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1981 Views 12 Replies 7 Participants Last post by  isaac
i was wondering if anyone can recall the formula (ratio.. whatever) for quiche

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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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