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Using a single cheese in quiche can work, but in my opinion combining cheeses almost always produces better results. The right pairing balances melt, flavor, and moisture so the custard stays creamy, sets properly, and slices cleanly. This guide explains why mixing cheeses works, the best cheese combinations for quiche, and which pairings to avoid…

These mini spinach quiches have flaky homemade crusts filled with tender spinach, tangy feta cheese, sun-dried tomatoes, and olives. They’re perfect for meal prep, party appetizers, or an easy grab-and-go breakfast. This recipe makes 12 mini quiches that freeze beautifully. Recipe originally published on my sister site A Weekend Cook. Sautéing the spinach first removes…

There’s something quietly satisfying about making quiche. The slow pour of custard, the gentle arrangement of fillings, the way it all comes together in the oven. But if you’ve ever sliced into what should have been a perfect wedge only to find a watery, uneven mess, you know how quickly that satisfaction can turn to…

Cheese plays a bigger role in quiche than most people realize. The wrong cheese can make a quiche watery, rubbery, greasy, or oddly grainy, even if your custard ratios are correct. The right cheese, on the other hand, melts smoothly into the custard, adds flavor, and helps create a creamy, sliceable texture. This guide breaks…

Few things are as frustrating as pulling your quiche from the oven only to find it hasn’t set properly. Instead of a firm, sliceable custard, you’re left with a soupy, watery mess that falls apart on the plate. Understanding why this happens, and how to prevent it is key to mastering this classic dish. The…

A perfectly baked quiche should be creamy, silky, and just a little jiggly in the center. But many home cooks, worried about under cooking, leave their quiche in the oven too long and end up with a rubbery, curdled disaster. Learning to recognize when your quiche is done, and having the courage to take it…