Session 33 — Custard: Eggs as Thickener — Quiche Lorraine
← Block 7–8: Stocks & Eggs Overview
Skill: Savory egg custard in a tart shell; cream-to-egg ratio; setting without overcooking. Read first: Quiche Lorraine
What you're learning: Quiche custard sets at 160–165°F — the exact same temperature window you'll return to with crème brûlée in Block 48. The ratio is 1 egg per ¼ cup heavy cream; this scales to any savory tart. Overbaked quiche is grainy and rubbery; done correctly it is silky and sliceable. The tart shell can be store-bought this session — the custard technique is the entire point.
Full Meal: - Quiche Lorraine (lardons + Gruyère + chive) - Butter Lettuce Salad with Dijon Vinaigrette
| Component | Notes |
|---|---|
| Shell | Store-bought shortcrust — pastry dough is covered fully in Block 47 |
| Custard | 3 eggs + ¾ cup heavy cream + salt + white pepper |
| Cheese | Gruyère grated fresh; pre-shredded bags have coatings that prevent clean melting |
| Bake | 325°F, 30–40 min; pull when center still has a gentle wobble |
🎥 Compare Notes: How to Make Quiche Lorraine (Claire Saffitz) — Watch her custard pour and the oven pull moment — those two steps are the whole skill.