Quiche 101

Carlene Thomas RDN
Carlene Thomas RDN
August 9, 2020
This smooth and creamy quiche is the best you’ll ever have. By using sous vide mode and the probe in your Anova Precision Oven, you can scale this recipe up or down or add different fillings and ensure the perfect doneness every time (more accurate than a timer). When selecting fillings, make sure to pre cook before adding to your blind baked quiche crust of choice. This quiche is not browned on top due to the gentle nature of the cook however if it’s your preference to have a browned top, you can switch to top heat at 375 for about two minutes until the desired appearance is reached.
Prep Time
Cook Time
Quiche 101
5 (1)
Large eggs
1 cup
Whole milk
¼ cup
Heavy cream
¼ tsp
Kosher salt
½ cup
Shredded gruyere cheese
½ cup
Chopped cooked bacon
9 inch, deep dish blind baked pie crust

1. Preheat Oven

Sous Vide Mode: On
Steam: Off
Temp: 185°F
Heat: Rear

2. Blend eggs and dairy

In a large bowl use an immersion blender to fully mix eggs, dairy and salt to a uniform pale yellow. You can also do this in a stand alone blender.
Blend eggs and dairy

3. Add fillings

Add fillings of choice to the bottom of the blind baked quiche crust.
Add fillings

4. Add eggs

Pour egg mixture over top of the fillings just below the edge of the crust.
Add eggs

5. Bake

Quiche is ready when filling is no longer jiggly. The top will not brown. If browning is desired, switch to dry heat at the very end at about 375 dry heat with top heating element for 2 minutes or until desired color is reached.
Sous Vide Mode: On
Steam: Off
Temp: 185°F
Heat: Rear
175°F Probe Target

6. Cool and serve

Cool for 15 minutes and serve, or refrigerate and serve chilled.
Cool and serve
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