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quiche- will skim milk work?

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readytocook Jun 6, 2011 09:34 AM

I make the same basic quiche recipe, using whole milk or half/half usually. I only have skim milk in the house now & want to make one to freeze since have all other ingredients. Will it work with skim milk?

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    escondido123 RE: readytocook Jun 6, 2011 09:36 AM

    You can do it, it won't be as rich (obviously) and you might want to up the cheese a little.

    1. chowser RE: readytocook Jun 6, 2011 09:41 AM

      I agree w/ escondido--it'll work but it won't taste as good.

      1. monavano RE: readytocook Jun 6, 2011 09:41 AM

        Sure! The eggs will set. It may not be as moist or dense, but it'll work.

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          Isolda RE: readytocook Jun 6, 2011 10:39 AM

          Add an extra egg and you'll be fine.

          1. Bada Bing RE: readytocook Jun 6, 2011 10:48 AM

            Like Isolda, I think you'll do best to replace the missing fat in some way, such as adding some egg-- yolks would do, or even some melted butter, perhaps?

            2 Replies
            1. re: Bada Bing
              danna RE: Bada Bing Jun 7, 2011 08:41 AM

              no need. skim milk works fine. I do it all the time. just make sure the veggies are well cooked so they don't give off a bunch of water to make the quiche not set up.

              You may not taste the quiche and go "wow, what a rich , creamy custard!" but it will set up fine, not curdle, no ill effects. Just make sure you season it well and add flavorfull ingredients.

              1. re: danna
                Bada Bing RE: danna Jun 7, 2011 09:48 AM

                Good to know! Thanks.

            2. ChristinaMason RE: readytocook Jun 6, 2011 10:51 AM

              Isn't there the risk of the eggs curdling because there is not enough fat? Something about proteins...? I know many bread pudding recipes call for either evporated milk or at least whole milk for this very reason.

              1. lupaglupa RE: readytocook Jun 6, 2011 10:55 AM

                I agree with escondido - add more cheese. That works better than more egg, because too many eggs will give you a spongy texture.

                1 Reply
                1. re: lupaglupa
                  Bada Bing RE: lupaglupa Jun 6, 2011 10:57 AM

                  This actually sounds good to me, notwithstanding my earlier reply mentioning egg yolks.

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                  pine time RE: readytocook Jun 6, 2011 11:03 AM

                  I made quiche over the weekend and subbed with skim milk, part of a can of evaporated skim milk, and non-fat 1/2 and 1/2 (which is the worst oxymoron ever!). Just wanted to see if it could be done, and it was delicious. I did up the cheese (full fat) a whit.

                  1 Reply
                  1. re: pine time
                    ChristinaMason RE: pine time Jun 6, 2011 11:06 AM

                    good call on the evaporated milk---that helps stabilize it.

                  2. j
                    jvanderh RE: readytocook Jun 7, 2011 06:10 AM

                    I'd probably use a recipe with a little bit of flour in it. (like this: http://www.thatjewcancook.com/?p=707) to make sure it sets up.

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