I'm a chef and you've been making quiche all wrong! Here's why…

I’m a chef… and you’ve been making quiche all wrong! MasterChef finalist Mike Tomkins shares his pro tips for the perfect flaky finish and reveals the two mistakes most commonly made

  • Mike Tomkins reveals the common mistakes to avoid when making a quiche
  • The MasterChef 2021 finalist explains which oven shelf to use for best results
  • READ MORE: I’m a chef… and you’ve been making mash all wrong!

MasterChef finalist Mike Tomkins explains why you’ve been making quiche all wrong and shares pro tips on how to get the perfect flaky finish

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

There are some common mistakes to avoid when it comes to baking the dish, according to MasterChef 2021 finalist Mike Tomkins, who offers private dining and events 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 into the oven to bake. 

Here Mike reveals his top tips for the perfect version, including how to nail heavenly flaky pastry, faultless seasoning and more…

Mike says there are ‘two really common mistakes people make when cooking a quiche’ (stock image)


Mike says: ‘Make sure you chop the ingredients evenly. Think about the texture of the quiche when people are eating it. Every bite should taste the same.’


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

Using quality eggs is also key, according to the chef.

Using quality eggs and cheese ‘makes a huge difference’, Mike says (stock image)

‘This is so important for a quiche and will make a real difference in your end result,’ he adds.

‘Typically, dark golden egg yolks are a good indicator that the chickens have eaten a nutrient-rich diet and will leave you with a vibrant-looking quiche.’

Season well

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

‘To avoid this classic trap, take a little of your egg mixture and fry it off in a pan until cooked through.

‘Taste this for seasoning and this will give you a good indicator to show if you’ve nailed that seasoning or it needs another pinch of salt.’ 

Time to chill 

Mike says: ‘Chill the dough before blind baking. This ensures a great evenly cooked crust.’

Mike explains why blind baking is the ‘all-important element’ to ensuring an even and flaky finish (stock image)

Blind bake your crust

Mike says: ‘We all know that the crust is one of everyone’s favourite parts when it comes to a quiche.

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

‘This will ensure you have a perfectly even and flaky finish.’

Brush up

Mike says: ‘After blind baking, brush with egg yolk and bake for another couple of minutes.

‘This creates a waterproof layer that will prevent the dreaded soggy bottom.’

Think about fillings

Mike says: ‘If you’ve got fillings that hold a lot of moisture, think about cooking them off first before combining with your quiche mix.

‘For example, mushrooms hold a lot of moisture, which is released through cooking, so it’s best to cook these off first. This is also a great chance to pack even more flavour in.’

Cook to temperature, not time

Mike says: ‘Regularly probe your quiche with an instant-read thermometer as you’re nearing the end of your cook – I use a Thermapen.

‘You want the centre of the quiche to read 68C before removing from the oven – importantly, allow your quiche to rest for around 45 minutes.

‘During this time, the quiche will continue cooking and firm up, leaving you with the perfect texture.’

Mike recommends ‘playing with classic combinations’ and dishes you love when it comes to choosing your filling (stock image) 

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

He says: ‘If there’s a classic dish you love, the chances are these flavours will work amazingly well in a quiche.

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


Mike tells MailOnline there are two things to avoid if you want to get ‘the best possible texture’.

He says: ‘There are two really common mistakes people make when cooking a quiche.

‘You need to make sure to avoid these so that you are left with the best possible texture.

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

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

‘I know you will be desperate to dive in, but you need to let the quiche cool down because it will carry on cooking. Once cool you will be left, as mentioned, with the perfect texture,’ he adds.

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