The simplest way to reduce the amount of fat and calories in your quiche is actually to eliminate the heavy cream and replace it with a healthier substitute. One swap is to use whole milk for the heavy cream, which will still provide a rich, creamy flavor but without all of the extra calories and fat (via Desert).
Besides, do you have to blind bake quiche?
As with a custard pie, many people choose to blind bake the crust first. … Happily, this crust tastes just as crisp and flaky as a classic quiche crust, but it requires so much less work. Not only does it save time, but it’s more foolproof for bakers of all skill levels.
People also ask, why does my quiche come out watery?
Eggs are the main reason your quiche becomes watery! They have proteins that start to coagulate when you put them at high temperatures. This helps a quiche to set in the oven. But when you over bake it, the proteins over-coagulate forcing out water.