Yesterday it failed again. This is how the email that a reader sent in response to this classic series begins. (Beautiful opening line; will remember it in case I ever write a novel.) What follows is an account of how one day she was served The Perfect Quiche in a lunch place. “It was a brittle crunchy bottom, the whole bottom cracked when you bit into it. Quiche with mushrooms. Autumn lettuce next to it. I remember what music was playing!”

I find the latter beautiful and recognizable. It is not so often in a person’s life that all things are exactly as they should be. And when it happens, that magical feeling usually lasts for a very short time. Bám, and it’s over again. But of course it is precisely because of this volatility that such moments stick with you. For a moment it is as if the clock has stopped, and in that frozen time you are hyper-aware of all the details that together lead to perfection.

As if to emphasize this, the reader continues with: „Tentje gone. Dream gone.” And then she lists everything she has tried since then to bake such a perfect quiche.

Different types of flower. Different types of fat. Different proportions between flour and fat. Replace water with vodka to prevent gluten from forming. Cover the bottom with slices of pate. Ditto with gelatine leaves. With slices of meat. With breadcrumbs. Various proportions of cream and egg. Various ratios of liquid and filling. Oven on pizza setting. And so on.

“As I read this,” writes the reader, “I don’t understand why the soggy monster still triumphs.” And if I have a good recipe for a quiche with a crispy crust. One that remains crispy even after cooling.

Well. I bet that it has happened to most home bakers, such a soggy or soggy quiche base. Not excluding myself. But the good news is that I found a solution for it. Or rather: various partial solutions and a kind of ultimate solution. Here it comes:

1. Forget those cozy ceramic quiche moulds. Use a metal quiche mold with a loose bottom. The most ideal are perforated shapes. The holes allow excess moisture to evaporate more easily.

2. Always pre-bake the quiche base blind. (See the recipe opposite.)

3. Use a pizza stone; which provides extra heat from below. Or set the oven to ventilation + bottom heat.

4. Make sure the filling is not too wet. Either let spinach drain well, mushrooms dry well, etc.

5. When you use grated cheese in the quiche, sprinkle it over the bottom. The cheese forms a layer of proteins and fat, which makes the soil less moist. (I got this tip from Eke Mariën, who taught us last week about making mayonnaise with an immersion blender. Many of these useful baking tips can be found on his website

6. Never (really never!) let the quiche cool in the tin. Remove from the oven for 10 minutes and remove the rim. With a long, thin knife, cut the bottom off the bottom plate and carefully slide the quiche onto a cooling rack to cool.

7. And as far as I’m concerned, this is the ultimate tip, a trick with which most soggy bottoms will still say crack: slide the naked quiche (ie without form) back in the oven for another 10 – 15 minutes. Simply place it on a piece of baking paper on the grid and preferably only use bottom heat (without ventilation).

Et voilà. I admit, it’s a bit of a hassle. But it is worth it. After all, we try to bake The Perfect Quiche.

Also request a classic? Mail your request to [email protected]

Vosges quiche

The quiche Vosgienne is a sister of the quiche Lorraine and the quiche Alsacienne. If you want to make a Lorraine, replace the onions and cheese with 250 g fried bacon strips. For an Alsacienne, omit the onions, but keep the cheese. Opinions are divided on whether bacon is also a condition not is for a Vosgienne. In any case, if you ask me, this quiche definitely doesn’t need it.

The addition of cream cheese to the dough is not authentic, by the way. I do it because the acid in the cheese inhibits the action of the gluten in the flour and makes the bottom more brittle. Plus, it just tastes good.

For 1 quiche:

150 g flour;
75 g cold butter, flaked or cubed;
75 g natural cream cheese;
1 tbsp olive oil;
3 medium onions (250 g in total), sliced ​​into half rings;
3 eggs;
250 ml whipping cream;
100 g grated gruyère

Also needed:
(food processor 😉
quiche mold with loose bottom (diameter 24 cm);
rolling pin;
baking paper;
ceramic baking filling or old beans

Pulse the flour, butter and ¼ teaspoon salt in the food processor until coarse sand. Add the cream cheese and pulse again to form a cohesive dough. The shorter you work the dough, the more brittle it becomes. If you don’t have a food processor, knead everything as quickly as possible and with a cool hand into a dough. Let it rest in the fridge for at least 1 hour.

Heat preheat the oven to 200 degrees. If necessary, place a pizza stone on the oven rack. Roll out the dough between 2 sheets of baking paper into a round shape and line the quiche tin with it. Place a sheet of baking paper on the dough and pour the baking filling into it. Bake the quiche base in the middle of the oven for 12 minutes. (This is called blind baking.)

heat the olive oil in a frying pan and fry the onions for a few minutes over high heat. Add a pinch of salt, then turn the heat to low and let it simmer for another 15 minutes.

Bench the eggs with the whipped cream, a pinch of salt, pepper and nutmeg.

To Remove baking paper and baking filling from the quiche tin and let the bottom bake for a further 5 minutes. Take it out of the oven. Turn the oven temperature back to 180 degrees and to fan + bottom heat if possible.

Sprinkle ¾ of the grated cheese over the quiche base. Spread the fried onions on top. Pour over the egg mixture and sprinkle with the last of the cheese. Place the quiche in the middle of the oven and bake for 25 – 30 minutes until golden brown.

Haal Remove the quiche from the oven and let it rest for 10 minutes. Carefully remove the mold. Is the bottom not yet fully cooked or a little moist? Then set the oven to bottom heat only (without ventilation) and move the oven rack to the bottom shelf. Place the quiche in the oven on a piece of baking paper and let the bottom crisp for 10 – 15 minutes.

Leave cool the quiche for another 10 minutes (on a wire rack!) before slicing.

Tags :