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The Secret to Amazing Quiche

- Alison Miksch
Alison Miksch

It's what's inside that counts.

With its buttery crust and rich, eggy filling loaded with crumbled bacon and tangy Swiss cheese, Quiche Lorraine is a guaranteed crowd-pleaser for any meal of the day. And there’s a simple way to make this classic quiche (or any type of quiche) downright heavenly.

Most people tend to focus on the crust when they talk about quiche. And while a flaky, buttery crust is important, the filling is really the star—especially in Quiche Lorraine.

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When you sink your fork into a slice of quiche, there shouldn’t be any resistance. Think melt-in-your-mouth custard, not scrambled eggs. Your fork should glide right through the light and tender filling down to the crust. The first time I tasted a well-made quiche filling, a chorus of angels sang in my ears. This was quiche? Where had it been all my life?

The secret to silky filling is finding the right ratio of eggs to dairy. Too many eggs, and the filling turns rubbery. Too much dairy and the filling won’t set properly. In our Perfect Quiche Lorraine recipe (which truly lives up to its name), we call for four large eggs to two cups of dairy—in this case, whipping cream and half-and-half for over-the-top richness. If you prefer using milk or some other combination of dairy instead, the ratio still applies. We also add a tablespoon of all-purpose flour to the egg-milk mixture, which also helps the filling set without turning dry or spongy.

A quiche is perfectly cooked when the filling has completely set around the edges and has a very slight wobble in the center when the pie plate is gently shaken. You can also test the center with a knife—the blade should be clean when pulled out. A quiche will continue to “cook” after removed from the oven, so it is important to remove it before the filling is overdone.

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