What are the effects of various dairy ingredients in quiche?
What are the effects of various dairy ingredients in quiche?
Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 different websites and cookbooks or so and there seems to be no agreement on the dairy ingredient. Some say cheese, others cream cheese, still others heavy cream or combination cream and milk. Surely there's some physics and/or chemistry to be done here? What would the effects be of the various fillings?
I'm using a toaster oven, if that helps.
Best Answer
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 proteins and especially the fat in milk and cream stabilize the custard, as well as adding taste and texture. The higher the amount of fat, the more unctuous and creamy the custard will be; a high level of fat also retards curdling when the custard is overcooked. A custard with more yolk per amount of water will, of course, be thicker.
Cheese is often included as well, though I don't recall seeing a recipe which called for cheese and no milk or cream. Cheese adds, well, cheese flavor. It is lower in moisture than milk or cream.
Pictures about "What are the effects of various dairy ingredients in quiche?"
What can you substitute for milk in a quiche?
Substituting Milk in a QuicheSoy milk is one of the best substitutes for milk in quiche or any recipe. This is because it has a thick consistency and taste similar to regular milk. Flax milk and rice milk are also fairly similar, though nut milks such as almond milk and cashew milk will also work.What makes a quiche deflate?
1. Not blind-baking the crust. If you pour the egg custard into an unbaked crust, the liquid is unfortunately going to seep into the crust, preventing it from crisping up. The simple solution is to blind-bake the crust before adding the custard.How do you keep the ingredients from sinking in a quiche?
Make a thinner quiche. Add the filling after the egg mixture. Make your egg mixture thicker.Is milk or half and half 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 Flavorful Quiche | Quiche Recipe | Allrecipes.com
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Olga Lioncat, Rachel Claire, Pixabay, Engin Akyurt