Making some quiches to bring to the game. Looking at a few recipes. Some with more eggs. Some with whipping cream. Some with half and half. Your experience?
One is going to be mushroom onion. The other is going to have sauteed cabbage and bacon. (Sounds wierd but reviews have been good.)
I want to use the same base for both so I've been comparing recipes.
I'm looking at three recipes:
One has 1 cup half and half, 3 eggs and a cup of gruyere.
A second one has 1 and 1/2 cups half and half, 6 eggs and 2 cups cheddar.
A third one (a Dorie Greenspan recipe) has 3/4 cup whipping cream and 2 eggs. No eggs. That one looks flatter in the picture.
What's your experience? For best taste and consistency. Also want to be sure it "sets up."
I imagine the one with whipping cream is creamier in texture.
I've always relied on Julia Child's custard recipe. One egg plus enough milk product to equal 1/2 cup. In other words, if you use three eggs, crack them into a glass measure, break up the yolks a bit, add enough liquid to bring the total up to 1-1/2 cups. Add S&P, whisk. Nutmeg or other seasonings, depending. Then I think it's a total of 1 cup filling ingredients (sauteed spinach, mushrooms, leeks, crumbled bacon, ham, cooked seafood, sausage, hot peppers, whatever) and 1 cup shredded cheese(s) of choice.
I usually use evaporated milk (or even skim evap) and find that it works great, but I understand if you want to be a little more extravagant for a party.
I use 2 eggs to a cup of half and half. More eggs will be firmer, but this ratio sets up fine and sliceable without tasting really eggy. I would not exceed 3 eggs per cup of liquid. If you have a nice buttery crust and rich ingredients, whipping cream in the custard might be a bit much.
re: babette feasts
I also like this ratio and use half and half. My old Julia cookbook recommends using an egg-heavier mix when using a softer filling like spinach, but using one less egg for more solid additions like bacon.
The trick is to know the capacity of your pan, karykat, so you can gauge how much filling you need. From the recipes you've looked at, it is clear that they probably are meant for different styles and sizes of quiche. Consider the size of your pans in relation to the recipes you are considering. I'm guessing the one with 1-1/2 cups of half and half, 6 eggs and 2 cups of cheddar is meant to be cooked in a different pan than the others ~ a deep-dish style.
I've never had a quiche with cabbage in it but am interested to hear how it turns out! Have a great time!
re: Terrie H.
Yes, I think half and half will be the way to go (heavy cream will be too rich) and that this amount of eggs makes sense. And it makes sense to me that the softness of the filling will dictate whether you need the extra egg or not.
I'll look at my pans and figure how much filling I need. One is shallow and the other deeper.
And I'll let you know how the cabbage one turns out.
Excellent advice from everyone. Thanks!
I can't imagine a quiche setting up without eggs in it. Did it? BTW a good quiche combination is asparagus and Feta cheese. The asparagus is sweet and the Feta is salty, yum.
Don't have an answer to your question but I do add creme fraiche or sour cream for more complexity.
I use three eggs and two cups of cream. This fits in a 9" pie pan and never fails. Generally, I put diced ham or cooked bacon in the bottom, atop the partially-baked crust. Then I add about a cup of shredded good cheese, not pressed down. Slowly pour the milk and egg mixture ( to which I add some freshly grated nutmeg and a pinch of salt.) Bake at 375 til it's puffed and set, which usually takes 30-40 minutes.