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.).
66K 23 3.5
Last modified on: April 17th 2022
Keywords for this recipe:For 275 g, you will need:
- 1
1 egg yolk - 2
1 egg - 3
3.5 oz liquid cream - 4
3.5 oz whole milk - 5
1 pinch grated nutmeg (optional) - 6
salt - 7
pepper
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 4 min. | 4 min. |
Step by step recipe
Stage 2 - 2 min.
Add 3.5 oz liquid cream, 3.5 oz whole milk, 1 pinch 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 507 Kcal or 2,123 Kj | 18 gr | 8 gr | 45 gr |
| 25 % | 7 % | 1 % | 7 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 188 Kcal or 787 Kj | 7 gr | 3 gr | 17 gr |
| 9 % | 3 % | <1 % | 3 % |
How much will it cost?
- For 275 g : 0.71 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Thin endive tart
This thin tart (made with puff pastry) is a sort of quiche. It is fairly light, with smoked ham and endives fried from raw (not blanched first).
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Leek and fresh tuna tart
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche mixture.
71K5 1 hour 15 min.
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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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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bread-crust quiche
Use quiche filling mixture to transform a dry loaf into a spectacular bread-crust quiche. It can be enjoyed on its own or is ideal as an aperitif snack. The bread crust will crisp up when it is baked a second time, the perfect foil for the soft quiche filling.
18K4 58 min.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Gratin with Parmesan flavours, Peach and verbena feuilleté, Celery soup bourguignonne style, Celeriac and parsley soup, Indian rice pudding, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Lemon creams, Celeriac in cream and mustard sauce, Apple Batter Puddings, Cream of cauliflower soup with smoked haddock , ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Paris-Brest, Fish in white wine, Flognarde, Chocolate cream, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Gâteau Basque , French toast "cordon bleu", Pink Reims biscuits, X-Files cookies, ... All |
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