I posted my frugal quiche recipe here.
I recommend against using cream in your quiche. Use milk only. If you prefer, you can even make it with powdered milk.
The creamy, custardy texture that you get in a really good quiche does not come from cream. It comes from the right proportion of milk to eggs. Generally more milk and less eggs than what is called for in most recipes. The objective is to make a smoothly textured cheesy custard (much like a creme caramel).
To make sure the custard sets properly during baking, you can just add a teaspoon of cornstarch to the milk/egg mixture before pouring it in to the crust.
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This tastes good when I made it but came out a little watery. Perhaps next time I'll use less milk. Thanks for sharing the recipe.
ReplyDeleteHello,
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Good thoughts to you!
Warmly,
Tracey McBride