A frittata is like a crustless quiche or an unfolded omelet. It’s a favorite of those who can’t—or don’t want to—make a crust (or use store-bought), or for low-carb, paleo people.
Blended Silken Tofu Providing protein and volume, silken tofu can be blended until smooth and used in place of eggs without disrupting the flavors of your recipe. You ‘ll blend 1/4 cup per egg that you want to replace ; make sure to blend the tofu until no lumps remain.
It does sound like you overcooked it, 35 minutes in the oven and then 10 minutes resting is normally enough time to set the quiche . Also, that’s a fuck ton of red onion for a single quiche . Onion is watery even if it’s been cooked down awhile. It’s also cooked far too long, might have broken down the egg.
Prepare the Quiche Crust And yes, as you’ll see, you should always prebake pie crust for the quiche to avoid a gummy pastry. Preheat the oven to 450°F. This technique, known as blind-baking, creates a stronger crust that can better hold a moist filling, such as the egg mixture in quiche .
While most quiche recipes include milk , cream, cheese, and often butter, this recipe is dairy-free. You can use whatever dairy-free cheese is your favorite, or make your own, and choose a milk alternative , such as unsweetened soy milk or almond milk .
Here are a few flavor combos that work well together. A simple mixed salad with red onions and tomatoes in a balsamic vinaigrette goes well with any quiche . If you’re serving an extra rich and hearty quiche , say, one with lots of cheese and bacon, whip up a salad topped with nuts and dried berries.
Applesauce . Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.
Just Egg reps claim the concoction is best when scrambled, but that it can also be used to make omelets and select baked goods like pancakes, custards, and quick bread.
Should I let my quiche rest before cutting? Unless you’re super pinched for time, plan to remove the quiche from the oven and let the inside continue to “cook” while the exterior cools to a warm temperature. This requires a little patience. A good rule of thumb is to wait 10- 20 minutes before slicing.
When you bake a custard, the proteins in the egg coagulate and cause the custard to set. But if you bake it for too long, or at too high a temperature, the proteins become over-coagulated and force out liquid, creating that curdled appearance. Another approach is to bake your quiche in a bain-marie, or hot-water bath.
Think of a Quiche like a sponge made of egg proteins. The more you heat it the tighter the proteins squeeze and eventually the water gets squeezed right out of your quiche . Try to cook it a bit slower and pull it out of the oven a bit sooner since it’s going to keep cooking for a few minutes even outside the oven.
Some classic filling combinations are Cheddar cheese and ham or sautéed onion, bacon and Swiss Gruyere cheese. No water bath needed. The pie crust protects the custard filling from direct oven heat, so a water bath is not necessary. How to tell if the egg and cheese quiche is done.
Use some sort of pie weights to weigh down the pastry. Pie weights are what a lot of bakers and chefs use to blind bake pie crusts, but you can definitely blind bake a pie crust without weights .
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy .