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.).
83 K 3.5/5 (25 reviews)
4 min.
Easy
1 kg 650 g
7 IngredientsLast modified on: April 17th 2022
For 1 kg 650 g, you will need:
- 1
6 egg yolks - 2
6 eggs - 3
600 g liquid cream - 4
600 ml whole milk - 5
6 pinches grated nutmeg (optional) - 6
salt - 7
pepper - Total weight: 1,620 grams
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Times for this recipe
Preparation: 4 min.
Step by step recipe
Stage 2 - 2 min.
Add 600 g liquid cream, 600 ml whole milk, 6 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 50 RDI=4 % | 270 RDI=40 % | 3,040 RDI=150 % | 12,740 RDI: 150 % |
| Per 100 g | 6 RDI=3 % | 2 RDI=0 % | 20 RDI=3 % | 190 RDI=9 % | 790 RDI: 9 % |
How much will it cost?
- For 1 kg 650 g : 4.30 €
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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 12
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.
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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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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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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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This recipe uses (among others)
Liquid cream
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Whole milk
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Egg
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Egg yolk
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