Quiche is always a savory dish and is usually ... Either way, sometime around the 16th century, egg whites were commonly ...

Brush the inside of the pastry case with lightly beaten egg white to seal any cracks and ... If you want to serve the quiche whole, you will need to bake it in a loose-bottomed tart tin.

How do I prevent the quiche crust from getting soggy? Pre-baking or “blind baking” the crust before adding the filling is key to preventing a soggy bottom. You can also brush the crust with a beaten ...

Brush the pastry with the reserved egg white. Return to the oven for five ... pastry case and sprinkle over the grated cheese. Put the quiche onto a baking tray and bake in the oven for 25-30 ...

Prep the custard: In a blender, combine cream, milk, eggs, salt, pepper ... Remove from the oven and set aside until cool. 3. Make the quiche: Heat the oven to 350 degrees. Place pie crust ...