Quiche does not set up - too much, or too little, cream?
My quiche did not set up well; the final custard remained a touch watery/soft.
Would that mean my ratio of cream : egg was too much or too little cream?
What's the logic of quiche custard?
Should I now try a bit more or a bit less cream?
You can often find mentioned the finding from French cuisine that "3:2" is thought to be the best ratio ... but no-one really mentions which "way" that goes!
FTR thanks to the below,
3 eggs to exactly 1 cup full cream works perfectly for quiche. (A 9" pie.)
Best Answer
You need less cream for a firmer consistency. The eggs are the part that set during the cooking process. The cream adds moisture and fat, both of which make it softer and runnier.
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Why is my quiche not setting?
If your quiche is not setting, chances are that you may have missed a step during the preparation or baking process. Reasons can include adding too many watery vegetables, not adding the correct portions of eggs or milk, setting the oven to a temperature that is too low, or not pre-baking the pie crust.Why is my quiche still runny?
The custard relies on the coagulation of the proteins in the eggs to \u201cset\u201d or firm the filling. If too much dairy is added to the eggs, there will not be enough proteins to set the mixture and the result will be a very soft, almost runny quiche.Is heavy cream or milk better for quiche?
Heavy Cream and Milk \u2013 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.How to Make ANY Quiche! (No Recipe Required)
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Answer 2
Add 1 Tab of flour in egg mix. That works for me. Check Moosewood cool books Quiches. Easy and my go-to for 38 years.
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