Chowhounds offer their tried-and-true tricks for avoiding soggy- or burnt-crusted quiche, and for achieving the most luscious filling.

Crust magic:

Even if you’re beginning with a frozen crust, blind baking (partially baking the crust before you fill it) is key to avoiding that soggy bottom. Line the crust with foil and fill it with rice or dry beans to keep it from puffing up, and bake it at 400F for 12 minutes.

To create a seal between the liquid filling and the crust to further ward off sogginess, brush egg white over the crust or sprinkle shredded cheese in the bottom right after you’ve blind baked it, while it’s still hot.

cheryl h says if you’ve got a pizza stone, baking your quiche on it will assure the bottom crust is baked through and not soggy.

Filling tips:

You can use almost any combination of vegetables, meats, cheeses, and seasonings to flavor your quiche, but all quiche filling begin with a custard base of eggs beaten with milk, half and half, or cream. Egg/dairy ratios vary greatly from recipe to recipe; for a 9-inch quiche, Chocolatechipkt likes a ratio of 1 1/2 cups of milk to 3 eggs. MollyGee notes that using low-fat milk, with its higher water content, can lead to a watery quiche or conversely, to a rubbery one, since a watery appearance may lead you to overbake.


Once you’ve blind baked your crust, it’s easy to accidentally overbake and even burn the edges when baking the filled quiche. You can avoid this by covering the rim of your crust with thin strips of foil after it’s been filled.

Here are two tricks for getting a panful of liquid filling in to bake without making a mess of your oven: 1) Place the filled quiche on a sheet pan lined with foil and put the whole sheet pan in the oven. 2) Pull the oven rack out, place the unfilled pan on it, and pour the filling in, preferably from a bowl or measuring cup with a spout.

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