Sandra This creamy, flaky Alton Brown Quiche is made with a scientifically precise egg-to-dairy ratio and ready in just over an hour. The filling sets into a delicate, savory gel that wobbles slightly in the center when perfectly cooked, avoiding the rubbery texture of standard recipes. I finally stopped serving watery breakfast pies once I adopted this foolproof method.
What I Learned Making This
The biggest surprise in Alton Brown’s method is the ratio of eggs to liquid. Most recipes call for four or five eggs, which often leads to a rubbery, tough texture that feels more like a baked scramble than a custard. Alton uses only two eggs for every cup of half-and-half, trusting the “coagulating power” of the yolks to create a silky, tender suspension that holds the fillings without squeezing out moisture.
I also learned that placing the unbaked crust on a baking sheet before filling it is non-negotiable. Not only does this catch any potential overflows, but the hot metal of the sheet pan helps crisp up the bottom crust, preventing the dreaded soggy bottom that plagues so many homemade quiches.
Alton Brown Quiche Ingredients
- For the Custard Base:
- 2 large eggs
- 1 cup half-and-half
- 1/4 teaspoon kosher salt
- 1 pinch freshly grated nutmeg
- For the Crust:
- 1 (9-inch) unbaked pie crust (fresh or frozen)
- For the Filling (Classic Lorraine Style):
- 4 slices bacon, cooked and crumbled
- 1/2 cup leeks, sliced and sautéed until tender
- 1 cup Gruyère cheese, shredded
- Note: You can swap fillings, but keep the total volume of solid mix-ins to about 1.5 cups.
How To Make Alton Brown Quiche
- Preheat the Oven: Set your oven to 350°F (175°C). Place your unbaked pie crust (still in its tin or dish) directly onto a heavy rimmed baking sheet. This makes transporting it easier and catches any spills.
- Prepare the Fillings: Ensure all your filling ingredients are fully cooked and drained of excess moisture. If using spinach, squeeze it dry; if using bacon and leeks, sauté them until the leeks are soft and the bacon is crisp.
- Mix the Custard: In a medium bowl, whisk together the eggs, half-and-half, kosher salt, and grated nutmeg until completely combined and frothy.
- Assemble the Quiche: Scatter your chosen solid ingredients (cheese, meat, vegetables) evenly over the bottom of the pie crust.
- Pour and Bake: carefully pour the egg mixture over the fillings. Transfer the baking sheet to the oven and bake for 35 to 45 minutes. The quiche is done when the edges are set but the center still jiggles slightly like gelatin.
- Cool: Remove from the oven and let the quiche cool for at least 30 minutes before slicing. This rest period allows the custard to finish setting so you get clean slices.
Recipe Tips
- Don’t overbake: The center should still be wobbly when you pull it out. If it is firm in the oven, it will be dry on the plate.
- Use a pie shield: If the crust edges start browning too quickly before the custard is set, cover the edges with a foil ring or a silicone pie shield.
- Drain your veggies: Vegetables like spinach or mushrooms release water when cooked. Sauté and drain them thoroughly before adding to the crust to prevent a watery filling.
- Room temperature is best: This quiche actually tastes better warm or at room temperature than piping hot, as the flavors have time to meld.
What To Serve With Alton Brown Quiche
A simple green salad with a sharp vinaigrette is the perfect partner to cut through the richness of the custard and cheese. For a brunch spread, serve this alongside a bowl of fresh seasonal fruit or roasted potatoes to round out the meal.
How To Store
Store leftover quiche in the refrigerator, wrapped tightly in plastic wrap or aluminum foil, for up to 3 days. You can also freeze the cooled pie for up to 2 months; thaw it in the fridge overnight before reheating in a 350°F oven until warm.
FAQs
- Why is my quiche watery? This usually happens if the vegetables weren’t drained properly or if the eggs were overcooked, causing them to weep liquid. Ensure all mix-ins are dry before adding them.
- Can I use milk instead of half-and-half? You can, but the texture will be less creamy and more like a frittata. Half-and-half provides the necessary fat for that silky, suspended custard texture.
- Do I need to blind bake the crust? For this specific recipe, Alton Brown often uses a frozen crust without blind baking, but if you want a crispier bottom, blind baking for 10 minutes with pie weights is a great idea.
Nutrition
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 115mg
- Sodium: 480mg
- Total Carbohydrate: 18g
- Protein: 14g
Try More Recipes:
- Alton Brown Pork Adobo Recipe
- Alton Brown Pork Chops Recipe
- Alton Brown Grilled Pork Tenderloin Recipe
Alton Brown Quiche Recipe
Description
A technically precise approach to savory custard that relies on a specific $2:1$ ratio (2 eggs per 1 cup of liquid) to achieve a silken, delicate texture that is firm enough to slice but soft enough to melt on the palate.
Ingredients
For the Custard Base:
For the Crust:
For the Filling (Classic Lorraine Style):
Instructions
- Preheat the oven to $350^{\circ}F$. Place the unbaked pie crust (in its tin) onto a heavy rimmed baking sheet; the sheet acts as a thermal mass to help cook the bottom of the crust and provides a safety margin for spillover.
- Dehydrate the fillings by ensuring the bacon is crisp and the leeks are sautéed until their internal moisture has evaporated. Excess water in the fillings will migrate into the custard and prevent a clean set.
- Emulsify the custard by whisking the eggs, half-and-half, salt, and nutmeg in a bowl until the proteins are fully integrated and the mixture is slightly frothy.
- Distribute the solids (cheese, bacon, and leeks) evenly across the bottom of the pie crust to ensure a consistent crumb structure in every slice.
- Pour the custard base slowly over the fillings, allowing it to permeate the gaps between the solids.
- Bake for 35 to 45 minutes. The quiche is chemically “done” when the edges are set and opaque, but the center still exhibits a slight, gelatinous jiggle (approximately $74^{\circ}C$
or $165^{\circ}F$ internal). - Stabilize the quiche by letting it cool at room temperature for at least 30 minutes. This rest period allows the protein matrix to fully set and the steam to dissipate.
