The simplest way to reduce the amount of fat and calories in your quiche is actually to eliminate the heavy cream and replace it with a healthier substitute. One swap is to use whole milk for the heavy cream, which will still provide a rich, creamy flavor but without all of the extra calories and fat (via Desert). via
Can you substitute Swiss cheese in quiche?
Classically Quiche Lorraine is simply made with bacon but this take is loaded with onions, Gruyère cheese and bacon. You can substitute Emmental or Swiss cheese for the Gruyère if you'd like. via
What is the secret to a good quiche?
How do you make a quiche without a soggy bottom?
Apply a foil shield: When you begin baking your quiche, your pie crust is fully cooked (thanks to blind baking). This can lead to burning the edge of the pie crust, which would be an utter disappointment. The solution is a foil tent to protect the edges. Bake the quiche for 15 minutes to allow the egg a chance to set. via
What can I substitute for heavy cream in quiche?
What can I substitute for milk in a quiche?
Milk Substitutes For Quiche
What cheeses are good in quiche?
Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. Pat dry prior to mixing in. via
Can I use cheddar instead of Gruyère in a quiche?
Cheddar isn't the best substitute for Gruyère, no. That's because its melting properties and taste are completely different. If you want to use a different cheese that's more affordable, we'd recommend using one of the 5 types of cheese we've named above: Emmental, Jarlsberg, Raclette, Comté, or Beaufort. via
What do you serve with a breakfast quiche?
What to Serve with Quiche – 11 BEST Side Dishes
How much beat eggs for quiche?
Using too many eggs in the custard.
Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy. For a standard 9-inch quiche, that means whisking together 3 large eggs and 1 1/2 cups of milk to fill the crust. via
How long should quiche rest before cutting?
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. via
Why does quiche curdle?
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. via
Do you need to pre bake quiche crust?
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. via
Can you get sick from quiche?
Quiche comes with a ton of benefits, but eating one that has gone bad can be harmful to your health. There is a high risk of food poisoning, and you could potentially fall very ill and experience headaches, diarrhea, and many other effects. via
Is quiche better hot or cold?
Hot or cold? Quiche must be eaten at least residually warm. Straight-from-the-fridge, cold quiche is a sad, drab thing, the filling set and leaden, the pastry all waxy with congealed fat. You need to loosen that quiche up a little: light some candles, give it a metaphorical massage, warm it through in the oven. via