Undercooked Quiche
Baking a deep Quiche. I blind baked the pastry, and pre-cooked the chopped bacon, then added my fillings to the pastry. Cookbooks all say cook for 40mins at 140Fan. Not a chance. It was too soggy, and took over 100mins at 140! On completion it still looked a lot squishy in the middle, and the under-pastry had a slightly 'soggy bottom'. The next day it had all solidified and scrummy, yet tasted 'slightly' undercooked. My question is - when I initially cooked it should I raise the temperature to say 160Fan?, or should I lengthen the cooking time? or both?
Best Answer
If I understand correctly, you tried to cook your quiche at 140°F, ie 60°C? That's way too low and would explain why it never cooked properly. Even if that was a typo and you cooked it at 140°C the temperature would be too low.
There isn't unfortunately a unique perfect way to cook a quiche, but generally the recipes will advise you about 45-50 min at 180°C or 30-40 min between 200 and 220°C. Then it's up to you to find the best method according to your oven, the thickness of your crust and the ingredients you add to your quiche. If you add watery elements to your quiche like vegetables, you will need to cook it longer because the water they contain will wet the crust and make it longer to cook.
A good way to improve the cooking is to "poke" (how do you say in English?) your crust with a fork before adding the ingredients, that will allow the excess humidity to escape (it's clearer in this video https://www.youtube.com/watch?v=WMaOd5f6H4Q).
To absorb this extra humidity when you use watery elements in your quiche, you can add some almond powder at the bottom to absorb it (it won't alter the taste unless you really add a lot - I tried a lot once with a spinach quiche and it's actually pretty good!). But the best way to avoid this issue when cooking quiches and pies is simply to use a transparent recipient, like this you can easily control how cooked the bottom is!
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Quick Answer about "Undercooked Quiche"
The best way to rebake undercooked quiche is to place it back in the oven for about 10 minutes. Depending on how underbaked the quiche is, you may want to place the oven anywhere from 165 to 250 degrees Fahrenheit.How do I fix an undercooked quiche?
Reheat the Quiche If you underbaked the quiche, that's the easiest solution. Just reheat the quiche again and check every five minutes so you don't overbake it by accident.How do you know if a quiche is undercooked?
Instead, bake your quiche until the edges are set, but it still wobbles a little in the center. Follow This Tip: For a perfectly cooked quiche, just slightly underbake it. It's done when the edges are set, but the center still jiggles a bit. This will take about 30 to 40 minutes in a 350\xb0F oven.Can you Rebake a quiche?
Can quiche be reheated? You can reheat in a 350\xb0F oven for about 25 minutes, or until heated through. Alternatively, heat a slice in the microwave at 50% power for 3 minutes.Should I thaw a frozen quiche before cooking?
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