I do the 425 for 10 minutes and then turn it down to 350....but I have also just baked it (or them) at 375 until set if I will be too busy to turn the oven down.
Really doesn't matter much....just get the inside set before the crust gets too brown on the edges....a lower temp will make for a smoother custard....but if you have lots of bacon crumbles and crab bits and mushrooms and stuff....who's to know?
Linda C

My favorite calls for the crust to be blind baked at 375 and then the quiche finished at that temperature. It works for me.

Annie

My feeling about all these recipes that call for turning down a hot oven is that they're based on old fashioned home ovens that notoriously weren't to temperature when the pre-heat light went out. Starting with a hotter oven meant that the whole oven was actually the desired heat, rather than just the area around the sensor.

Eggs like an even temperature environment and a bit of warmth.

My advice is to use a true 375° (i.e., use a new high end oven, preheat for a long time, or heat high and turn it down before you put the quiche in), for 25-30 minutes. Ten minutes longer if you have a high water content either from your filling, or from using milk instead of cream.

Most people don't bake the shell separately for quiche. You can if you want color or snap to your crust. And you might need to do so for flakiness. Flakiness also comes from the least wet (heavy cream, totally cooked to dry vegetables, etc.) ingredients you can get, and lots of layers of shortening rolled into the crust.

For doneness you can check by touching the middle. It should be firm and springy, and not release water or steam. Using a toothpick or skewer, it should resist the puncture and the skewer should pull out clean and not wet.

Good luck!

350 for the entire time (which I probably would not do)

Yeah, that's what I do. Baked many a quiche that way and they come out fine. But I'm a pretty simple cook.

Once a long time ago my mother and I were at some kind of home show or something like that and there was this guy doing a cooking demo. I have no idea what he was selling, but he yelled out, FIVE EGGS AND A CUP O' MILK about ten times. That was his recipe for quiche, all the rest being extra I guess. He might have gone into more detail but my mother and I were fairly entertained by his FIVE EGGS AND A CUP O' MILK mantra and I don't really remember much else.

The thing is, if I put FIVE EGGS AND A CUP O' MILK along with shredded cheese and other fillings into a pie shell, I'm fairly certain it would overflow!! I usually do something like three eggs and I eyeball the milk, probably 2/3 to 3/4 cup.

I think quiche is one of those E-Z recipes that it's pretty hard to mess up.

May....FIVE EGGS AND A CUP O' MILK would probably overflow my pie plate too! Sorry, I couldn't help myself. ;o)

My most often used quiche recipes use 3 eggs and an entire cup of heavy cream - but boy, are they good! I brush the crust with Dijon mustard before adding in the cheese, chicken, almonds, etc.

Last night I cleaned out the freezer: frozen broccoli (from when fresh was on sale), frozen red/yellow/green bell peppers, fresh onion sliced very thin with Swiss and mozzarella cheese, eggs, cream, s&p and a splash of hot sauce all put in a pie shell and baked - turned out really good. I forget how easy and delicious quiche can be.

Unlike everyone else, I bake mine at 325°...so it takes longer...eggs do better at a lower temperature, I have found.

The thinking behind the recommendation of starting a quiche at 425 is to cook the crust fairly quickly so it doesn't "sog out"...my scientific term for that limp crust situation you so often find in a quiche! LOL!
Also when you open an oven even for the short time it takes to put in a quiche, the temperature drops considerably and it takes several minutes to return to the set temp....so when you pre heat the oven to 425....open it and put in the quiche....it cools way down and takes 6 or 7 minutes to return to the preset temp....and then in 5 or6 or so more minutes you turn down the temperature. True....eggs like to be cooked gently, but I will guarantee that they are not very hot before you turn the oven down....and I try to remember that a pastry crust likes to be cooked hot.
My standard quiche recipe is....a crust....full of "stuff"...grated cheese, slightly cooked veggies, shrimp, crab, bacon, bits of pepperon8i, sun dried tomatoes, olives....whatever....then I pour over it a mix of 4 eggs to a cup of milk....not as eggy as Mae's....and some times that milk is half cream....or even all cream!
And for a crab mushroom or seafood quiche....my secret ingredient is a splash of dry sherry.
Linda c

Yeah, Marigene, come to think of it, I'd never do 375° in my brand new, accurate oven. Take it down even more for convection. I think I learned that temperature from Julia Child (having learned quiche from Mastering), but the old baking oven was probably 25° "slow".

