Can you make quiche without cream

Love this recipe! All your helpful hints are very beneficial. I have a hint to share. If you are going to freeze the quiche, cut in to portions and wrap individual pieces in press and seal wrap. Put all pieces in to a plastic freezer storage bag in a pie shape. You can then take out a piece or two when you need it.

Warm frozen in microwave at 30 second intervals until heated through. Usually seconds depending on size of individual piece. Easy way to have quiche anytime you want it! Very helpful, thank you. It may sound unimportant, but really appreciate your cooling step, it really helps the quiche to set up. I made two today, and they were both beautiful and delicious. MOST everything went as planned. Using the whisk attachment for my immersion blender sent egg all over the kitchen counter!

Just had to dig out another egg. Discovered my parchment paper had disappeared and ended up using aluminum foil and the covers for two small saucepans to keep the piecrusts from bubbling up. Worked just fine. Forgot the salt and pepper! But the cheese in both and the bacon in one made them plenty salty. I used gruyere with bacon and smoked gouda with spinach plus a little parmesan on top before adding the egg mixture. The cheese made the tops such a lovely color.

Will definitely do this again; got rave reviews. I took pictures if you are interested. This turned out awesome. Thank you for the ratio it was perfect. Thank you for clearing up so many questions that I almost have up. ALL of your tips is what helped me make exactly what I was looking for, I can thank you enough!

This is a great recipe! I have made it at least half a dozen times and it comes out perfectly every time. I pour the egg mixture through a sifter to get the little bits of egg out. Go for it with the cream, it is totally worth the extra calories. Of course as a French women and French Chef I often express my bias for authenticuty. I prefer a French-Gruyere to the Swiss for flavour, and check the bacon for salt before adding it to the recipe. In my quiche I use 8 slices of smoked streaky bacon and 2 eggs and 1 egg yolk and I use double cream rather than milk.

An addition of white pepper is essential. In France chestnuts often replace the mushrooms in the duxelles. Nevertheless my family finished the above pie and enjyed a good Alsace Reisling to accompany. I am still able to spend a month every year to visit my birth-home in Normandy and to eat, drink and converse on food and of course to enjoy the quiche of the region, made with tart apples, cambenbert, local ham and eggs, chestnut and truffle duxelles and creme-fraiche topped with fresh grated nutmeg and all in a beutiful pete-brise and specially knowing that, unlike Canada and the United States, there are no restrictions or additive imposed on the dairy products and flavours to die for.

Bon appetite'. Reviews: Most Helpful. It was so easy to make, and delicious. Even my meat-and-potatoes father raved over this dish. It tastes even better warmed up for left overs the next day. Only down side is that it takes much longer to cook than the recipe indicates. Other than that - divine.

Will always use this recipe from now on. Note: Cooking time is more like an hour! Have tried this recipe twice now. I added an extra egg and fresh mushrooms. My wife and I liked this a lot and both had seconds. If you like quich, you'll certainly like this.

The left overs are were just as good the next day! I give this one five stars! Joydee Mccorkle. The main reason some had trouble with the cooking time is probably because they put a very cold quiche into the oven.

Everything should be at ROOM temp to cook according to recipe. This rule of thumb goes for everything I cook. To stop this happening and keep a good shape, you need to weigh it down. You can buy special ceramic baking beads to do this, but if you don't have any then plenty of other things in your cupboard will do the same job. Cover the pastry with some greaseproof paper and use any dried food such as rice, lentils or beans to hold the pastry down.

When the pastry is cooked, just tip them back into a jar to use again. Quiches are great served cold. Just take them out of the freezer the night before and leave to defrost in the fridge overnight. Cover it with foil to prevent it from going dry. It's best to reheat them in the oven rather than microwave as the eggs can go a bit rubbery in the microwave. Quiches are great for using up leftovers and reducing food waste as you can add in pretty much any leftover veg or bits of cooked meat that aren't necessarily enough to do much else with.

As they can be frozen, why not make a few at a time to save on energy costs too. The basis for the quiche is eggs, milk and cheese. After that, you can add pretty much any veg.

Remember to fry any veg first and only use cooked meat. Some of my favourite filling ideas are :- onion, bacon, spinach, mushrooms, peppers, caramelized onion, butternut squash. This is a great dish for adding your own personal touch and using up whatever you have. For more easy ideas on what to include in packed lunches, click here. The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Quiches are great lunch ideas and delicious served hot or cold. Cook Mode Prevent your screen from going dark. Prep Time 10 mins. Preparation and cooking time.

Total time 50 mins. Share on facebook. Share on twitter. Share on pinterest. Email to a friend. Beat the eggs and milk together, season and pour over cheese and bacon.