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Quiche recipe with milk only?

ciaociao1 Mar 15, 2010 07:28 AM

I made a quiche recipe a while back with milk (no cream) and it was fantastic. I can't find where I put it and which website I got it from.

I am adding cheddar cheese, bacon, onions and brocali. Using a crust.
Any suggestions on how many eggs, how much milk, how long to bake (assume 350C) and if I should add ricotta?

Thanks in advance for any advice!

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  1. Chocolatechipkt RE: ciaociao1 Mar 15, 2010 08:05 AM

    I almost never use anything besides milk in quiche --that's mostly what I have on hand, yk? My recipe, which rather vaguely stems from one from Julia Child, uses 3 eggs, 1 to 1.5 c of milk, salt and pepper, a pinch of nutmeg, gruyere (or whatever kind of cheese you want), and any other fillings. I start with the eggs and one cup of milk, add the seasonings, and the fillings, and then see if I need any more milk (don't want it to overflow, but I don't want a shallow quiche either.)

    2 Replies
    1. re: Chocolatechipkt
      chowser RE: Chocolatechipkt Mar 15, 2010 08:59 AM

      That's the ratio egg/milk I use, too. I put the filling in and then add enough egg mixture to fill.

      1. re: Chocolatechipkt
        Chocolatechipkt RE: Chocolatechipkt Mar 16, 2010 05:56 AM

        It's because of this thread that I had to make quiche last night ... I'm so suggestible, lol. I used the above recipe plus several handfulls of baby spinach and a hunk of feta. Usually I just rough chop the spinach and mix it all together in a bowl, but the food processor was already dirty for the crust, so I tossed everything in. The end result was probably more fitting for St. Patrick's Day vs. the Ides of March (very very green), but it was super tasty.

      2. elfcook RE: ciaociao1 Mar 15, 2010 08:15 AM

        I have a vague quiche recipe, and always used evaportated milk or milk, never cream, also because I don't have it on hand. I start with about 4 eggs & 1 to 1 1/4 cup milk. Then I add finely chopped onions, about 2 cups shredded cheddar, a pound of bacon (cooked & crumbled, minus what we nibble while it is cooking), frozen spinach that has been defrosted & very well drained/dried, salt & pepper to taste. Takes 45 min or so to bake, I let it go til it is pretty well set in the middle. Very tasty & reheats really well.

        1. w
          weezycom RE: ciaociao1 Mar 15, 2010 08:35 AM

          I always use milk in my quiches. The golden ratio is, per egg, enough milk to bring the volume up to 1/2 cup. So, four eggs broken into a big measuring cup and then add enough milk to bring it up to 2 cups. 6 eggs + milk to come to 3 cups. 3 eggs + milk to bring up to 1 1/2 cups.

          It always comes out a tender, lovely custard using that ratio.

          5 Replies
          1. re: weezycom
            karykat RE: weezycom Mar 15, 2010 10:33 AM

            I like your formula weezy, but do you also add cheese? How much?

            1. re: karykat
              weezycom RE: karykat Mar 15, 2010 01:00 PM

              I use the amount of cheese called for in the recipe, whatever it is that I'm making. I do not compute the other ingredients in the milk-to-egg measurement, except as they take up volume in the dish that needs to be surrounded by the custard.

              1. re: weezycom
                karykat RE: weezycom Mar 15, 2010 01:46 PM

                Sounds good. Thanks much.

            2. re: weezycom
              chef chicklet RE: weezycom Mar 15, 2010 10:41 AM

              I do this too but I mix the milk 50/50 with cream. So if there is 4 eggs, 1/2 milk of at any fat % you have on hand to 1 1/2 cup of cream. Yes a lovely creamy custard. Never tried it with all milk, but for my milk portion I've used 1% before with the same great results. Maybe I'm wasting cream and extra calories!

              1. re: weezycom
                ciaociao1 RE: weezycom Mar 15, 2010 10:45 AM

                Fantatic. Thanks to all of you. This will serve me well this week. I never have cream on hand either and I found the milk did a lovely, fluffy job when I last made it.

                Thanks again!

              2. rabaja RE: ciaociao1 Mar 15, 2010 10:37 AM

                A ratio that was drilled into my head in culinary school that I am happy I still remember is:
                6-8 eggs/yolks for every quart of liquid.
                I apply this too all sorts of custard based dishes.
                I usually use some combo of milk/h&h/cream for quiche, but it's good to know milk alone works fine.
                This may lead to more quiche in my future!

                1. j
                  jeanmarieok RE: ciaociao1 Mar 15, 2010 10:42 AM

                  One heaping cup of good quality swiss or grueyere, 3 eggs, 1 1/2 cups of milk is my basis for quiche.

                  1 Reply
                  1. re: jeanmarieok
                    weezycom RE: jeanmarieok Mar 15, 2010 01:02 PM

                    My quiche pans are large & deep, so I routinely need 5-6 eggs plus milk per quiche. I tried a 3-egger one time and it was such a sad, flat little puppy -- sort of a crust-rimmed omelet!

                  2. ChefJune RE: ciaociao1 Mar 15, 2010 11:02 AM

                    I usually use a mixture of milk and cream in my quiches, but my mom made hers -- her whole life -- with SKIM milk! and they were fabulous. No one ever complained.

                    1. a
                      appycamper RE: ciaociao1 Mar 15, 2010 01:07 PM

                      you can also do with nonfat buttermilk. gives a rich taste and no sourness.

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