Crustless Spinach Quiche (2024)

FAQs

Why is my crustless quiche watery? ›

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

The key is to precook the spinach so you don't end up with a sad, watery quiche. Shallots are a little bit sweeter and more mild than onions. They are cooked with the spinach before being added to the crust. You could also use a half or quarter of yellow or vidalia onion in a pinch.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only. Pan: Quiche is baked in pie dish or tart pan, while a frittata is cooked in a skillet.

The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk.

Frozen spinach is a huge timesaver and a wiser financial decision. You can cheaply buy a few boxes of frozen spinach (which run about a dollar a piece) vs. paying twice as much for a few bunches of the fresh stuff in the produce section.

Place the paper towel-wrapped spinach in a storage container or bag. Seal the container tightly. Store the spinach in the crisper drawer of your fridge for about 10 days. If your spinach isn't in an airtight container, make sure you don't store it next to ethylene-producing fruits (such as bananas and apples).

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

At its core, the ingredients are simple — pie crust, eggs, milk or cream, and favorite fillings. The key to getting your quiche just right is the custard, and this means having the correct milk to egg ratio. It's essential to have just enough eggs to set the dairy, but not so many that the quiche becomes rubbery.

What is the formula for quiche? ›

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata.

A frittata is an Italian egg dish like an omelet or quiche but lazy and forgiving. It's lazy because the recipe is easy, and you don't have to do the tricky omelet fold. It's also forgiving since you don't have to make a crust, and it uses no cream or milk, unlike an omelet or quiche.

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

The main reason behind a watery quiche is the excess moisture released from the filling ingredients like eggs, vegetables, and cheese during the cooking process. To tackle this issue, you could: Precook vegetables to remove excess moisture before adding them to your quiche.

One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.

The eggs are essential in creating the custard's texture. Too many eggs will make your filling feel rubbery and tough, but too few eggs will leave you with a runny custard that won't set. So how many eggs should you use for quiche?