How to get a really thick quiche?

Question

I baked a quoiche tonight for dinner, it was a very large family sized one. I was told to use 8 eggs and around a cup of milk, plus my filling, in which case this time it was cheese and tomato. It tasted lovely but it didnt go thick, the inside not including the pastry was roughly an inch thick. How come it did not go really thick and how can i get it thick? as i love a thick quiche. Thanks.

Answer 1

Not sure what else you've done (oven temp or cooking time?) since 8 eggs to 1 cup milk should set just fine.  Perhaps the tomato added too much liquid once it cooked?  Try using chopped sun-dried tomatoes instead if you like the taste.

When I make quiche (4 servings in 9 inch pie plate), I use three eggs beat well with tobasco/italian parsley/basil/pepper and 1 cup 10% coffee cream, stick of cheese grated (usually mozzarella but sometimes mix this with other kinds like jalepeno jack), and 1/4 medium sweet onion (Vidalia) cooked until softened.  These are the basic ingredients, then you can add cooked bacon or ham or sun dried tomatoes or baby spinach steamed just until limp or chopped yellow/red peppers cooked with onions, etc. or all the above.

I use a frozen pastry shell and cook it without the filling on the 2nd rack level from the bottom in the oven at 450F for 5 minutes.  Remove, spread onion mix and any other stuff including cheese in the bottom, pour eggs/cream mix over top and put back in oven.  Bake for 10 minutes then reduce heat to 325F and cook for 20 minutes more or until firm.  This is often my 'clean out the fridge' dinner served with salad.

Answer 2

more ***

Answer 3

What was your beating time? Start by beating the eggs first and slowly add your milk while beating. Use a 1/4 cup less milk then fold in your tomato and cheese or put the tomatoes just on top of the crust. The acids and added liquid may be part of the problem as well.

Answer 4

Blind bake the pastry first.  Then also use less milk.  Then cook for longer.  Allow to set in a cool place and it should go thick and set.

Answer 5

Use Cream instead and add onions as a binder; also use lots of cheese and load it on the bottom; I use swiss.

I add really well cooked bacon pieces too at the bottom; and then just let it cook until the center doesn't move.  Then top with the cheese.

Answer 6

Sounds to me like your ingrediants didn't fit the size of the pan you were using!  For very large quiches, you'll need to increase your filling (not the egg and milk mixture) quite a bit.  You didn't say how large a pan you used, but my rule of thumb is that the filling ingrediants come to the top of the crust and the milk and eggs are poured over that.  My quiches come out great every time!  There is also some thought that your tomatos may have broken down during the cooking process and, besides adding more liquid to your pie, would not have kept their form.  You might consider using a mixture of sundried tomatos with the fresh or getting slightly underripe tomatos and mixing them with regular.  Double the amount of tomatos you are using at any rate.

Answer 7

Put some plain yogurt in the egg mixture.  I use 4-5 eggs, small carton of plain yogurt and make it up to a pint with milk.  Works every time for me.  My dish is about 10-11 inches across and nearly 2 inches deep.  

Answer 8

Quiche lorraine  

Serves 4  



Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

  







Ingredients

For the pastry

175g/6oz plain flour, plus extra for dusting

salt

75g/2¾oz butter, plus extra for greasing

(alternatively use ready made pastry)

For the filling

250g/9oz English cheddar, grated

4 tomatoes, sliced (optional)

200g/7oz bacon, chopped

5 eggs, beaten

100ml/3½fl oz milk

200ml/7fl oz double cream

salt

freshly ground black pepper

2 sprigs of fresh thyme

Method

1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.

3. Preheat the oven to 190C/375F/Gas 5.

4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base

5. Reduce the temperature of the oven to 160C/325F/Gas 3.

6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.

7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.

8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.

9. Trim the pastry edges to get a perfect edge and then serve in wedges.

Answer 9

Too much milk,  did you put lots and lots of cheese and really beat the eggs, you have to have onions too, finely chopped put on pastry base raw add cheese egg mixture and more cheese. I bake lovely ones!

Answer 10

less milk, use 1/2 water and 1/2 milk.  milk makes the eggs more rubbery and heavy, thus thinner.

Answer 11

Add heavy cream. Make sure to whip the eggs well.