-
My quiche is getting broke after an hour
Hello there everyone, I opened a cafe shop recently and as I have been cooking quiche only from fresh i faced a problem with this.
I get the quiche shell from another place and then just bake the liquid with vegetables, but I faced a problem that the quiche always getting broken after an hour, I have a simple recipe as 600g egss, 100g fresh cream and 500g of milk, salt spices.
I wonder if there is any way I can fix this and surface doesnt get cracked as the picture?
-
2 Replies
-
Hey there Chef Todor!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
Wishing you all the best with your business! I’ll bring @sussan_scoolinaryteam to this thread so she can help us with your question.
This is a Community that values your participation a lot: that’s why we created “Masters Game”
-
Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩
-
🏆Check out our Challenges and score 250 Scoolipoints! Right now we have a special Mini Challenge called Sweet Christmas Surprise.
-
You’ll see everything you need to know about how to win Scoolipoints here.
Let’s build a community of foodies together.
We hope you have a blast learning with Scoolinary!
-
-
Hi Todor.
Welcome to the Scoolinary community, and thank you for your question!
The issue with cracks on the surface of your quiche could be caused by several factors: an imbalanced liquid-to-solid ratio, incorrect baking, or even excess moisture in the crust. Here are some suggestions to help improve your quiche and solve these issues:
Sealing the Crust
Using beaten egg is an excellent way to seal the quiche crust. Here’s how to do it:
Brush the crust with beaten egg and bake it for an additional 2-3 minutes. This will create a barrier that prevents the liquid filling from soaking into the crust.
Adjusting the Filling Recipe
▪️Egg-to-liquid ratio: Your recipe has a high liquid content (600 g of eggs, 600 g of liquids). This can make the filling too delicate. Try reducing the milk slightly (to around 400-450 g) for a more stable mixture.
▪️Thickening the filling: Add a little wheat flour (1-2 teaspoons dissolved in cold milk) to the milk and cream mixture. This will help stabilize the filling during baking.
Baking Temperature and Time
▪️Moderate temperature: Bake at a lower temperature, such as 160-170°C, to prevent the filling from cooking too quickly and cracking.
Alternatives to Stabilize the Mixture
If you need your quiche to be more durable:
▪️Add cheese: Incorporating grated cheese into the filling mixture can help provide more structure.
▪️Avoid overmixing: Combine the ingredients carefully to avoid introducing too much air, as this can cause the filling to rise and collapse.
I hope these suggestions help.
Best regards!
Log in to reply.