Basic Quiche

[bonkerz58]

I will be using a frozen crust...But I would like to know if there is a "Basic Formula" (eggs to cream) for a "Basic" quiche filling... Does this sound about right? --> For each large egg you use, add enough liquid to the egg to equal 1/2 cup. So for a 9-inch crust, you might use four large eggs and add enough liquid to reach 2 cups.

Thank you,
Brad

[Pooh]

You're pretty close. For a 9-inch crust:

3/4 cup heavy cream, at room temperature
3/4 cup milk, at room temperature
3 eggs, at room temperature


you will find more on
www.williams-sonoma.com

go to Recipe finder and type "quiche".

[Isa]

I did an onion quiche with 1% milk last week. I made the crust with 1% cottage cheese, a recipe I found in The FCI Salute To Healthy Cooking. Frankly it was pretty good. The crust stayed crispy, even after a few days in the fridge.

[Pastachef]

I use 2 ounces Egg Beaters and 2 cups of skim milk. First I spread shredded cheddar over the bottom of the crust, then a layer of chopped veggies, then the liquid, then top with another generous sprinkling of cheddar.

Yeah, be sure to put the cheese in first. The theory is that it will "seal" the crust and keep it crusty, not soggy.