We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Best Tips for Cooking Quiche?

M.C. Huguelet
Updated Feb 10, 2024
Our promise to you
WiseGeek is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At WiseGeek, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Cooking quiche is a good way to turn a few leftovers into a rich, savory dish that can be eaten as a snack or a meal. Just a few tips can help even beginning cooks prepare quiches that are well-cooked, visually pleasing, and full of flavor. Among the most important steps in cooking quiche successfully are selecting a proper pan and prebaking the crust. It is also important to understand that certain quiche ingredients should be precooked, and that one’s choice of dairy products will influence a quiche’s fat content. Finally, many culinary experts argue that when it comes to cooking quiche, simple recipes often produce the best results.

When cooking quiche, it is very important to select a proper pan. This is because using a pan that is too deep will often result in a quiche that is burnt at the edges and still raw in the center. While beginning cooks may think that a pie dish or a round cake pan would be appropriate for quiche, in fact these pans are generally too deep. A wide but shallow tart pan is the best choice for most quiches.

In order to avoid a mushy crust when cooking quiche, a technique called blind baking should be used. Blind baking is a culinary term which means prebaking a pie, tart, or quiche crust before any filling has been added to it. To blind bake a quiche crust, the crust dough is rolled out and carefully pressed into the dish in which the final quiche will be made. It is then baked in a hot oven for approximately 15 minutes. To prevent the crust from shrinking, some cooks line it with parchment paper and then fill it with dried beans or baking weights, which are removed after blind baking.

Another point to keep in mind when cooking quiche is that the baking time required for this dish is not sufficient to fully cook certain ingredients. Therefore, cooks should precook raw meat as well as vegetables like broccoli and onions. Doing so will ensure that these ingredients are cooked through when the quiche is finished baking.

Bakers who are trying to limit their fat intake should note that it is possible to adjust a quiche’s nutritional profile by using dairy products which are lighter than those called for in a recipe. These cooks may consider substituting half and half or whole milk for heavy cream. It should be noted, however, that the lower the fat content of the dairy product used, the less rich and firm the resulting quiche will be.

Lastly, many experienced bakers argue that when cooking quiche, less is more. An abundance of ingredients can detract from the smooth, custard-like texture of the dish’s egg base, and can produce a muddled flavor. For a nuanced flavor and a velvety texture, cooks may want to supplement a quiche’s egg base with just one or two additional ingredients and a hint of seasoning.

WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
M.C. Huguelet
By M.C. Huguelet , Former Writer
Cate Huguelet, a Chicago-based freelance writer with a passion for storytelling, crafts engaging content for a wide range of publications, including WiseGeek. With degrees in Writing and English, she brings a unique perspective and a commitment to clean, precise copy that resonates with readers. Her ability to understand and connect with audiences makes her a valuable asset to any content creation team.

Discussion Comments

By Wisedly33 — On Feb 03, 2014

A tart pan? Really? Oh, good heavens, no. A deep dish pie crust does just fine. You do need to blind bake the crust, though.

I whiz the eggs and milk together in the food processor and then mix in the other ingredients. I can put a quiche together in about ten minutes and it bakes for about 35 minutes. I bake my quiche at 350 and I've never had it burn on the edges or be undercooked in the middle. I always allow it to sit for about five minutes or so after removing it from the oven, which probably allows the center to cook a little longer, but the edges don't burn.

I have a tart pan, but I'm not making a pie crust for a quiche that's going to be eaten by me and my husband. If I were taking it somewhere, I might, but not for home.

M.C. Huguelet

M.C. Huguelet

Former Writer

Cate Huguelet, a Chicago-based freelance writer with a passion for storytelling, crafts engaging content for a wide...
Learn more
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.