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.).
93 K 3.5/5 (25 reviews)
4 min.
Easy
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
Change these quantities to make:
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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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 20 RDI=1 % | 90 RDI=10 % | 1,010 RDI=40 % | 4,250 RDI: 40 % |
| Per 100 g | 6 RDI=2 % | 2 RDI=0 % | 20 RDI=2 % | 190 RDI=7 % | 790 RDI: 7 % |
How much will it cost?
- For 550 g : 1.45 €
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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 14
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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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.
36 K4 60 min.
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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Sorrel and potato quiche
For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured. The taste of sorrel makes it delicious and highly original.
7,505 1 hour 15 min.
Two-cheese quiche
This extra-tasty quiche is made with diced ham and a combination of two cheeses: Comté and Cheddar.
69 K4 1 hour 2 min.
This recipe uses (among others)
Liquid cream
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Whole milk
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Egg yolk
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Egg
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