I’ve been looking at quiche recipes and they all have different ratios for the egg to cream in the custard mixture. Alton Brown (who I trust as a veritable cooking god!!!) says 2 eggs and 1 cup of heavy cream. Other recipes say 4 eggs and 1 cup cream. I’ve even seen one with 8 eggs! So here are my questions:
What egg to cream ratio do you like to use?
Is it ok to substitute 2% milk for some of the cream?
What are some of your favorite quiche fillings? I’m planning on using turkey bacon, swiss cheese, green onions, and maybe some canned artichoke hearts.
Thanks for your help! 
4 eggs and one cup of cream (or a combo of cream and half-n-half) are what I’ve always used…it makes a filling that’s just the perfect balance of firm and rich.
Your filling ideas sound great. I make a Triple Onion Quiche that people seem to like. I saute 1 large chopped onion till it’s caramelized, I roast one large whole onion then chop it and also use a raw, chopped green onion. I add them all to the custard with a cup of Gruyere cheese for a not-to-"oniony" quiche.
Olives are also a great addition to a quiche. You can add a mixture of chopped greek and italian olives to the custard…very different and tangy.
Any type of pepper is great in a quiche. Just chop them up and add to the custard. Why not try a sweet red pepper, a sweet yellow bell pepper, a seeded jalapeno, and a banana pepper?
Mushrooms are another great quiche go-with. Any type would do.
My children and grand-children love my "Italian Quiche". I add chopped pepperoni and caraway seeds to the custard and use a mixture of mozzarella and provolone cheeses.
My husband loves my ham and cheddar quiche the best. But I don’t call it "quiche"…..he’d never eat it. He just asks for "that eggy pie you make".
Enjoy.
artistagent116 | Nov 24, 2008
I use three eggs and half a cup of 2% milk. Turkey bacon and mozzarella cheese are good. Use Nutmeg with it, but lose the onions! Maybe just a little chopped spinach.
banjoman | Nov 24, 2008
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