Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   General Cooking (http://www.discusscooking.com/forums/f17/)
-   -   What's the texture of quiche supposed to be like? (http://www.discusscooking.com/forums/f17/whats-the-texture-of-quiche-supposed-to-be-like-84815.html)

Jase 03-19-2013 09:40 AM

What's the texture of quiche supposed to be like?
 
I made quiche for the first time the other day. I wasn't super sure what to expect, since I had never had "real" quiche before, only "fake" quiche made by relatives, and by fake quiche I mean eggs in a baking dish with no crust.

I like the idea of quiche because it's a) inexpensive, b) relies mostly on staple ingredients, and c) has a lot of variation possibilities. The problem I had with my quiche was the texture. The eggy part was almost gelatinous and definitely not completely solid. Even after I put it back in the oven for 20 minutes on top of what the recipe called for, it was still pretty gooey. I didn't mind this texture, but my wife couldn't stand it.

My question is: is this what quiche is supposed to be like or did I just get a weird recipe? Should I just bake it for longer?

Snip 13 03-19-2013 09:53 AM

Quiche should be just set, not dry or wet. It's hard to explain the exact mouth feel but I would say creamy, melt in the mouth but not gooey.

If you prefer a dryer quiche just bake it longer.

I use half whole eggs and half egg yolks.

Chief Longwind Of The North 03-19-2013 12:51 PM

Like a moist omelet, or egg foo young inside a flaky pie crust. That;s my take on it.

Seeeeeeya; Chief Longwind of the North

Steve Kroll 03-19-2013 12:56 PM

Quiche should not be gooey. It's basically a savory custard with other ingredients added to give it more substance. I would describe the ideal texture as being somewhere between a thick custard and an omelet.

Also, just like a pie, it should be allowed to cool before cutting it. This lets it set. Every slice of quiche I've had in France was served at room temperature. However, when we have it at home I usually cut it while it's still a little warm to the touch.

Cerise 03-19-2013 01:13 PM

The texture, for me, should be fluffy, puffed and baked until the top is golden brown. Did you preheat your oven? I baked at a high altitude (on vacation) once, & nothing came out as it should.

Jase 03-19-2013 01:18 PM

Okay, thanks, everyone. I think I know what to try next time: bake it a little longer, plus let it cool to room temp before serving. I did preheat my oven, by the way. Always do!

no mayonnaise 03-19-2013 01:20 PM

Pretty much the same texture as brains.

jennyema 03-19-2013 01:20 PM

Quote:

Originally Posted by Steve Kroll (Post 1249447)
Quiche should not be gooey. It's basically a savory custard with other ingredients added to give it more substance. I would describe the ideal texture as being somewhere between a thick custard and an omelet.
.


Me too

CraigC 03-19-2013 03:24 PM

What your relatives made wasn't a fake quiche, but a real Italian or Spanish frittata.:yum:

Snip 13 03-20-2013 01:09 AM

Quote:

Originally Posted by no mayonnaise (Post 1249454)
Pretty much the same texture as brains.

MMMMM, you make it sound so yummy :rofl::rolleyes:


All times are GMT -5. The time now is 04:24 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.