Ingredients
Method
- Roll out the pie crust and line a small quiche dish with crust. Fill in any breaks or holes in the crust.
- Line the crust with parchment paper, and add some pie weights to keep the crust from shrinking while baking.
- Place the dish on a small baking dish and bake at 400° F for 10 minutes. par-baking the crust will keep the crust from getting soggy.
- Let the crust cool for a few minutes and layer the cheese, olive, tomato, and basil on the bottom of the baked quiche crust.
- In a small measuring cup whisk together the milk, egg, and pinch of salt.
- Pour the egg batter into the prepared quiche pan and bake at 375° F for 20 minutes.
Notes
Whisk the Eggs Well: Whisk the eggs until they're well blended.
Use Cream or Half-and-Half: For a richer and fluffier quiche, consider using cream or half-and-half instead of milk. The fat content makes for a more luscious texture.
Don't Over bake: The key to a creamy, fluffy quiche is not to overbake it. Quiche should be removed from the oven while the center is slightly wobbly.
Use Room Temperature Ingredients: Use room temperature ingredients to achieve a more uniform bake and a fluffier texture. Cold ingredients take longer to cook and can make the quiche denser.
Let it Rest: Allow your quiche to rest for a few minutes after taking it out of the oven. This will let it set and give it a chance to redistribute and lock in its moisture, which adds to its fluffiness.
Bake it on a Lower Rack: Placing your quiche on the lower rack of the oven will ensure that the bottom crust gets nicely baked while preventing the top from overcooking before the filling is done.
Use Cream or Half-and-Half: For a richer and fluffier quiche, consider using cream or half-and-half instead of milk. The fat content makes for a more luscious texture.
Don't Over bake: The key to a creamy, fluffy quiche is not to overbake it. Quiche should be removed from the oven while the center is slightly wobbly.
Use Room Temperature Ingredients: Use room temperature ingredients to achieve a more uniform bake and a fluffier texture. Cold ingredients take longer to cook and can make the quiche denser.
Let it Rest: Allow your quiche to rest for a few minutes after taking it out of the oven. This will let it set and give it a chance to redistribute and lock in its moisture, which adds to its fluffiness.
Bake it on a Lower Rack: Placing your quiche on the lower rack of the oven will ensure that the bottom crust gets nicely baked while preventing the top from overcooking before the filling is done.