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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