Breakfast Quiche | Slimming Eats - Slimming Recipes (2024)

FAQs

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.

Primarily made of eggs, quiche is a one-dish meal made of protein, calcium, essential vitamins, and minerals. Quiche can be a healthy dish when prepared with a few ingredient swaps.

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

Simply put, quiche is a savory egg pie that is typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day! But, the version you have probably came across is Quiche Lorraine, which consists of bacon bits, onion and gruyere cheese.

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

A standard large egg weighs two ounces and 1/2 cup of dairy (whole milk) is four ounces, therefore a handy 1:2 ratio! 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.

The French typically eat quiches for lunch and dinner or as appetizers, but I've found that Americans like to eat quiches for breakfast and brunch. It doesn't matter when you eat it, my Quiche Lorraine recipe will taste good any time of the day.

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

While often compared to quiche, a frittata is a healthier option because it doesn't have a crust. The benefits are a lot like those of an omelet. At home, you can pile on vegetables and control the amount of oil you use to make it even healthier.

However, while there is no denying a quiche, or a squiche, can be gobbled down at any time of day as a snack, if you want to serve it as a main meal or dress it up a little, then it's absolutely delicious warmed through and accompanied by a favourite side dish.

What culture eats quiche? ›

Quiche is a French dish originating from the eastern part of the country. It may derive from an older preparation called féouse typical in the city of Nancy in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used.

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.

Quiche, at base, is a custard. And a custard, at base, is a water-based mixture thickened with egg yolk. Milk and cream are the traditional liquids. You could make a custard with just water and yolk, but you'd have a hell of a time keeping it from curdling.

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Milk can dilute the flavor of scrambled eggs, but adding crème fraîche or heavy whipping cream can bring out the depth of flavor you're trying to achieve. Additionally, milk is known for turning scrambled eggs into chewy chunks, while cream does a better job of holding everything together nicely.