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Mar 15, 2010 07:28 AM

Quiche recipe with milk only?

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. 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

      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

        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. 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. 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

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

            1. re: karykat

              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.

            2. re: weezycom

              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

                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. 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. 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

                    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!