that might cause some moisture and the crust then you want to add in any of your meat and veggie fillings you don’t want to put your fillings straight into the egg mixture because once you pour it in it never really distributes evenly A

Good rule of thumb when it comes to the amounts for a nine inch just basic quiche you’re going to use about one to two cups of filling so whether that’s meat veggies or combination of both and for cheese about one and a half cups is perfect once you’ve got all your

Fillings in there it’s time to pour your custard over the top final bit of information is how to cook it properly you want to turn your oven down after you’ve cooked that crust at 400 or 450 degrees you’ve got to remember to turn your oven down 325 degrees seems to be

The perfect temperature for me and you’re going to cook it anywhere from 45 minutes to an hour you don’t want to overcook the quiche or the eggs are going to be rubbery we still want this to be nice and creamy in the middle so you’re going to pull it while it’s just

Ever so slightly jiggly in the center she’s a beaut right just like any pie or pan of brownies you want it to sit so that it’ll cut really pretty my favorite way to enjoy quiche is with a side salad this makes a complete meal for breakfast lunch or dinner That is good you really don’t think about quiche being a real treat but I’m telling you this is indulgent the crust is flaky and buttery that filling is so creamy and don’t forget you can make this ahead by freezing it either before you bake it or afterwards either way it’s the

Perfect crowd pleaser everyone will love it you’ve got all the tips and tricks you need to make a perfect quiche and I hope you’ll give it a try and when you do don’t forget to tag me you’ve got this making a quiche is super simple super simple