I’m a chef and you made the quiche all wrong! MasterChef finalist Mike Tomkins reveals all

Making the perfect quiche has become a hot topic since it was made the official dish of the King’s coronation.

According to MasterChef 2021 finalist Mike Tomkins, who offers private dining and event services via The NoteCook.

Most quiche recipes involve blind baking a pastry and whipping up a delicious filling that is mixed with beaten eggs and placed in the oven to bake.

Here Mike reveals his top tips for the perfect version, including how to make heavenly puff pastry, flawless seasoning and more…

Chopping

Mike says, “Make sure you chop the ingredients evenly. Think about the texture of the quiche when people eat it. Every bite should taste the same.’

Ingredients

Mike says, ‘Use quality ingredients – don’t skimp on the cheese. This makes a huge difference.’

The use of quality eggs is also important, according to the chef.

“This is so important for a quiche and will really make a difference in your end result,” he adds.

“Usually dark golden yellow egg yolks are a good indicator that the chickens have been eating a nutrient dense diet and they will give you a vibrant looking quiche.”

Season well

Mike says, “We’ve all had a slightly bland quiche, and there’s nothing worse.

To avoid this classic pitfall, take a little of your egg mixture and fry it in a pan until done.

“Taste this for spice and this will give you a good indication to show if you’ve nailed that flavor or if it needs another pinch of salt.”

Time to chill

Mike says, “Refrigerate the dough before blind baking. This ensures a nice evenly cooked crust.’

Blind bake your crust

Mike says, “We all know that the base is one of the favorite parts of a quiche.

So to make sure you nail this all-important element, blind bake your crust in the tin while weighting it down for a few minutes for an even finish.

“This creates a perfectly even and flaky finish.”

Brush up

Mike says: ‘After blind baking, brush with egg yolk and bake for a few more minutes.

‘This creates a watertight layer that prevents the dreaded waterlogged soil.’

Think fillings

Mike says, “If you have fillings that hold a lot of moisture, consider cooking them off before combining them with your quiche mix.”

‘Mushrooms, for example, retain a lot of moisture, which is released during cooking, so it’s best to boil them off first. This is also a great opportunity to pack even more flavour.’

Cook by temperature, not by time

Mike says, “Frequently check your quiche with an instant-read thermometer as you almost finish cooking — I use a Thermapen.”

“You want the center of the quiche to read 150 F before you take it out of the oven—importantly, let your quiche rest for about 45 minutes.”

“During this time, the quiche will continue to cook and firm up, giving you the perfect texture.”

Mike also recommends playing around with classic combinations when coming up with ideas for a quiche recipe.

He says, “If there’s a classic dish you love, chances are these flavors work great in a quiche.”

‘One of my favorites is stilton, mushroom and red pepper – the perfect combination!’

Texture

Mike tells MailOnline that there are two things to avoid if you want to get “the best texture possible.”

He says, “There are two common mistakes people make when cooking a quiche.

“You have to make sure you avoid these so you’re left with the best texture possible.”

“Don’t bake it on the top rack of the oven. You want to bake on the bottom rack of the oven so that the bottom of the quiche cooks through.’

The second common mistake is not giving the quiche enough time to cool, he explains.

“I know you’ll be desperate to dive in, but you need to let the quiche cool because it will continue to cook. Once it’s cooled, you’ve got the perfect texture, as I said,’ he adds.