They are masters of the quiche and long-ago settled on the proper formula of 1 half egg to 2 elements liquid dairy. A standard massive egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is 2 eggs per cup of milk. Quiche is essentially a custard made with milk and eggs poured into a pie crust and baked. You want simply sufficient eggs to set the milk, but not so many that the quiche becomes rubbery.
Top with the meats and veggies in a good layer, then sprinkle with the remaining cheese. I’m all the time shocked by how simply a quiche comes together. I’m nonetheless engaged on my pie-crust abilities, however fortunately, that is perhaps the one dish the place the crust is secondary to the filling. That first bite of soppy, eggy custard makes all different thoughts fade away. …