Why isn't my quiche creamy?

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy , and your quiche will be dry instead of creamy. Too much, and it won't set properly.

What makes a quiche rubbery?

Using too many eggs in the custard . 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.

Is heavy cream better than milk 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 .

What not to put in quiche?

Avoid Fillings That Are Too Wet And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Why is my crustless quiche soggy?

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.

Can you put too many eggs in a quiche?

The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough, while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.

Why does my crustless quiche fall?

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Why is my quiche still runny?

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 .

Why was my quiche flat and heavy?

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Can I use milk instead of cream in my quiche?

Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Is quiche made with heavy cream or light cream?

Heavy cream is traditional in Quiche Lorraine, however, we seem to have better luck with light cream in our quiche recipes . They bake up lighter and the filling ingredients really shine through instead of getting masked by the milk fat.

Crustless Smoked Salmon Quiche Recipe

Published: Dec 2, 2019 · Modified: Jan 5, 2024 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 2 Comments

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Sunday brunch, holiday breakfast or Mother's Day - this crustless smoked salmon quiche recipe covers all the bases. Creamy and savory, thanks to goat cheese and a secret ingredient.

My boys devour anything that involves smoked salmon, and this crustless salmon quiche was no exception. And really, who can blame them? Whether in quiche, topping a cucumber appetizer or as part of a smoked salmon dip, smoked salmon is fabulously briny and delicious. In this recipe, it's mixed with fresh herbs - dill and chives - and topped with tangy goat cheese. Worthy of a special occasion!

When it comes to crustless quiche recipes, this is not my first rodeo. A couple of my most popular recipes on my site - Southwestern Crustless Quiche and Asparagus Feta Crustless Quiche - also happen to be two of the first crustless quiches I made. Timeless and delicious! Or try a slightly different version of baked eggs - Sheet Pan Omelet.

What you need for this smoked salmon quiche recipe:

These are the main components need for this recipe…

- Eggs: I use a combination of eggs and egg whites in this recipe. If you prefer to use whole eggs exclusively, 6 eggs should do the trick.

- Cottage cheese: This is the secret ingredient for this recipe. And guess what? Your family will never guess! My family won't touch cottage cheese on its own, but never complain when I use it in my asparagus crustless quiche or as a substitute for ricotta in baked ziti.

- Smoked salmon: Cut the smoked salmon into small pieces and sprinkle into the unbaked egg mixture.

- Herbs: Fresh dill and smoked salmon are made for each other, so I used this fragrant herb liberally. A couple of teaspoons of chopped chives add a little zip. If you don't have chives, use some finely chopped green onions.

Goat cheese: Just a couple of tablespoons are all you need for that wonderful, tangy taste to shine through. Resist the urge to add more - you don't want to overpower the smoked salmon.

How do you make crustless quiche?

The process couldn't be easier! The first step is to decide what kind of mix-ins you want. If you can dream it, it can happen! I'm a sucker for salty, savory meats - think smoked salmon, bacon and sausage. Add some fresh herbs and dollops of creamy cheese (goat cheese, feta, Brie). Or go meatless with mushrooms, tomatoes or bell peppers.

Whisk together the egg mixture with water or milk. In this recipe, I use cottage cheese for extra creaminess (see my notes above).

Pour the egg mixture into a pie dish, then sprinkle in the smoked salmon pieces and goat cheese. Bake until a sharp knife inserted into the center of the quiche comes out clean.

Can you reheat crustless quiche?

One of the things that I love about crustless quiches is that they hold their taste and texture well when served as leftovers. Cool, cover and refrigerate the quiche.

Place a wedge of the quiche on a microwave-proof plate and heat in the microwave until the quiche is hot in the center. The quiche will last in the fridge for 2 to 3 days, so can be used for quick and easy breakfasts, lunches or dinners.

Can this salmon quiche be made ahead of time?

Yes! If you have the option to bake the quiche right before serving, that's the route I would take. Whisk the egg/cottage cheese mixture, and chop the dill, chives and smoked salmon ahead of time. When ready to bake, give the eggs a quick whisk, then combine everything in the pie dish and bake.

If baking right before serving isn't an option, then bake the quiche ahead of time. See the directions for reheating in the section reheating section above.

Other healthy brunch recipes:

Berry Yogurt Parfait Trifle {Cookin' Canuck}
Whole Wheat Gingerbread Pumpkin Pancakes {Cookin' Canuck}
One-Bowl Chocolate Chip Zucchini Bread {Real Food Whole Life}
Easy Baked Pancakes {Wake the Wolves}

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