Recipe: Basic Amounts of Milk and Eggs for Quiche

Hi June,

Here's a recipe link below from Joy of Cooking that has this information:

"The most famous of savory custards is quiche, a custard containing small bits of vegetables and/or cheese baked in a tart or pie crust. The basic proportions are 3 to 4 whole eggs for every 2 cups of milk. Using cream in place of milk or replacing one whole egg with 2 yolks gives you a richer, more custardy quiche. Quiche is traditionally prepared in a prebaked tart shell brushed with egg yolk to help prevent it from becoming soggy. Tomato and goat cheese make an excellent quiche, but fillings are endlessly variable."

Recipe: Tomato and Goat Cheese Quiche and Flaky Pastry

That said, I notice that the three quiches in The New Basics Cookbook by Sheila Lukins each have a base of 2 eggs to 1 cup of milk (one uses 2 eggs to 2 cups of half and half).

I hope that's a help!

Betsy