01
Capers
6.71/2 tbsp : 1 tbsp
Chop finely; briny and tangy substitute
6.7
pickle relish substitute
in quiche.
Pickle Relish in Quiche contributes flavor, color, and body to the custard filling. The replacement should pre-cook similarly to avoid watering out the filling.
top substitutes
adjustment for this dish
Capers are whole briny buds that punctuate the custard (vs relish's mixed-through dice) and carry 1200 mg sodium per tbsp, so use 0.5 tbsp per tbsp and rinse them for 30 seconds before they hit the filling. Distribute by hand across the pre-baked crust so each wedge gets 3-4 capers and the rich egg sets evenly around them.
02
Dijon Mustard
6.71/2 tbsp : 1 tbsp
Tangy, works on hot dogs and burgers
6.7
adjustment for this dish
Dijon mustard dissolves into the custard (vs relish's textured pieces) and can break the emulsion if concentration exceeds 0.5 tbsp per cup of cream, so whisk it into the 3-egg-to-1-cup-cream base before pouring onto the crust. It golden-browns the top faster, so check the 2-inch jiggle at 38 minutes rather than 45.
03
Cranberry Sauce
6.71 tbsp : 1 tbsp
Sweet-tart, chunky texture
6.7
adjustment for this dish
Cranberry sauce contains pectin that will curdle the custard if poured hot, so use 1:1 and cool it to room temperature before it meets the egg-cream mix. Its 14 g sugar per tbsp also speeds browning on the filling top, so tent with foil at minute 30 of the 40-50 minute bake to protect the golden set.
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04
Tartar Sauce
6.71 tbsp : 1/2 tbsp
Mix with mayo for quick tartar
6.7
adjustment for this dish
Tartar sauce at 70 percent oil will float on top of the custard (relish disperses evenly), so use 1 tbsp per 0.5 tbsp and whisk it into the cream before the eggs so the fat emulsifies into the base rather than pooling. Reduce added cream by 1 tbsp per cup to keep the filling set rather than slack.
05
Chutney
3.31 tbsp : 1 tbsp
Mango or green chutney; sweeter and fruitier
3.3
adjustment for this dish
Chutney's fruit pulp holds 3x the moisture of relish per tablespoon, so use 1:1 but saute it 4 minutes in a dry pan before it goes in the filling to drive that water off and keep the custard from weeping. Its sugar also deepens the golden top, so pull the quiche at 38 minutes of bake.
06
Dill
3.31/4 tbsp : 1 tbsp
Fresh dill with splash of vinegar and sugar
3.3
technique for quiche
technique
Pickle Relish in quiche sits suspended in a 3-egg-to-1-cup-cream custard that bakes at 325 F for 40-50 minutes, and any substitute that enters wet will blow the ratio and leave a gray weep layer between filling and crust. Blind bake the crust 15 minutes at 400 F with pie weights, then 5 minutes uncovered, so the bottom is golden and sealed before the filling pours in.
Unlike the 90-second omelet cook where the relish substitute goes in diced and raw, quiche demands you saute the stand-in 3-4 minutes in 1 tsp butter to drive off surface moisture before it meets the egg. Pour the custard to within 1/4 inch of the rim, scatter the pre-cooked substitute so each wedge gets even coverage, and pull the quiche when the center still has a 2-inch jiggle.
Carryover sets it rich and sliceable. Cool 20 minutes on a rack before you slice, because a hot custard cuts like soup and loses its tender body.
pitfalls to avoid
watch out
Don't skip the blind bake of the crust for 15 minutes at 400 F with pie weights; an unsealed crust turns soggy under the custard and the bottom wedge slides off the pan.
watch out
Avoid pouring the custard over a raw substitute; saute it 3-4 minutes in butter first to drive off moisture, or the filling weeps and the set is grainy rather than rich.
watch out
Don't bake past a 2-inch center jiggle; carryover heat finishes the set, and an over-baked quiche cracks across the top and loses its tender egg body.
watch out
Skip slicing for 20 minutes after the quiche leaves the oven; a hot custard cuts like soup and the wedge will not hold its shape no matter how golden the crust looks.
watch out
Use no more than 3 eggs per 1 cup cream in the filling; higher egg ratios tighten the custard and push the substitute's flavor into the background rather than folding it through.