How do I prevent tomato making quiche soggy
I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ham, mushrooms, cheddar, and today, tomato slices with basil leaves.
I typically half the amount of filling and make only one quiche. Usually, this comes out quite well (although sometimes a bit overly fluffy like a souffle) and makes for a quick supper. I use prepared pastry (usually Pillsbury) and it typically comes out well-cooked and not soggy, despite not blind-baking the crust which is apparently something I should be doing based on this question: Why is my quiche soggy?.
Until today, the only time I had a problem was when I used spinach without pressing out some of the moisture, and then the quiche filling and crust were both soggy.
Today, I added sliced plum tomato on the top of the quiche before cooking, but found I had to cook the quiche for an additional 10 minutes and still had a somewhat overly gooey filling (but the crust was basically fine).
Unlike spinach, it seems silly to squeeze out tomato slices so that they don't add additional moisture to the quiche. Is there a strategy to avoid this problem?
Best Answer
You may wish to seed the tomatoes, removing the gelatinous part containing the seeds, which is mostly water, and very little flavor. You want to use only the meaty, fleshy part of the tomato in a quiche.
Depending on the size of your tomatoes, scooping the seeds out with a melon scoop, cutting out the seed sections, or simply squeezing out the seeds will help. The Shiksa in the Kitchen has a very nice article with very clear pictures showing these three different methods of seeding tomatoes.
This will substantially reduce the amount of moisture the tomatoes are adding to your quiche.
Another method you may choose to use, if you have the time, is to roast your tomatoes before using them in the quiche (which may also involve seeding them first). This will reduce the moisture and concentrate the flavor.
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Quick Answer about "How do I prevent tomato making quiche soggy"
If you cut tomatoes in slices and salt them, let them sit for 20 minutes, it will draw out the extra water. It works for me. Good luck!How do I keep the bottom of my quiche from getting soggy?
You can create a barrier between the filling and the dough by adding an ingredient that won't change the flavor of the pie. Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.How do you keep quiche from getting watery?
If you pour the egg custard into an unbaked crust, the liquid is unfortunately going to seep into the crust, preventing it from crisping up. The simple solution is to blind-bake the crust before adding the custard. Follow This Tip: Blind-bake the pie crust before pouring in the custard to ensure a crisp, flaky crust.Why is my quiche not cooking in the middle?
If your quiche is not setting, chances are that you may have missed a step during the preparation or baking process. Reasons can include adding too many watery vegetables, not adding the correct portions of eggs or milk, setting the oven to a temperature that is too low, or not pre-baking the pie crust.Why did my quiche leak?
When your quiche leaks, it's usually because you made a small mistake. It's most probably the case that you forgot to blind-bake the crust. This likely caused the filling to leak onto the crust which prevented it from baking and becoming crisp.How to Avoid Soggy Crust for Quiche : Easy Quiche Recipes
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Answer 2
You never can tell how much water a tomato will give off, it depends on the variety, how much water it had when it was grown, how thick you slice it, etc. You're best off hedging your bets by following @saj14saj's advice, and roasting your tomatoes beforehand.
You could also part dry them in the oven over a longer period, for instance while you are at work. I'd do this with any vegetables or mushrooms that I'd want to use in a quiche as it will reduce the water content and prevent runniness.
Alternatively you could add some chopped up sun dried tomatoes, they are packed with flavor, and they actually absorb water when in the oven. They are a good choice to offset non-dried vegetables.
Answer 3
From watching food shows and trying myself. If you cut tomatoes in slices and salt them, let them sit for 20 minutes, it will draw out the extra water. It works for me. Good luck!
Answer 4
if i use tomatoes in a quiche i tend to slice them and put them on top - maybe half way through the bake if they are a bit juicy. They dry out in the direct heat and add a lot more roasted tomato flavour rather than an inspipid wetness. I've also found spinach can easily make your dough soggy - aside from wilting them and then squeezing them dry - you may need more egg to make it set well.
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