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quiche

post #1 of 13
3/20/02 at 9:38pm
Thread Starter 
i was wondering if anyone can recall the formula (ratio.. whatever) for quiche

thanks
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post #2 of 13
3/21/02 at 4:07am
1 dozen large eggs
1 quart half and half
season with:
salt
pepper
nutmeg
dash of Tabasco

With fillings, this should make 2-3 large deep dish quiches (9"daimeter x 2 1/2" deep round fluted quiche pans.
I bake them for about 1 hour at 325F until tops are slightly puffed and jiggle like pudding. When cool, the filling is nice and silky.
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post #3 of 13
3/21/02 at 5:36am

On a smaller scale...

I remember hearing one of my teachers say: "It takes 3 eggs to firm up one cup of cream."

;)
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post #4 of 13
3/21/02 at 6:40am
In "The Way To Cook" Julia Child says for every large egg broken into a measuring cup add enough liquid to equal 1/2 cup.
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post #5 of 13
3/21/02 at 2:06pm
That's three answers with a wide range. The ratio of liquid to eggs for each of the above answers is as follows:

foodnfoto => 2.4 [48 oz liquid:20 oz eggs]

chiffonade => 3.2 [16 oz liquid:5 oz eggs]

Svadhisthana => 3.7 [6.3 oz liquid:1.7 oz eggs]

I suspect that the custard holding the quiche together becomes lighter as the liquid to egg ratio increases. In looking through some of my recipes that involve custards, I find ratios similar to the above. But here's recipe for quiche aux asperges vertes et au parmesan that has a ratio of 1:1 -- and it still works.
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post #6 of 13
3/21/02 at 2:32pm
Thread Starter 
i talked with my chef at school and he said 8 eggs to 1 qt cream. then my other chef.. a frend of mine uses 8 eggs to 1 cup cream. lol. i dont have a clue!
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post #7 of 13
3/21/02 at 8:21pm
Thread Starter 
well, i used the cia ratio and went with 8 eggs to 1 qt cream. we will see how it will work.
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post #8 of 13
3/21/02 at 9:48pm
I've used the Julia Child ratio (one large egg plus cream to make 1/2 cup) successfully for years. However, if you add any high water content ingredients to the filling (like spinach or broccoli for example) you need to make allowances for the extra liquid. The filling won't set up properly otherwise.

Jock
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post #9 of 13
3/21/02 at 10:59pm
Thread Starter 
thanks jock.

i made my quiche today earlier tonight. i used 8 eggs to 1 qt cream. i added cheese, herbs, and pesto. i decided to make it "crustless". i am going to chill it and then cut out small circles and serve them on a platter. i am going to garnish it with little fried, purple potatoe chips. if they turn out the way i vision, they should look nice. seemed to turn out ok when i baked them.

thanks again all.
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post #10 of 13
3/22/02 at 5:21pm
That sounds good.
When you make a crustless quiche, how do you prevent it from sticking to the pie dish? I've never done it before because I couldn't get past that fear.

Jock
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post #11 of 13
3/22/02 at 10:02pm
Thread Starter 
i just sprayed it with pan coating. worked nice.

try it!
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post #12 of 13
3/23/02 at 4:50pm
I recently saw a quiche recipe where the "crust" was made with paper thin slices of potatoes, lightly spray with oil and pre-baked. If can also be done with rice.
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post #13 of 13
3/23/02 at 6:53pm
Thread Starter 
rice eh? neat. i like that idea. i saw a crust for quiche that was made with pasta noodles. cool eh?
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