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.).
106 K 3.5/5 (25 reviews)
4 min.
Easy
1.45 €
550 g
7 IngredientsLast modified on: April 17th 2022
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
Times for this recipe
Preparation: 4 min.
Step by step recipe
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.
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.
How much will it cost?
- For 550 g : 1.45 €
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 recipeSee them all 14
Country filo tart
For this recipe, we use strips of filo pastry, assembled in circles in a tart mould, which are then filled with Reblochon cheese, potatoes and cooked meat, and finally topped with a quiche filling. The resulting tart is very tasty and crisp, but also very light, since it doesn't require a...
18 K 1 hour
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.
173 K4.9 1 hour 5 min.
Two-cheese quiche
This extra-tasty quiche is made with diced ham and a combination of two cheeses: Comté and Cheddar.
72 K4 1 hour 2 min.
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
264 K 34.7 2 hours 30 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
423 K 14 1 hour 15 min.
This recipe uses (among others)
Liquid cream
Like these other recipes: Asparagus "en petit pois", Gratin of potatoes with morels and yellow wine, Lemon and lime cakes, Chestnut cake, Creamy Winter Vegetable Soup, ... See them all 171
Whole milk
Like these other recipes: Milk rolls, Paris flan filling, Cannelés, Cream of cauliflower soup with smoked haddock , Celeriac and parsley soup, ... See them all 68
Egg yolk
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Clementine Creamy, Chocolate mousse with hazelnuts, Breton sablé biscuit dough, You should not leave egg yolks in contact with sugar, ... See them all 75
Egg
Like these other recipes: Chocolate tart, Half-cooked chocolate cake with raspberry coulis, Apple custard tart, Pistachio shortbread biscuits, Lime (or lemon) curd, ... See them all 245
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025487 K 25 20 min.
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest. July 21th 2019118 K3 60 min.
Canadian apple crumble
The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian. August 4th 201989 K3 1 hour 25 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020382 K 24.6 55 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.