Is milk better than heavy cream in quiche?

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 .

What is the formula for 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)

Do you have to bake crust before quiche?

You need a par-baked or fully baked crust if you're making quiche , no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Can you put too many eggs in a quiche?

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.

What is the milk to egg ratio for quiche?

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust.

What is the best cheese to use for quiche?

Gruyère: This cheese lends a rich, nutty flavor that is essential to quiche Lorraine. Use an authentic Swiss-made Gruyère with the AOP seal for the best flavor and quality, and be sure it's finely shredded so that it melts easily.

Is it better to use milk or heavy cream?

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy . Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Is it better to bake with milk or heavy cream?

Key Takeaways. Milk can work as a substitute for heavy cream in some cooking applications, but often requires flour, cornstarch, or butter to help thicken and enrich the dish . Whole milk or half-and-half make the best replacements. Do not use low-fat or skim milk as substitutes in recipes calling for heavy cream.

Can I use 2% milk instead of heavy cream for quiche?

For gluten-free crust, try making a sweet potato crust. 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 add milk to quiche?

The French are known for using cream, whole milk, and butter when cooking, and making a traditional French quiche is definitely not the right time to deviate and opt for margarine or skim milk. By choosing whole milk over one with a lower fat content, the baked quiche will have a light texture, per The Kitchn.

Easy Bacon, Cheese and Spinach Quiche Recipe (2024)

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This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep. Made with simple ingredients, it’s a delicious quiche recipe perfect for afternoon tea, brunch, or a light dinner!

Easy Bacon, Cheese and Spinach Quiche Recipe (1)

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This quiche recipe is definitely company or Sunday brunch worthy with family and friends. And perfect to serve with afternoon tea.

It’s delicious when served with lightly dressed greens.

In our house, it even shows up on our holiday buffet.

If you want to make it ahead, check out our Easy Make Ahead Quiche recipe or a crustless, low carb quiche recipe is healthy and delicious.

History of Quiche

Long considered a French classic, “Quiche Lorraine,” the original dish, actually originated in the medieval kingdom of Lothringen, Germany.

When the borders changed during the Franco-Prussian Wars, the region was renamed, Alsace Lorraine.

The word ‘quiche’is from the German‘Kuchen’, meaning cake. That original recipe was simply an egg and cream custard flavored with smoked bacon, much like this dish.

A quick substitute: Try thinly sliced leek instead of scallions, about 1 small leek, white part only.

RELATED: 31Daily Frittata recipes→

Bacon Cheese and Spinach Quiche Recipe Ingredients

The exact ingredient measurements are in the recipe card at the bottom of this post.

Refrigerated store-bought pie crust
Dairy: Milk, five large eggs, shredded cheese of choice, and shredded Parmesan Cheese.
Vegetables: Fresh baby spinach leaves, tough stems removed if necessary and 2 to 3 scallions or green onions, thinly sliced.
Additional Ingredients: You will need salt, freshly ground black pepper, and 4 slices of cooked and crumbled bacon.

How to Make the Quiche

Begin by preheating the oven to 425°F. Line a 9-inch pie plate with a store-bought pie crust and crimp the edges.

Then, in a medium bowl, whisk together the milk, eggs, salt, and pepper. Set aside.

To assemble the quiche before baking, layer cooked bacon, cheeses, spinach, and scallions in the bottom of the crust-lined pie plate.

Pour the egg mixture over the top.

Bake for 15 minutes at 425 degrees. Then reduce the oven temperature to 325 degrees and continue baking for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

Easy Bacon, Cheese and Spinach Quiche Recipe

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Easy Bacon, Cheese and Spinach Quiche

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Easy Bacon, Cheese, and Spinach Quiche recipe is familiarly delicious and simply executed with a mere 10 minutes or less of prep.

Ingredients

Refrigerated store-bought pie crust (*see notes)
1 cup milk
5 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, cooked and crumbled
1 cup shredded cheese (cheddar, swiss, asiago, etc.)
1/4 cup grated Parmesan cheese
1 cup fresh baby spinach leaves, chopped (see notes for frozen spinach)
2-3 scallions, with green parts, sliced thinly

Instructions

Preheat oven to 425°F. Line a 9-inch pie plate with store bought pie crust and crimp the edges.
In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
Layer cooked bacon, cheeses, spinach and scallions in the crust-lined pie plate. Pour the egg mixture over the top. Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

Notes

Spinach:

If substituting frozen spinach, be sure to thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so that it doesn't clump together.

Pie Crust:

We had a recent comment from a reader suggesting a deep-dish pie crust worked best for her. I have made this quiche many times using a Marie Calendar's frozen pie crust and it worked well too.

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