Every time I made quiche it turned out runny. The eggs were solid, but when you cut into it, whatever liquid I had used would run out. The pie plate always had a thin layer of liquid covering the bottom after the quiche was finished. I didn’t want to add flour because I was (and still am) trying to limit my grain intake and potato starch didn’t seem to be helping. Then I discovered heavy cream. The perfect ratio of heavy cream to broth to get a quiche that doesn’t pee a little when you tickle it.
I want to take a minute to apologize to those of you out there who are vegetarian or avoiding dairy. You could try cashew cream, or coconut cream to use instead of heavy cream but you have to make sure the consistency is super similar to heavy cream. Vegetarians, you could use vegetable broth instead of chicken broth, but your quiche won’t be quite as rich.
Another excellent trick is melting some Parmesan cheese on the bottom of the pie dish before baking your quiche. I don’t usually put a crust on mine but I’m sure melting the cheese would make a quiche with a crust even more delicious.
As per usual, this recipe is from a recipe book but I’ve made some substitutions, additions and subtractions. As for veggies, the possibilities are endless. I’ve made this with chopped asparagus and broccoli (including the broccoli stem). It would be good with tomatoes, mushrooms and spinach. The world is your oyster.
1/2 cup shredded Parmesan cheese
1 3/4 cup heavy cream
1/4 cup bone broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
- Preheat oven to 375°.
- Cover the bottom of the pie dish with Parmesan.
- Combine the cream, broth, eggs, salt, pepper and any add-ins.
- Bake the Parmesan until melted, about 5 minutes.
- Remove the pie dish and turn the oven to 350°.
- Put the cheddar in the pie dish and then pour the egg mixture over top. You will have extra egg mixture; I usually make mini-quiche with it.
- Bake until a knife inserted in the middle comes out clean, 35 to 45 minutes.
- Allow to cool for at least 30 minutes.
Since the extra egg mixture has no cheese in it (and usually no add-ins because they tend to float) I like to eat it as leftovers with ketchup smeared all over the top. It’s like a ketchup and egg pie. Yum.