What happened with my quiche?! I made a veggie quiche with fontina, asiago,

C

cheezz

Well-known member
shallots, yellow bell, and spinach. I cooked the shallots and bell pepper, firmly squeezed the chopped frozen/thawed spinach of all liquid. The liquid was the usual eggs/milk. I've made this many times but this time I poured it into a rectangle dish, no crust, so I could serve it in squares. It baked up beautifully but inside was sort of curdled like a large curd cottage cheese. It was delicious but I couldn't figure out why the texture was so off. Any ideas??.

 
If you usually do it in a crust, the crustless version gets subjected to a higher heat.

The crust protects the custard the way a bain-marie would, and it cooks more gently.

 
But wait!! I DID do it in a water bath! Maybe that made too much moisture?

I've made it crustless before and this didn't happen.

 
You say you've done it before so can't really say, but I have never cooked an egg containing

dish (quiche) at that high a temp for any part of the cooking time.

As a followup, I looked up some crustless quiche recipes and the first 3 I looked at all cooked at 400* or above (for the entire time). Others were at 325* or 350* so I don't know. The ones cooked at the higher temps looked a bit more like frittatas than "quiche", to me. So, just don't know! ;o)

 
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