Here is a photo of my quiche goals at Emmer in Toronto.
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Do you have a deep enough quiche pan or are you going to use a springform pan??
They look beautiful – just really deep…
Maybe par-bake the crust, as well??
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I guess a springform. Not sure when I will attempt this. The pastry is crispy.
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When I saw how deep that quiche was, I immediately thought of a springform pan. I have two in stock from making cheesecake for Sunshine.
Now I want to make a very deep quiche with my springform pan – thanks for the inspiration!!
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Try the Tartine recipe I posted above; you can sub other vegetables or add ham/bacon etc
You can buy ready made crust if you don’t want to make your own.
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My favorite quiche is Thomas Keller’s deep mushroom quiche, which doubles the custard to crust ratio and inverts the eggs / liquid ratio for a very tender custard.
Couldn’t find my mini springform so I baked it in the other “deep” quiche pan I have (which really isn’t “deep” in the context of this at 2"). Should have used a pyrex dish instead, which yields better depth of custard.
Still, it’s delicious! Filling has sauteed mushrooms, truffle powder, whole milk, and assorted cheese — 2y parm, 10 day Gouda, cheddar, mimolette.
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This is what it looks like in the mini springform with just 1 egg for the custard:
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Here are some notes on the deep quiche recipe I use (from Thomas Keller via Smitten Kitchen), in case they are helpful to you.
Use a crust recipe you are already comfortable with, as the proprtion of custard is challenging as it is, and the butter crust in the recipe is very finicky. Definitely recommend the inverted ratio of eggs to milk / cream in this recipe, as it makes for a very tender and delicious custard.
If you want clean cuts, you need to chill the quiche before slicing. It reheats well.
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One reason I don’t make quiches any more is I’m terrible at pie crust and a 9" store bought is just too big for me alone. I decided to try a hash brown crust quiche with leeks, bacon, ham and gruyere in my 8" cast iron skillet. It was good but the crust only got crisp on the sides. If I was to make another I would crisp up the bottom on the stove before putting it in the oven.
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Sounds very good! I will experiment with a potato crust. I don’t like most Quiche crusts, the exception being a few bakeries I have posted about above, located in Toronto. I usually make frittatas at home.
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Try blind baking next time? It looks delicious!
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Same. But folks here have shared press-in crust recipes that work for me, if you want to give one a try.
I’ve always wondered if the egg seeps out of a hash brown crust because it’s not sealed — was that why it didn’t crisp up on the base?
I’ve gotten better at it – at least for my quiches.
I’ve been using Butter Flavor Crisco as the fat and freeze it the day before I want to make my crust. (2:1 ratio – flour to Crisco) Most of the time I do 1.5 cups of Butter Flavor Crisco and 3 cups of flour (makes two crusts), then cut it in using a pastry cutter. Then slowly add ice cold water. After mixing, I wrap it in plastic wrap and let it hydrate in the fridge all day – before rolling it out
Also don’t be afraid to add more ice water (when you roll it out), if it gets too wet, just flour the crust as you are rolling it out. I’ve also been using my smaller rolling pin – I seem to have more control with a smaller rolling pin.
I always dock & par-bake my crust (initially with pie weights, then without).
And don’t feel bad if you have to patch your crust – none of my crusts are perfect and I usually have a patch here or there.
I did, it was slightly crispy inside but with cast iron there was no way to check if the bottom was. Problem might be my oven, I have a convection toaster oven and the fan has died, it seemed to take way too long to brown.
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No, I pressed the potatoes in the skillet with a measuring cup. There were no cracks. Thanks for the recipes, I’ll give one of them a try if I decide to attempt another quiche or pie.
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I’ve had hands on instruction from my mother and aunt, both were excellent pie makers, it didn’t help. If I’m making a 9" pie or a gallette I’m happy with store bought, it’s just anything smaller that’s the problem. Thanks for trying.
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I posted the Tartine recipe for crust that is blind baked. The dough is wrapped in plastic wrap and placed in fridge overnight before blind baking.
What makes it a million times easier to roll out is using a silicone pastry mat.
You could make a crust half the size and save the other half of dough in your freezer.
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Adding a link to yesterday’s asparagus and gruyere quiche. While the recipe calls for a shallow tart pan, I used a frozen 9” crust (Marie Callender) and added two eggs.
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FWIW: Baked quiches (or half quiches) - in my experience - freeze very well. I wrap cover them tightly in foil, and then double bag them in ziplocs. To reheat from frozen: un-wrap (do not thaw), use crust ring, and heat at 350 degrees for 45-55 min.
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I did freeze the left overs. I freeze individual wedges wrapped in cling wrap and put in a plastic container. A 9" just seems like more left overs than I want.
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My BIL recently retired. Sort of enforced retirement, but he’s no longer doing what he did for 40+ years.
Amd I was today years old when I found out from my sister that he used to make quiches all the time when they first started dating in the early 1990s. :::blink, blink::: Coulda knocked me over with a feather!
Last night, he called me about making quiche. Could he use evaporated milk or should he get half-and-half? I told him either would work. Turns out he had done some food shopping and bought a dozen eggs…without realizing that they already had a dozen eggs at home. He said “It’ll use up 8 eggs!” I replied “Not for ONE quiche! Use no more than four!” So he decided to make TWO quiches today. 
He used chopped broccoli, bacon in one, ham in the other, red bell pepper, a little green onion, bacon-infused cheddar mixed with sharp cheddar. Store-bought pie shells.
Visually, he done good! Although the second quiche is a bit shallow. But as he said, “Taste will tell.” Said he would cut up slices and freeze them for a quick breakfast or lunch.
I told him I was impressed and I was going to post it on this thread on HO. So here it is!
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