[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.