Total amateurs.

your all way way off and also have no conception even.
If your clueless why comment? Do others need to make your average at best quiche?

I have been catering quiche for 35 years. Listen up.

For those of you who care to eat great food the crust must be cooked first!!! Do not do it any other way!! Their are numerous very good reasons for doing this! You will cook your quiche at 225. Not a degree more! Anyone who gives a time is silly, I make pie tin quiche, mini quiche, muffin tin quiche, texas muffin tin quiche. You have to figure out the timing for how much your using and how thick the mixture is and what it is. Use cream not milk. A hint of cayenne, plenty of pepper, and a little salt is a must. Sautee your toppings in real butter and oil very lightly.
My quiche will be moist with perfect texture, a flaky delicious crust, and amazing bursting taste. Your not making eggs people you are making quiche.
Or do none of this if your ok with eating average quiche, or worse serving it to guests.

My way:

For a 3 egg, 330ml milk (1.5 Cups?) plus fillings and cheese on 10 inch tin:

Bonus: This way you don't have to bake blind before adding the fillings to the pastry case.

First 30 minutes on highest oven temp from the bottom only, usually about 200 C/400F, and place your tin on the lowest rack. Preheat oven for 10 minutes.

Then switch over to fan 180C/350F for the next 15 to 20 minutes max. Out and let it rest at least an hour.

people outside the u.s. us metric - no reason to believe that 2 people using metric are the same when there are millions/billions of people who use it. This is a NINE year old thread that HU-383358132 revived for some reason. But maybe someone will benefit from their method. The 2011 poster was a troll.

Bad grammar gets me in more of a frenzy than bad quiche recipes lol

What I agree with the AOL.com poster ( who still uses aol? Even 9 years ago?) is there is no timing of quiche....depends on the temperature of your ingredients, if you are using a glass or metal pan, how big, how deep etc etc. You cook a quiche until a knife inserted half way between the center and the edge comes out clean.....and let it sit to set for at least 20 minutes. With experience you will learn when it's done by the jiggle.
Quiche is really hard to ruin...I have even made a hot dog quiche for my kids when they were toddlers....and have whirred some cottage in the blender with the milk and eggs to up the protein content.
Cook at 225? Like forever? Dry on the top and soaked into the crust that was so carefully par baked?

Bummer when I noticed the 2011 date. I was ready to pull out my red pen. Like my junior high English teacher.

"Bad grammar gets me in more of a frenzy than bad quiche recipes lol", ( lol )

I tend to be tolerant of writing errors. Their, there, your, you're, is pretty basic but we have a gardening poster on another forum that is extremely shy and has zero writing skills that we all encourage as no one should be ridiculed for lack of education.

"I have been catering quiche for 35 years. Listen up."

A career in quiche does not need an English degree, but wow. The scolding tone is hilarious. (one post only)

I make frittata, not quiche with a crust, for many reasons. Easier with so much veg and quick. No pastry to deal with. Pre-heat oven hot, start the cast iron on the stove-top with a thin potato crust. turn down to 250º. Mid-week meal. Like last night. I don't stock cream. Or milk. Excellent meal but I'm not charging $ for it.

"Anyone who gives a time is silly..."

At home we need a starting point trying many different recipes. All ovens are different so a basic time is necessary....check at 20 minutes, re-check at 30, etc.

Merci Beaucoup! Now, I feel inspired to make a delicious quiche.

Will you be spamming next?

I believe that the 225° cooking temperature was Centigrade, which would be 437°F.

Like Sleevendog, I make a frittata much more often than I make quiche. I've been making them in a skillet that I can put in the oven, but I plan to switch to a pan that I can put in the toaster oven and that does not have a long handle.

The advantage of quiche is that it is easier to remove from the pan - my frittatas always seem to get a little bit stuck unless I use a nonstick frying pan, which will not fit in the toaster oven because of its handle. I think I'll start making smaller ones.

I disagree Lars, no one would bake a quiche at 225C. Plus the style of the language used is American to me, "Listen up" especially.

My extended family love my quiche. I bake it at what my oven claims is 200C but I strongly suspect is more like 180C- 190C. It works. I also use cream instead of milk, and the texture is very silky. I used to blind bake the base but for some years now I haven't bothered and truth to tell, no one has noticed any difference.

I don't know any egg dish that bakes so high. Lars do you do your frittatas above 400F?

I don't like non-stick. I think I learned the oil trick here in CF. Heat the pan, cover with oil, let cool for a bit, then heat up for real.