Sautéed Onion Gruyere Spinach Quiche Recipe (2024)

FAQs

Should you saute veggies before adding to quiche? ›

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.

Using fillings that are too wet.

So if you're adding fillings like vegetables, make sure they are as dry as possible. Follow This Tip: Make sure your fillings are as dry as possible. Sauté your mushrooms so that all of their moisture is gone, and squeeze cooked spinach to get as much remaining water out as possible.

Cool the par-baked crust.

And while you're at it, turn your oven temperature down. Most quiche recipes will call for it to be baked between 325 to 375°F that so the custard can slowly coagulate without turning spongy or drying out. If you're using a pizza stone, leave it in.

If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients. Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing!

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

The eggs need to be diluted with milk or cream, but if you use too much dairy, there will not be enough proteins from the eggs to set the quiche. The right ratio of milk to eggs allows the protein in the eggs to coagulate and set up a firm structure for the quiche.

Traditionally, the custard for a quiche is not thickened before it goes into the tart case but this will prevent the filling ingredients from sinking to the base of this deep-filled quiche. If you prefer not to cook the custard, you will need to increase the quiche cooking time slightly.

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle.

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference. A fast and accurate Thermapen^® is perfect for the job, and will help you make perfect quiche the first time around.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

A ratio of 2 cups liquid to 5 eggs and 1 yolk creates rich, eggy flavor. And to avoid curdling (the most common pitfall when it comes to quiche), we have two means of insurance—first, whisking some flour into the custard, and second, baking at a low-and-slow temperature.

A simple mixed green salad with a variety of lettuce leaves, such as romaine, arugula, or spinach, provides a fresh and neutral base that pairs well with any type of quiche. You can enhance the salad with cherry tomatoes, cucumber slices, and a light vinaigrette dressing to add brightness and crunch.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Because vegetables release water when they cook, they can completely sog out an omelet if you add them raw. Cooking the ingredients first drives out the moisture and concentrates the flavors. This helps keep the vegetables–and their flavors—inside the omelet rather than all over the plate.

Non-stick pans are a great choice as well, it's just harder to get those browned edges that taste amazing. You really want to use medium-high heat when sautéing veggies to keep them nice and crisp so that any water coming out of them will evaporate quickly and not make your vegetables soggy.

Brown the onions in olive oil for a good 5 minutes. This develops so much of the base flavour of the stock! The carrots and celery get some light browning as well. This process offers the same benefits of a roasted vegetable stock, but keeps the cooking all in one pot.