This morning it was quiche, specifically an onion quiche. To my dear father who turned up his nose at this masterpiece, mumbling something about real men, I say, “phooey.” Kudos to my brother Ed, who almost made up for dad’s transgression by saying just “damn good” after inhaling a piece at dinner.
Baking Pans for Quiche
A tart pan is tradition for quiche, but you can use a variety of baking pans for this savory delight:
9 x 1 1/2-inch round tart pan 9-inch pie dish Ceramic baking dish—great for crustless quiche Muffin tins—for mini quiche 8- or 9-inch round cake pan Springform pan—also good for crustless quiche A foil pie pan—you can add your own crust or buy a foil pan with a crust (you’ll need to bake the crust)
Note: Baking time will be different for larger, shallower pans since they tend to bake faster or longer for smaller, deeper pans
Quiche Tips From Readers
Our readers always have something to teach us. Here are some of their tips for making quiche a little simpler.
Roberta: “Bake your quiche on the bottom or lower rack of your oven. It sets the egg and cream better than the center.”Hannah: “Try putting the baking sheet in oven while it’s preheating, then transfer the quiche to the baking sheet to cook. This always works for me!” (Our addendum: A baking stone works well for this, too.)Carol: “Add a splash or two of white wine to the onions, and it really makes the flavor special.”
How to Store and Reheat Quiche
Refrigerate cooled quiche tightly covered in the refrigerator for up to four days. Reheat slices in the microwave or in the oven covered in foil at 350°F until heated through. Freeze a whole, cooled, fully cooked quiche by placing it in its pan in the freezer. Remove it from the freezer when it’s frozen, pop it out of its pan (or if you’ve used a foil pan, keep it in there), and wrap it in a double layer of plastic wrap, then a layer of foil for up to three months. Freeze slices of cooked quiche on a baking sheet. Remove when the slices are frozen and wrap each slice in a double layer of plastic wrap and then a layer of foil for up to three months. Thaw frozen quiche in the refrigerator overnight, unwrap to remove the plastic wrap, and reheat covered in foil at 350°F until warmed through.
More Quiche Recipes to Try
Deep-Dish Bacon and Cheddar Quiche Cheesy Crustless Quiche With Broccoli and Ham Asparagus Quiche With Fontina Cheese Spinach and Artichoke Quiche Mushroom Quiche
The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you’ve put the crust into the freezer to chill before prebaking. Fill at least 2/3 of the crust with baking weights—dried beans, rice, copper pennies, or ceramic or metal pie weights. Add 2 teaspoons balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat. Spread onions over the cheese and then top with remaining cheese.
