Spinach Feta Cheese Quiche Recipe (2024)

FAQs

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

To give fresh spinach a softer texture, you can cook it first before adding it to the quiche. This guarantees the spinach is soft when your quiche is finished cooking. It also allows you to cook the spinach with other ingredients, which may give it more flavor.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Home Chef Spinach And Feta Quiche (1 serving) contains 16g total carbs, 16g net carbs, 15g fat, 8.6g protein, and 233 calories.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Using fillings that are too wet.

So if you're adding fillings like vegetables, make sure they are as dry as possible. Follow This Tip: Make sure your fillings are as dry as possible. Sauté your mushrooms so that all of their moisture is gone, and squeeze cooked spinach to get as much remaining water out as possible.

The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough, while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.

Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Can I use milk instead of cream in my quiche? ›

Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

You can freeze quiche for up to 3 months with excellent results, and you have several options for doing it: You can assemble and freeze it before baking, you can bake and then freeze the quiche for reheating later or you can freeze the unbaked filling and crust separately.

Heavy cream provides more fat, richness, and thickness. Milk is lower in fat and calories. Use heavy cream when you specifically need those properties whipped cream, frosting. Milk works for some cooking/baking uses.

Bake for 45-50 minutes until the quiche is cooked through and just slightly wobbly in the very center. Is milk better than heavy cream in quiche? Whole milk creates a nice texture to your quiche, but doing a combination of heavy cream and milk increases the fat content and creates a slightly richer texture.

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

The cream eggs appear to be more fluffy and are less “broken apart” plus they have a richer more buttery taste because they are softer and more tender. There you have it! Scrambled eggs 101, now don't forget you can added whatever you want to the mix like vegetables, ham/bacon, cheese!