Custard quiche

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Quiche fits the bill any time of day, be it breakfast, brunch, lunch, or dinner. You can make it rich and decadent, with the butteriest crust and heaps of cheese, or you can lighten it up and pack it with flavorful veggies. Whichever way you choose, it’s a guaranteed hit. That is, as long as you avoid a few common quiche-making mistakes. Baking a quiche is really quite simple. In its most basic form, it’s a custard of eggs and milk baked in a pie crust.

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By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again. Best Quiche Recipes, Goat Cheese Quiche, Creamed Leeks, Cheese Quiche, America's Test Kitchen Recipes, Quiche Recipe, Quiche Lorraine, Cooks Illustrated, Americas Test Kitchen

By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again. After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, 1 cup of milk, and 1 cup of heavy cream. We found that a baking temperature of 375 degrees was low enough to set the custard gently and…

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