I made a fab quiche this weekend, wanted to share:
3 egg yolks
6 egg whites
1 can of evaporated 2% milk, filled out to 2 cups w/ skim milk
approx 3 oz shredded 2% cheddar
4 Tbls fresh herbs (parsley,tarragon,thyme,oregano, chives)
salt, pepper, cayenne
In a pie crust 9" deep dish place:
apprx 3 oz cubed 2% cheddar
sauteed leeks and mushrooms
Pour over the egg mixture, decorate w/ chive blossoms and bake at 350 until just set ( knife comes out clean) around 40 minutes.
I was VERY pleased w/ the texture of the custard. I've made similar quiches over the years w/ skim milk, but the texture was never so creamy. I would point out that I never use completely fat free dairy, and I would advise against it hear as well, but I've had good luck with the reduced fat evap milk lately in place of cream. I did a bechamel for mac and cheese a while back w/ it that turned out nice.This reminded me a lot of the super-full-fat quiche at my (now-deceased) favorite brunch spot.
Now, of course the flavor would have been richer with better quality, full fat cheese, BUT the fresh-from-my-spring-garden leeks and herbs gave it all the flavor it needed!