Easy Quiche Recipe (with Tomatoes & Cheese) - Sizzling Eats (2024)

FAQs

Can I use milk instead of heavy cream for quiche? ›

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche.

You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle.

This does take 30 minutes or so to bake. But with pre chopped ham and a bag of shredded cheese, it takes less than 5 minutes to get into the oven – and it smells like a Quiche Lorraine when it's baking! Add to that the shelf life – it keeps perfectly for up to 5 days in the fridge.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

BEAT eggs, milk, thyme and salt in medium bowl until blended. Carefully POUR over filling in pie shell. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Pop those leftovers in the fridge within 2 hours to enjoy for up to 4 days. If it was left out longer than 2 hours (or an hour in a room that's 90°F or above), you'll need to throw it away.

Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only.

You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe. This substitute is especially useful in cooking, but it may alter the texture of baked goods and will not whip as well as heavy cream.

Can you use milk instead of heavy cream for eggs? ›

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.

You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute.