The French have been famously outstanding for their simple yet intricate recipes, which usually include combinations of ingredients that should further enhance the richness in flavour.
Quiché, being one of my “plats français préférés”, despite being fast and easy, has got quite a load of myths that those unaware of might not be able to recreate the perfect dish. It’s intimidating, perhaps, but this is one of my favourite recipes, and I’m here to help you make it without any fuss!
Eggs to Milk Ratio in a Pastry Quiché
A question stumbled upon by so many is, “what are the ways to perfect the dish’s consistency?” Overall, making a Quiché involves baking a liquid mixture poured onto a dough sheet, so it’s essential to assure that this mixture gets firm by adjusting the ratio of eggs and milk.
The secret is simple: the milk is twice as much as the eggs in volume. This perfect 1:2 eggs to milk ratio allows the baked goods to maintain a moderate firmness, neither too rubbery nor watery.
It’s important to note to yourself that this “simple secret” applies only to baking Pastry Quiché, which contains no flour in the custard. Handling Crustless Quiché, which is what we’re making, is much different than its Pastry sister and requires a different method.
Crustless Quiché vs Pastry Quiché
A Pastry Quiché is a baked crust containing a mixture of egg, milk and whatever filling one might be fond of. Therefore, the ratio of egg to milk should be perfect so the texture won’t be too rubbery or too watery.
A Crustless Quiché, as the name suggested, has no crust on the outer layer but rather, flour inside, which differentiates it and a meat omelette. Therefore, the milk to eggs ratio should be different, as flour significantly contributes to the firmness in texture. Follow the recipe below and boom, you’ll have a perfectly baked Quiché.
Frittata, Soufflé vs Quiché
I have no idea since when and why we stopped describing food by their ingredients but with a short and confusing word instead. It might be since the day people tried to share things they knew with everyone around the world, which I have absolutely no problem with.
Frittata is an Italian beauty in the form of cooked golden eggs, enriched with meat and/or a veggie filling, which is highly similar to Crustless Quiché with no milk or cream. The name roughly translates to ‘fried’, as the base ingredient is fried beaten eggs.
Soufflé, inferable from the name, is a French egg-based dish, but is usually sweet instead of savory. The name means “to puff” in English, which describes its nature: puffing up when baked thanks to the beaten egg white mixed along with the filling.
Quiché, our star, although now regarded as a French dish, actually originated from Germany. The name “Quiché” is from the German word “Kuchen”, meaning “cake” in English, which pretty much explains it: a savory cake made of flour, eggs, milk and filling of choice.
I’m not even surprised. I mean, I’ve just learnt that a dish with a French name came from German and that savory cakes exist.
It’s simple: you bake your crustless Quichés in muffin tins and they will come out as muffins. Wanna go crusty? That’s fine, but that also means you have to make the dough, use ring cutters to make rounds of dough that fit into the muffin tins, adjust the filling by cutting out the flour… It just takes too much time.
Crustless Quiché Recipe
- 4 eggs
- 1 1/2 cups milk
- 3 tbs butter melted
- 1/2 cup self-rising flour
- 1 1/2 cups cheese grated
- 2 cups mixed filling finely chopped
- Preheat the oven to 180 degrees Celsius.
- In a bowl, whisk the eggs, milk, flour and butter.
- Pour in your filling and cheese; fold them gently.
- Pour the mixture in a quiché dish, or a baking dish about 24cm long.
- Bake for 40 minutes or until set.
- Serve hot with vegetables or cold with salad.
- 40 min is just an approximation. Mine got burnt spots on the surface although everything was at the exact measurement. Therefore, keep an eye on it at the 35th minute so yours will turn out more perfect.