This Egg-to-Milk Quiche Ratio Gives You a Perfect Custard Center Every Time (2024)

FAQs

What is the ratio of eggs to milk in a quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

The right ratio of milk to eggs allows the protein in the eggs to coagulate and set up a firm structure for the quiche.

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins.

Baking: Be sure to preheat your oven and bake the quiche at the right temperature. A moderate oven temperature allows the custard to set gently, promoting a fluffy texture. Resting: Allowing the quiche to rest for a few minutes after baking can help the custard set and achieve a fluffy, creamy texture.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

Poke it with a toothpick or wooden skewer near the center. If the quiche is done it will come out damp, not wet, and not sticky. If it is very wet or still sticky then the quiche needs a bit more time. (It may or may not have a bit of melted cheese stuck to it, that's fine either way.)

The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

Why isn't my quiche creamy? ›

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor – and therefore bring the flavor into the final dish.

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Liquid eggs can be used in place of whole eggs in almost any recipe. The conversion is 3-4 tablespoons to 1 whole egg.

How much milk do adults need a day? Men and women should aim to consume three cups of milk each day. A cup is equal to 8 ounces of milk or yogurt.

It really depends on how thick you want it. Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (but more fat helps).

Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.