Quiche with Egg Beaters?
Does any one have a recipe. Is the texture dense or custardy. I will be using an aready made pie crust.
Since Egg Beaters are just egg whites with emulsifiers, a quiche made from them will definitely not be custardy or dense. It will be lighter and fluffier.
There are loads of recipes through google.
i make my quiches with eggbeaters all the time - i have not noticed any adverse effects on the finished product. i think 1/4c equals one egg so use the same amount as eggs called for - there are a million recipes if you google it and a few different techniques (mostly egg quantity variations, off the top of my head) which probably lead to denser, fluffier or custardier versions so i would test a few out (its a pretty cheap to make, especially with left over veggies and cheese).