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Apr 23, 2014 11:15 AM

Quiche questions.

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. 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

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

          1. 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).