Peanut quiche Calories

Yes, you can bake peanut quiche without pastry in a greased pie dish. The result is closer to a crustless egg bake, so allow it to cool briefly before serving; the slices will be softer than those made with a crust.

Peanut butter can replace some of the whole peanuts in peanut quiche, but it will make the filling denser and smoother rather than crunchy. Use a modest amount and whisk it thoroughly into the egg mixture to avoid thick pockets.

Cheddar, Gruyère, or a mild Swiss-style cheese all work well in peanut quiche. Choose a cheese that melts smoothly and is not overly salty, since the roasted peanuts already bring a strong, savory flavor.

To keep peanut quiche crust crisp, blind-bake the pastry shell before adding the filling and cook watery vegetables separately. Let the shell cool slightly before filling it, and avoid pouring in more egg mixture than it can hold.

Yes, peanut quiche can be baked ahead and served at brunch either warm or at room temperature. Refrigerate it once cooled, then reheat it in the oven shortly before serving if you prefer a warm, crisp slice.

Serve peanut quiche with a crisp green salad, sliced tomatoes, or lightly dressed vegetables. Their fresh, acidic flavors balance the rich egg filling and roasted peanuts without competing with the dish.

Peanut quiche keeps for about three days in the refrigerator when covered or stored in an airtight container. Refrigerate it after it has cooled, and reheat only the portion you plan to eat.

Yes, peanut quiche can be frozen, either whole or in individual slices. Cool it completely, wrap it well to prevent freezer burn, and thaw it in the refrigerator before reheating in the oven.

Peanut quiche can turn rubbery when it is baked too long or at excessive heat, which overcooks the eggs. Take it out when the center is just set; it will continue to firm up as it rests.