Skinny Southwestern Crustless Quiche Recipe {Vegetarian} (2024)

FAQs

Why is my crustless quiche soggy? ›

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days. TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F. TO FREEZE: You can freeze a crustless quiche.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

The best quiche ratio is 1 large egg to 1/2 cup of dairy. The ratio of the fat content from the dairy and the protein from the eggs determine the custard's final texture. The egg proteins bond to form a soft gel-like texture, while the dairy gives the quiche a creamy flavor.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to!

Pro tip: Bake your quiche on the bottom rack so that every single bit of your crust including the bottom will bake to a beautiful golden-brown hue that holds perfectly.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata.

Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only.

Can I eat a 5 day old quiche? ›

Safe Consumption Practices

Quiche should be stored in the fridge at or below 40°F and should be eaten within 3-4 days to maintain safety and quality. In the freezer, quiche can be safely stored for up to 3-4 months.

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

A Few General Rules for Making Perfect Quiches

This will help to prevent the quiche crust from getting soggy, though disregard If you are making a classic quiche Lorraine. 2. Never use more than 2 cups of cheese. Too much cheese will make the quiche not set properly.

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Par-bake.

Par-baking is so important for pies with high moisture fillings—whether you're talking cream pies, chess pies, or your favorite quiche. Par-baking allows the base and sides of the crust to set, which means they'll absorb less moisture from the filling in the oven.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.