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Quiche filling mixture

The basic mixture for filling quiches is made with seasoned eggs, cream and/or milk. It can be used in many kinds of savoury quiches and tarts, with different ingredients added (lardons, cheese, salmon, etc.).

70K 3.5/5 based on 24 reviews

Last modified on: April 17^th 2022

Keywords for this recipe:

For 550 g, you will need:

1 2 egg yolks
2 2 Eggs
3 200 g liquid cream
4 200 ml whole milk
5 2 pinches grated nutmeg (optional)
6 salt
7 pepper
Total weight: 540 grams

Change these quantities to make: 275 g 550 g 1 kg 100 g 1 kg 650 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
4 min.	4 min.

Step by step recipe

Stage 1 - 2 min.

Put 2 egg yolks and 2 Eggs into a large bowl.

Stage 2 - 2 min.

Add 200 g liquid cream, 200 ml whole milk, 2 pinches grated nutmeg, salt and pepper.

Whisk together until evenly mixed.

Stage 3

Your quiche filling mixture is ready for use.

Remarks

You can vary the proportions of cream to milk, adding more cream and less milk for a richer filling, or even all cream.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,014 Kcal or 4,245 Kj	35 gr	15 gr	90 gr
51 %	14 %	1 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
188 Kcal or 787 Kj	7 gr	3 gr	17 gr
9 %	3 %	<1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Milk

How much will it cost?

For 550 g : 1.42 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Quiche Bretonne

This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.
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Quiche Lorraine

Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
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Maroilles cheese quiche

Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
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Salmon and spinach quiche

This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
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Filo leeks and cheese tart

This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.
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See all recipes that use it

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Turnip and sesame puree (tahina) soup, Plum and almond panna cotta, Celeriac in cream and mustard sauce, Tarte Normande, Chocolate sauce, ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Cauliflower "moelleux" in ramekins, Pear and chocolate tart with a hint of mint, Canadian rice pudding, Chocolate rice pudding, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Scallops with crunchy vegetables and wine sabayon, Chocolate mousse, Chocolate cream, Chicken breasts in a potato crust, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Leek and Mimolette tart, Toasted-flour biscuits, Chocolate almond cookies, Stuffed baguette , ... All

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