Quiche base

Adapted from ChefSteps

Breaking down a recipe into core components makes your recipe library more flexible. This quiche base is a great example of that approach. Rather than including the quiche base in all quiche variations, you can use this versatile base and add fillings such as bacon, leek and cheese to make Quiche Lorraine.

Time

5 minutes total

Storage notes

Store in an air-tight container in the fridge for up to 3 days.

Difficulty

very easy

Yield

900 g (servings 6 –8)

Ingredients

Weight

Volume

Procedure

Eggs

600 g

12 large

Whole milk

200 g

6⅗ fl oz

Cream (heavy or 35% fat)

120 g

8 tbsp

Salt

12 g

30 dash

Pepper

1 g

10 dash

Nutmeg

0.5 g

Combine and blend.

Adapted: 2015.

Notes

This is a versatile base which can be used to make favourites such as Quiche Lorraine.

Bake at 165°C / 329°F to a core temperature of 78°C / 172°F. The actual time will vary depending on the depth of the filling; starting checking the temperature after 25 minutes.

Nutrition

Serving size 150 g; calories 224.8 kcal, kilojoules 941.1 kJ, protein 13.5 g, carbohydrates 2.8 g, sugar 1.8 g, fat 17.4 g, saturated fat 8.2 g, unsaturated fat 11.8 g, trans fat 0 g, fiber 0.1 g, cholesterol 389.6 mg,

Type filling

Author bhsimon

Yield

Servings

–

Serving size 113–150 g

Serve	Per serve
Energy (kcal)	224.8
Energy (kJ)	941.1
Protein (g)	13.5
Fat (g)	17.4
Carbs (g)	2.8
Sugars (g)	1.8
Fiber (g)	0.1
Sodium (mg)	892.6
Cholesterol (mg)	389.6

Full details