Quiche Showdown!: Pre-baked crust v. unbaked crust

Quiche is very versatile. It makes a good breakfast, sure – but it also works well for brunch, lunch, dinner, and even appetizers. (Mini quiches, anyone?) Quiche is also fairly simple to make, which makes it that much better! With a solid recipe in your pocket, you can improvise countless variations on a theme. Like ham? Swap it in. Prefer veggies? Throw in some spinach or broccoli.

Recently, we decided to test out a couple of quiche recipes. We’ve seen lots of quiche recipes that called for pre-baking the crust, and we wondered: is that really necessary? It’s an extra step, after all, and that takes time. So we put it to the test! We invited some family to have lunch with us, and we prepared two different quiches, each with a pre-baked crust and an unbaked crust. Here’s what we found out…

IMG_1823

Left to right: Pre-baked all-butter crust spinach quiche, Not pre-baked all-butter crust spinach quiche, Pre-baked butter & shortening crust bacon quiche, Not pre-baked butter & shortening crust bacon quiche

Our recipes were fairly different (one was a spinach quiche made with an all-butter crust, and the other was a bacon quiche with a butter & shortening crust). We were mainly focused on the crusts, but we also talked about the different fillings. Our tasters enjoyed both fillings, but they seemed to like the spinach filling the best.

IMG_1822

pre-baked (L) and not pre-baked (R) all-butter crust spinach quiche

Our tasters overwhelmingly preferred the not pre-baked butter & shortening crust. This crust was flaky and crisp, with a nice deep golden color and good flavor.

IMG_7894

unbaked butter & shortening crust

The pre-baked butter & shortening crust looked burnt (though it tasted good!). The not pre-baked all-butter crust was on the edge of being undercooked, but the pre-baked all-butter crust was a nice pale golden color and had good flavor.

We did note that our tasters showed a strong preference for thinner quiches. The thinner quiches maximized the crust-t0-custard ratio, and the fillings were firmer and less moist (which coincided with how most of our tasters prefer their scrambled eggs to be cooked!). If your family prefers moister eggs, you may want to consider using a deep-dish pie plate and multiplying the quiche filling recipe by 1 1/2 (and cooking it longer!) to achieve a more pleasing texture for them. Note that the filling should not be runny, but will be a bit looser than a thinner quiche.

Try them!:

IMG_1825~Katie

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About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Breakfast, Main Dishes, Meals, Showdown and tagged , , . Bookmark the permalink.

8 Responses to Quiche Showdown!: Pre-baked crust v. unbaked crust

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