Use This Ratio to Make Perfect Quiche Every Time
Quiche is one of those perfect dishes that’s great morning, noon, or night. At its core, the ingredients are simple — pie crust, eggs, milk or cream, and your favorite fillings. The key to getting your quiche just right is the custard.
The smooth baked mixture at the heart of any quiche requires just the right ratio of eggs and milk or cream. Here’s a template for the essential base mixture for quiche. Once you have this memorized you won’t even need to look up a recipe.
The custard filling is the cornerstone that can make or break a quiche. You need just the right amount of eggs and dairy. It’s essential to have just enough eggs to set the dairy, but not so many that the quiche becomes rubbery. When your quiche comes out of the oven, you want to see a little wobble. The wobble is the telltale sign of creamy, silky-smooth custard in every bite.
A Foolproof Formula for Perfect Quiche Every Time
So how do you get a quiche with a smooth, creamy custard? It all comes down to this foolproof formula. Remember this formula and you’ll be rewarded with a perfect quiche.
Quiche Ratio: 1 large egg to 1/2 cup of dairy
This ratio, at its heart, is 1 part egg to 2 parts dairy, by weight. 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.
For a standard 9-inch quiche, use 3 large eggs (6 ounces) and 1 1/2 cups of whole milk or cream (12 ounces) to fill the crust.
The dairy can be whole milk or anything with more fat than that, like half-and-half, cream, or a mix. The fat content of the dairy will affect how thick and firm (or, conversely, how wobbly) the custard will be after baking.
If you use this ratio, you’ll know that you always have the right texture in your finished quiche, especially if you’re not following a specific recipe and just throwing one together.