I love quiche for all the variations that you can make with leftovers from the fridge. Last night's rendition was a Summer Squash, Onion, and Goat Cheese version. (I have lemon squash coming out my ears in the garden.) I also love how well it reheats the next day. Making a good quiche has taken me sometime to get it down where it sets in the right amount of time, doesn't have all the cheese float to the top, or the crust burnt on the edge. So here is what I have learned:
1. Precook all your mix-ins like veggies and meat. Excess moisture in the quiche will cause it to be too runny and not set correctly. I like to saute veggies like onion, shredded squash or zucchini, broccoli, or tomatoes in olive oil or butter. Press out the moisture really well if using thawed, frozen spinach.
2. Use whole milk (or half and half if you are feeling like a splurge). Reduced fat milks can be used but you sacrifice the richness and density.
3. If you want cheese mixed throughout the quiche, try layering some in the bottom, mixing some into the egg mixture, and sprinkling some on top. Different cheeses will melt differently. Cheddar tend to float to the top and goat cheese stays pretty well put.
4. Invest in a quiche pan. Pie plates are okay but you can't fill them up as high so you end up with a thinner quiche. Mine was a gift from the wonderful Jo Bryant and it has been used for casseroles, baked dips, and just about everything else.
5. For a great starter recipe follow our Spinach and Goat Cheese Quiche instructions.