Get the shell right
The first step to a great quiche is having a great pastry shell. Either buy a pre-made shell, use a sheet of ready-made pastry or try making your own. Whatever you choose, make sure you blind bake it so that it's dry and crisp before adding your filling.
Seal it
Another step in the fight against soggy pastry is to add an egg wash to the blind baked pastry shell. Simply brush the base of your warm pastry shell with a little beaten egg white to seal it. The residual heat from the pastry will cook the egg and seal the shell to help keep it crispy.
Full cream fillings
When it comes to making the custard filling, try to avoid using low fat products, as their high water content can prevent the quiche from setting properly and can make it too watery.
Protect the edges
Once in the oven, keep an eye on the shell and if the edges of the pastry start browning too quickly, wrap them in a little aluminium foil. This will prevent the edges from burning and will ensure that everything is cooked evenly.
Opt for a wobbly middle
Take the quiche out of the oven when the center is still slightly wobbly. This will ensure that it doesn't over cook and will still have its creamy custard texture when you cut into it.
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