Quiche problem!?

Question

It's beginning to burn, so I just reduced the heat to 300. Its been baking 50 minutes already! (recipe below)

I followed the recipe exactly, except I used a mixture of half cream and milk. I used a refridgerated pie crust that comes in a tin pan, not glass.

Spinach and Bacon Quiche Recipe

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Answer 1

the temperature is OK - the time is not. I'm assuming your crust is already baked and ready-to-use? if not, then you need to bake it first withouth any filling. Bake it for about 20 minutes. Then remove it from the oven, let it cool down a bit, and prepare the filling, pour it into the crust and bake it for about 20 minutes.

You need to place the quiche on the medium level of your oven, otherwise the eggs in the custard will burn. Turn on the oven fan if you have it but keep the temperature on a medium-low. Touch the top with your finger to check if it's done, if it's still too soft, put it back into the oven and bake for another 5 minutes.

Answer 2

basic quiche Lorraine recipe is as follows: a million 2/3 cup milk, cream or a million/2 and a million/2(I choose a million/2 and a million/2. 3 eggs a million cup shredded swiss cheese a million cup diced onion a million/2 cup writer 1st baron verulam, fried crisp and diced a million/2 tsp. salt a million/4 tsp pepper a million/4 tsp nutmeg single crust. Preheat oven to 350-375 ranges. Line pan with crust. Beat the three eggs, upload the a million/2 and a million/2 and combine properly. upload something of the factors and stir to combination. pour into crust. Bake till performed, approximately 40 5-60 minutes. If it seems too brown yet is till no longer down, decrease warmth by skill of 25 ranges. This recipe I basically gave you I even have used for the previous 15 years to make quiche at my place of artwork. I make everywhere from 10-20 quiche daily. Quiche Lorraine occurs to be a classic recipe yet you may make many distinctive adjustments. user-friendly swap out the writer 1st baron verulam for different meats or vegetables. EDIT: Nemmies is optimal, the quiche will sing his very own praises and look domes while its performed. it fairly is going to wobble basically slightly. A knife poked into the midsection that comes out sparkling is likewise a good indication that its performed. keep in mind that everyones oven works slightly distinctive. Any time you be conscious something getting too brown, decrease the warmth ASAP, no remember what the recipe says.

Answer 3

The truth is that I would assemble the quiche little bit differently to how the recipe tells you. If the quiche is already made, I would put aluminum foil over with out reducing the heat. That will help prevent the crust from burning and the same time the egg to cook. I hope that helps you.

Answer 4

Beating eggs with milk and cream may seem easy, but you have to make sure they totally combine. If they don't you could have the problem you are explaining. I'd cook for the recommended time and cover only the edge crust with foil (not the whole thing ~ you'll get improper cooking). Go for it.

Answer 5

You didn't say why you've had it in so long, but 45-50 minutes is more than enough time to cook egg dishes. If it's starting to burn, take it out. Sometimes quiches don't "set" completely until you take it out to cool.

Answer 6

I would leave the temp as suggested just cover the top we foil to avoid further browning. You would think that it would be cooked by now 50 mins. Unless the pre-made pie tin is smaller then the suggested size then that accounts for the additional time.

Answer 7

You shouldn't have added the milk. It most likely thinned the batter too much (causing setting time to take longer) and milk also burns faster. The next time, follow the recipe exactly and use the heavy cream.

Answer 8

You may have a slight problem with your quiche, but what a splendid problem to have!! A bigger problem is running out of fine, single malt scotch. I shall have some fetched immediately.