A perfect quiche should be creamy, set, and safe to eat. The key is hitting the right internal temperature. This guide explains the exact temperature you need, how to check it, and common mistakes to avoid so your quiche comes out smooth every time.
Jump to RecipeWhat Is the Safe Internal Temperature for Quiche?
The safe internal temperature for quiche is 165°F (74°C).
This ensures the eggs are fully cooked and safe to eat.
Tip: At 165°F, the center is set but still soft and creamy—exactly how a good quiche should be.
How to Check Quiche Internal Temperature:
- Insert a digital thermometer in the center of the quiche.
- Avoid touching the crust or pan.
- When it reads 165°F (74°C), remove it from the oven.
- Let it rest for 10 minutes before slicing (it finishes setting).
Signs Your Quiche Is Done (Even Without a Thermometer)
- The center jiggles slightly but is not watery.
- A knife inserted near the center comes out clean or lightly coated.
- The edges are golden brown.
Common Internal Temperature Problems & Fixes
1. Quiche is runny / center is loose
- Internal temp is under 160°F.
- Fix: Return to oven at 325°F and bake 10–15 more minutes.
2. Quiche is dry or rubbery
- Internal temp went above 180°F.
- Fix: Bake at a lower temperature next time (325°F–350°F).
3. Crust browns too fast
- Cover edges with foil.
- Keep baking until the center reaches 165°F.
Best Oven Temperature for Baking Quiche
- Bake at 325°F–350°F (160–175°C)
- Slow baking gives a creamy, custard-like texture.
Internal Temperature Guide
| Stage | Temperature | What It Means |
|---|---|---|
| Underbaked | Below 160°F (71°C) | Runny, unsafe |
| Perfect | 165°F (74°C) | Set, creamy, safe |
| Overbaked | Above 180°F (82°C) | Dry, rubbery |
Tips for Perfect Quiche Texture
- Use full-fat milk or cream for a smooth custard.
- Don’t overmix the egg mixture—adds extra air.
- Bake low and slow to prevent curdling.
- Let it rest before slicing.
Why Internal Temperature Matters
Quiche is made with eggs and dairy, so the right temperature keeps it:
- Safe to eat
- Smooth and silky
- Evenly set from edge to center
Too cold = unsafe and runny
Too hot = dry and grainy
165°F gives the perfect balance.
FAQ: Quiche Internal Temperature
1. Can I eat quiche at 160°F?
No. It should reach 165°F to be safe.
2. Does quiche keep rising in temperature after baking?
Yes, usually 3–5°F while resting.
3. What if I don’t have a thermometer?
Check for a slight jiggle in the center and a clean knife test.
4. Should I remove the quiche exactly at 165°F?
Yes—any higher and the texture may dry out.
5. Why does my quiche crack?
It was overheated past 180°F.
