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Quiche questions.

Springhaze2 Apr 23, 2014 11:15 AM

I happen to have a lot of buttermilk in the fridge. Has anybody ever tried using buttermilk when making quiche?

Also what ratio of cream/milk/half&half to eggs do you usually use in a quiche? I usually just kind of dump ingredients and not measure so I'm curious about what other people do. I probably use about 1 cup half&half or milk and cream to 2 eggs.

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  1. JungMann RE: Springhaze2 Apr 23, 2014 11:33 AM

    I make buttermilk pie fairly often. Buttermilk quiche should work similarly and sounds terrific with some spring vegetables right about now. If you decide to give it a try your ratio of egg to dairy is spot on.

    1 Reply
    1. re: JungMann
      Springhaze2 RE: JungMann Apr 23, 2014 11:42 AM

      Thanks JungMann, I am using up some ingredients I happen to have on hand. So it's ham, asparagus, spring onions, fresh dill and fontina cheese. Our own fresh eggs, free range. Maybe some tomato slices on top.

    2. cookie monster RE: Springhaze2 Apr 23, 2014 11:41 AM

      Not an answer to your question I realize, but if you're trying to figure out what to do with excess buttermilk it freezes well. Whenever I buy a quart because I need a 1/2 cup or a cup for a recipe, I freeze the rest in one cup containers. Thaws perfectly fine for future baking use.

      1. LindaWhit RE: Springhaze2 Apr 23, 2014 11:55 AM

        I made a quiche last weekend with 5 eggs to 3/4 cup (maybe a smidge more) of heavy cream. Perhaps not the 2:1 noted by JungMann, but it worked for me and was nicely eggy.

        1. g
          gourmanda RE: Springhaze2 Apr 23, 2014 12:12 PM

          For a 9"-10" quiche: 3 "large" eggs plus enough milk or cream to reach 1 1/2 cups on the measuring glass.

          1. r
            rasputina RE: Springhaze2 Apr 23, 2014 12:21 PM

            I just made one this week in a 9 1/2" pyrex pie pan with 5 Xl eggs, 1 cup cream and 1 cup milk ( or 2 cups half and half but I rarely buy half and half).

            1. c oliver RE: Springhaze2 Apr 23, 2014 01:28 PM

              Here's a recipe for crustless quiche that I've been making for years. I change it up ingredient-wise but it will give you proportions.


              1. LindaWhit RE: Springhaze2 Apr 23, 2014 01:42 PM

                OK, now here's another question. I froze some eggnog this past Christmas, because I couldn't drink it all. I'm wondering how 1-1/2 cups of eggnog (or maybe less, since it's sweet) would work with maybe some spicy sausage, chopped cooked spinach, and some Swiss and mild cheddar?

                1. elegraph RE: Springhaze2 Apr 23, 2014 07:34 PM

                  My rule of thumb for quiche or strata is 1 egg to 1/3 cup milk/cream/half and half. (Or 3 eggs: 1 c. milk.)

                  1 Reply
                  1. re: elegraph
                    c oliver RE: elegraph Apr 23, 2014 07:36 PM

                    That's the ratio for the recipe I use.

                  2. s
                    Springhaze2 RE: Springhaze2 Apr 25, 2014 12:24 PM

                    Just wanted to report back that the quiche made with buttermilk was delicious! I used 3 very large eggs (one double yolk) and 1 1/4 cup buttermilk, which was the amount left in the carton. Also added a teaspoon of a special German mustard with herbs that I had on hand and some fresh dill. The filling was ham, blanched asparagus and green spring onions, with fontina cheese.

                    It really was a terrific quiche. I have a habit of creating things and not writing down the recipe. This one I wrote down.

                    1 Reply
                    1. re: Springhaze2
                      elegraph RE: Springhaze2 Apr 25, 2014 07:26 PM

                      Sounds wonderful!

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