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This recipe was excellent. I’m a big believer in heavy cream, I used eggs from my local farmer, they seem to be richer in color, I also used gruyere cheese for a nuttier flavor. This recipe is too easy to not try, again high fat cream not milk. Thanks!
I love this recipe. I’m not keen on a crust so this was for me. With the times the way they are I made a few substitutions. I didn’t have the broccoli so I substituted cut up and steamed asparagus. I used the diced ham. Didn’t have the cream so I used the same amount of 1/2 and 1/2 but I also didn’t have large eggs so I added two more egg yolks to the mixture to give it the same richness. I improvised for what I had. It’s what my grandmother and grandfather taught me. Depression style way of cooking. Use what you have. Love this recipe. Will be making it again!
I used whole milk since thats what i had on hand ( and left over ham and broccoli). Didnt reduce the amount of liquid. Took longer than 30 minutes to cook to gokden brown and puffed center. Heavy whipping cream must make a diffence!!
It’s frustrating when a recipe takes so much longer to bake than you expected! It could be your pan made the quiche slightly deeper (which will lead to a longer cook time), or maybe your oven is running a little low. But we hope it was worth it in the end! And yes, the heavy cream *does* make a difference, doesn’t it?
Heavy cream coons faster. But I often use lacT aid milk When guests need me to and just add 5 minutes to the cooking time!
I forgot to pick up whipping cream so will it work with milk or evaporated milk? Help! I am ready to make it now!
Hi, Tessie! Try reducing the amount and using just 3/4 cup of whole milk. Your quiche will be a bit less rich and decadent, but it should still be delicious! It might also bake up a little more quickly, so start checking it after about 20 minutes. Enjoy!
Do you know the temp/time conversion if I use a 9.5in pie pan?
Hi, Jessica! Baking temp is the same and the time should be about the same. Check it a little early (around 25 min) and remove from the oven when the edges are set, but the center is still a bit wobbly. Enjoy!
Did not cook all the way through.
Hi, Mimi — I’m not sure how that happened. Is it possible your oven temperature is off? I’ve personally made this recipe five times and it has always cooked through. If you try the recipe again, just cook it a little longer until it doesn’t wobble when you tap the side of the pan. Good luck.
Made this for dinner tonight but I added red bell peppers and mushrooms. I also used Swiss, Monteray Jack and a bit of parmesan cheese. A small amount of dried minced garlic and onion and a touch of dried parsley.
Made this recipe this morning for my guests. Everyone gave it rave reviews! I did make a tiny change. I used frozen broccoli florets cooked in the microwave according to package directions instead of fresh broccoli.
I have a question. Can any quiche recipe be made crustless successfully by just leaving out the crust? I ask because I am a low carber and would prefer not to have the crust as I always end up eating it if it is there. Thx.
I’d love to hear what the pros say. I too am a low-carber. I’ve had good results just leaving out the crust on other quiche recipes. Just remember to spray the dish.
This dish is setting on the counter now waiting for my guests to wake up.
Making frittatas skips the whole carbohydrate question altogether. Here’s a bunch of ours! https://www.simplyrecipes.com/recipes/ingredient/frittata/
I’m no pro, we love quiche but I can’t eat wheat! I cook them all the time with no pastry base. Just make sure to grease a ceramic pie dish very well before baking. Ensure the egg and cream ratio is correct and allow the quiche
to cool a little before attempting to serve it. It should pull away from the sides of the dish as it cools. Sometimes I cook and refrigerate overnight then reheat gently in the oven.
Any advice on making these in large muffin individual form? Any changes youd make to the recipe or recommendations on cook time, as well as re heating time for frozen?
You could certainly try it, although we haven’t, Danielle. If you make these in a standard muffin tin that yields 12, I would suggest raising the temperature to 375°F and baking for about 12-14 minutes. If you want to make these, freeze them, and then reheat them, I’d use the same temperature and add a few minutes to the baking time, and keeping an eye on them. Thanks for your question. Let us know how it goes!
I agree, a quiche is all about the custard however this quiche still has too much filling and not enough custard. I think it would be perfect if the filling ingredients were cut almost in half and the custard ingredients were doubled. It was the hardest thing to in still in the minds of my line and prep cooks. Here’s where less is more. A touch of fresh nutmeg is great also.
We made this tonight as a crustless “quiche lorraine” with onion, gruyere cheese and bacon. Decadently creamy and delicious!
How is the “folded paper towel” used for this recipe?
Hi, Sue! Summer Miller, associate editor at Simply Recipes, here! Originally we were going to drain the broccoli on paper towels then we decided against it. I just forgot to remove the paper towel from the step. Thanks for bringing it to my attention. It’s fixed now. Bake away!