Basic Quiche

Discussion in 'Food & Cooking' started by bonkerz58, Apr 12, 2001.

  1. bonkerz58

    bonkerz58

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    I will be using a frozen crust...But I would like to know if there is a "Basic Formula" (eggs to cream) for a "Basic" quiche filling... Does this sound about right? --> For each large egg you use, add enough liquid to the egg to equal 1/2 cup. So for a 9-inch crust, you might use four large eggs and add enough liquid to reach 2 cups.

    Thank you,
    Brad
     
  2. pooh

    pooh

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    You're pretty close. For a 9-inch crust:

    3/4 cup heavy cream, at room temperature
    3/4 cup milk, at room temperature
    3 eggs, at room temperature


    you will find more on
    www.williams-sonoma.com

    go to Recipe finder and type "quiche".
     
  3. isa

    isa

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    I did an onion quiche with 1% milk last week. I made the crust with 1% cottage cheese, a recipe I found in The FCI Salute To Healthy Cooking. Frankly it was pretty good. The crust stayed crispy, even after a few days in the fridge.
     
  4. pastachef

    pastachef

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    I use 2 ounces Egg Beaters and 2 cups of skim milk. First I spread shredded cheddar over the bottom of the crust, then a layer of chopped veggies, then the liquid, then top with another generous sprinkling of cheddar.