About this Event
*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*
Quiche
Serves 6-8
1 unbaked single layer pie crust, rolled out and set into a 9” pie pan
4 eggs
¾ cup whole milk
¾ cup heavy cream or creme fraiche
up to 2 cups mix ins (see below)
up to ¾ cup cheese, grated or crumbled
Kosher salt and freshly ground black pepper
Chopped fresh herbs, for garnish
Crust
1. To prepare crust: roll prepared pie crust to a 12” diameter and transfer to a 9” pie pan; fold extra dough on end over itself to make a thicker crust, crimping edges. Cover loosely and place in fridge for 30 minutes.
2. To blind bake, preheat oven to 375 F and adjust oven rack to center position. Remove pie crust from fridge and uncover. Line pie crust with parchment and fill with pie weights or baking beans. When oven is preheated, bake the crust until edges are lightly golden, about 15 minutes. 3. Carefully remove pie from oven and remove parchment and weights (they will be hot, use caution to transfer them to a heat proof bowl. Use a fork to dock dough, pricking holes around the bottom of the crust. Return to oven and bake until bottom of crust is golden, about 7-9 minutes. Remove from oven and let cool 5-10 minutes. Reduce oven temp to 350 F.
Custard
4. Use an electric or hand whisk to thoroughly beat together eggs, milk, cream, and a generous pinch of salt and pepper. Fold in mix-ins until evenly combine. Carefully pour filling into crust (it’s ok if it is still warm).
Assembly and Baking
5. Ensure oven temp has reduced to 350 F before baking quiche. Transfer quiche to oven and bake until center is just set, about 45 – 55 minutes; the filling will be set but have a gentle jiggle in the center. Be cautious not to overcook as the custard will continue to cook for a few minutes once pulled from the oven. Remove from oven and let cool at least 45 - 60 minutes before slicing or it will be a soupy mess if you slice it before it is fully set and begins to cool.
Notes
Pan
Use a metal pie pan, placed over a baking sheet tray. It will be difficult to remove the quiche from glass or ceramic.
Custard
Filling is adjustable: for a richer and thicker filling, skip the whole milk and use 1 ½ cups heavy cream or creme fraiche. You can also add an additional egg for a more dense filling.
Mix-Ins
Most mix-ins for the filling should be cooked in advanced, unless it is ingredient you want fresh. Some ingredients work either way- I made some suggestions below.
Whether cooked or fresh, the mix-ins need to be dry and not add moisture to the filling, otherwise the quiche will be soggy and spongy. After washing or cooking the ingredients, lay them out on paper towels to get rid of excess moisture.
Cooked Mix Ins
- Sauteed or roasted veggies like spinach, mushrooms, onions, leeks, peppers, asparagus, and broccoli
- Crispy diced bacon
Fresh Mix Ins
- fresh herbs such as basil, chives, dill, or parsley
- thinly sliced scallion or onion
- Cheese, graded or crumbled
- Smoked salmon
- Cubed Ham
Fun Combinations
- Gruyere, Caramelized Onion, and Nutmeg
- Feta, Sundried Tomato, Sauteed Spinach
- Cheddar, Broccoli, Bacon
- Chevre, Asparagus, Scallion
- Cream Cheese, Smoked Salmon, Dill, Everything Bagel Spice
- Swiss Emmenthal Cheese, Ham, Chive
- Parmesan, Sausage, Sauteed Peppers
- Manchego, Sauteed Kale and Mushrooms
- Fontina, Roasted Chopped Brussels Sprouts or Cauliflower
- Mild Blue Cheese or Gorgonzola, Bacon
Event Venue & Nearby Stays
UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States
USD 0.00
