My quiche is getting broke after an hour

[Sol Damiani]

Hey there Chef Todor!👋

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Wishing you all the best with your business! I’ll bring @sussan_scoolinaryteam to this thread so she can help us with your question.

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[Sussan ScoolinaryTeam]

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!