Making a quiche is easier than you might think, especially when using a convection oven quiche recipe. The circulating air in a convection oven ensures your quiche cooks evenly and more quickly. In this comprehensive guide, we’ll walk you through every single step so you can master this delicious dish.
Table of Contents
Ingredients You’ll Need
- 1 pre-made pie crust
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (your choice)
- 1 cup diced vegetables (e.g., bell peppers, onions)
- Salt and pepper to taste
Tools You’ll Need
- 9-inch pie pan
- Whisk
- Mixing bowls
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Toothpick or a thin knife for testing doneness
- Oven mitts
How to Make Convection Oven Quiche
We have listed the step by step instructions for preparing a convection oven quiche below…
Step 1: Preheat the Convection Oven
First things first, turn on your convection oven and set it to preheat at 375°F (190°C). The preheating phase usually takes about 10-15 minutes, and it’s vital for achieving an evenly baked quiche. Your oven should have an indicator light or a beep that signals when it reaches the desired temperature.
Step 2: Prepare the Pie Crust
While waiting for the oven to preheat, remove your pre-made pie crust from its packaging. Unroll it gently and place it in a 9-inch pie pan. Make sure to evenly press the crust against the bottom and up the sides of the pan, eliminating any air bubbles. You may also crimp the edges for a decorative touch.
Step 3: Whisk Eggs and Cream
Crack open six large eggs into a large mixing bowl. Ensure that no shell fragments fall into the bowl. Next, add one cup of heavy cream to the eggs. Use a whisk to blend these ingredients until you achieve a smooth, uniform mixture. Proper whisking ensures that your quiche has a soft, silky texture.
Read more articles on convection oven cooking here – Convection Oven: Your Ultimate Guide
Step 4: Dice the Vegetables
The next step is dicing the vegetables you’ve chosen. Whether you’re going with bell peppers, onions, spinach, or even zucchini, the size and consistency of your cuts can make a significant difference in the final texture and flavor distribution in your quiche.
Preparation: Before you start dicing, wash all your vegetables under cold running water to remove any dirt or pesticides. After that, place them on a clean kitchen towel to remove excess water.
Cutting Board and Knife: Ensure you have a clean, stable cutting board and a sharp knife. The sharpness of the knife is vital as a dull knife can bruise the vegetables and make cutting more difficult.
Peeling and Seeding: For vegetables like bell peppers, you may wish to remove the seeds and white membrane. For onions, remove the skin and cut off the ends. If you are using vegetables like spinach, ensure that any tough stems are removed.
Cut into Strips: Start by cutting your vegetables into elongated strips. If you’re using bell peppers, cut the pepper into halves or quarters and then into strips. For onions, place the flat end down on the cutting board and make lengthwise cuts.
Dicing: Take the strips and line them up horizontally on the cutting board. Holding them steady with one hand, use your knife to make perpendicular cuts along the length of the strips. You’re aiming for small, even pieces to ensure consistent cooking and a harmonious blend of flavors in your quiche.
Size Check: The diced pieces should ideally be about 1/4 to 1/2 inch in size. If they are too large, they might not cook evenly. If they are too small, they could become mushy.
Taste Test: After dicing, you may want to taste a small piece to make sure they’re not overly bitter or pungent. This is particularly important for onions and bell peppers, as their taste can vary.
Transfer to a Bowl: Once all your vegetables are finely and uniformly diced, transfer them to a separate bowl, setting them aside until you’re ready to add them to your egg and cream mixture.
Step 5: Add Fillings
Measure one cup of shredded cheese and one cup of your diced vegetables. Add these to your whisked egg and cream mixture. Stir these ingredients together thoroughly with a spoon or spatula to ensure an even distribution of the cheese and vegetables.
Step 6: Season the Mixture
Add salt and pepper according to your taste. If you prefer other spices like a dash of nutmeg or some garlic powder, now would be the time to add those as well. Use a spoon to stir the seasonings into the mixture thoroughly.
Step 7: Pour into Pie Crust
Hold your mixing bowl over the prepared pie crust in the pie pan. Slowly and carefully pour your egg and filling mixture into the crust. If necessary, use a spoon to spread the fillings evenly. Ensure the mixture sits level in the pan for even cooking.
Step 8: Place in Preheated Convection Oven
Once the oven indicates it’s reached the pre-set temperature, put on your oven mitts. Carefully place the pie pan on the center rack of your convection oven. Close the oven door gently to prevent the quiche mixture from splattering.
Step 9: Set Timer
Set a timer for 35 minutes. It’s crucial not to open the oven door while the quiche is cooking, as this will cause heat loss and could result in an unevenly cooked quiche.
Step 10: Test for Doneness
When the timer goes off, put on your oven mitts and carefully pull out the oven rack just enough to access the quiche. Insert a toothpick or a thin knife into the center. If it comes out clean or with only a few crumbs, your quiche is ready.
Step 11: Remove and Cool
Using your oven mitts, carefully remove the pie pan from the oven. Place it on a heat-resistant surface and allow it to cool for at least 10-15 minutes. This cooling period lets the quiche set, making it easier to slice and serve.
Convection Oven Quiche: Conclusion
There you have it! You’ve just mastered the convection oven quiche recipe. With your oven’s efficient convection capabilities and this detailed guide, you’re now well-equipped to make a delicious, perfectly cooked quiche.
