How to Tell When Quiche Is Done Cooking
The hallmark of a good quiche is that creamy, custardy texture that you get when the quiche is baked just enough without becoming over-baked and rubbery. To achieve this, pull the quiche from the oven when the sides are set, but there’s just a bit of wobble in the middle when you gently shake the pan. The quiche will set completely as it cools, and you’ll be left with a perfectly silky slice.
How to Store, Freeze, and Reheat Quiche
You can make this quiche up to three days in advance. Store it in the refrigerator, covered. Let the quiche come to room temperature on the counter before serving, or gently warm it in a 300° F oven. To freeze a baked or unbaked quiche, let the quiche cool completely, place it on a baking sheet, and let it freeze overnight. Once frozen solid, wrap it tightly in a double layer of foil and place inside a freezer storage bag. Freeze for up to two months. Do not thaw before reheating or cooking to avoid a soggy crust. If reheating a pre-baked quiche, place in a cold oven, set the oven to 350° F, and bake for about 20 minutes or until warmed through. If cooking an un-baked quiche, bake the quiche as directed in the recipe (starting in a cold oven), but add about 10 extra minutes to account for cooking it from frozen.
Want More Great Quiche Recipes?
Cheesy Crustless Quiche with Broccoli and Ham Spinach and Artichoke Quiche Asparagus Quiche with Fontina Cheese Quiche Lorraine Mini Salmon Quiches
Bake for 45 minutes. Lift sides of aluminum foil to remove pie weights from tart pan. Move pre-baked crust to a wire rack to cool while making filling. (See How to Blind Bake a Pie Crust for more details on this step.) Add asparagus. Cook, stirring frequently, until asparagus are just cooked (al dente), slightly browned, firm, not mushy, 8 to 10 minutes. Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with fresh ground pepper. Pour over cheese.
