This Egg-to-Milk Quiche Ratio Gives You a Perfect Custard Center Every Time (2024)

FAQs

What is the ratio of eggs to milk when making a quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

The proteins and especially the fat in milk and cream stabilize the custard, as well as adding taste and texture. The higher the amount of fat, the more unctuous and creamy the custard will be; a high level of fat also retards curdling when the custard is overcooked.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

Quiche filling should contain just enough eggs to prevent it from being soupy, but the eggs are (literally) a supporting player. It's the butterfat in the cream and milk that is responsible for a good quiche's disarmingly rich texture. In other words: Quiche isn't frittata with crust; it's savory custard with crust.

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

Use Quality Ingredients

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.

Wet fillings will produce a soggy quiche

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini.

Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor – and therefore bring the flavor into the final dish.

What makes quiche unhealthy? ›

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Quiche. Well-prepared quiche has flaky crust surrounding ingredients layered in an egg and cheese mixture. Microwaving quiche destroys the character of the crust, and the nuked filling can vary from soupy to rock hard. Reheat quiche on medium heat in a conventional oven for just a few minutes.

For one dozen eggs, season with 3/4 teaspoon salt, 6 grinds of pepper, and 3/4 cup milk. Heat 1 1/2 tablespoons butter and use a 12-inch skillet. Cooking time is 2 1/2 to 3 minutes.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins.

Liquid eggs can be used in place of whole eggs in almost any recipe. The conversion is 3-4 tablespoons to 1 whole egg.

It really depends on how thick you want it. Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (but more fat helps).