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Making some quiches to bring to the game. Looking at a few recipes. Some with more eggs. Some with whipping cream. Some with half and half. Your experience?

karykat | Feb 4, 201202:57 PM

One is going to be mushroom onion. The other is going to have sauteed cabbage and bacon. (Sounds wierd but reviews have been good.)

I want to use the same base for both so I've been comparing recipes.

I'm looking at three recipes:

One has 1 cup half and half, 3 eggs and a cup of gruyere.

A second one has 1 and 1/2 cups half and half, 6 eggs and 2 cups cheddar.

A third one (a Dorie Greenspan recipe) has 3/4 cup whipping cream and 2 eggs. No eggs. That one looks flatter in the picture.

What's your experience? For best taste and consistency. Also want to be sure it "sets up."

I imagine the one with whipping cream is creamier in texture.

Any thoughts>

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