Quiche questions.

[Reciprocity]

This will be my first time making quiche and the recipe calls for half-n-half but all I have is whole milk and buttermilk. Can I substitute either or a mixture of both of these?
Thanks Reciprocity.

Oh here is the recipe I'm using.

QUICHE, BASIC RECIPE MIXTURE

Servings: 6
Yield: 1 Quiche


1 each 9 Inch Pie Shell -- unbaked
2 Ounces Swiss Cheese -- shredded
1/2 Cup Cooked, Meat, Vege, Seafood

6 each Eggs -- large
1 1/2 Cups Half And Half
Salt and Pepper -- to taste
Herb Or Spice -- to taste


<1) Sprinkle Cheese and Meat, vegetable etc in Pie Shell.[br />
<2) Beat Eggs. Blend in Half & Half and Seasonings. Pour Egg mixture over filling in pie shell.[br />
<3) Bake at 375°F in deck oven for 35 to 40 minutes OR---at 325°F in Convection oven for 25 to 30 minutes. Quiche is done when a knife in center comes out clean [br />
<4) LET STAND 10 MINUTES. Cut pie into 6 wedges.[br />

NOTES : QUICHE LORRAINE: Swiss, bacon, onion. Dash nutmeg & cayenne.

OPTIONS: Other quiches - onion, parsley, ham, sausage, leeks, nutmeats, green pepper, mushrooms, paprika, dill, basil, thyme, curry powder.

[Kali]

1. yes the milk- justst a touch extra butter if you want to up the fat...

edit to clarify - use the whole milk, not buttermilk

[Reciprocity]

2. Thanks.

My girls (hens) have been laying eggs like no bodies business. I have already made a pound cake and now moving on to something else that requires six eggs.

[Kali]

9. Lucky you

I am down to 3 hens and 2 are almost granny status - you can freeze eggs for cooking - scramble a dozen and put in icecube trays then use one cube per whole egg in recipes.

Also deviled eggs tend to dissappear fast - but make sure the eggs are at least two weeks old before you boil them or they will be hard to peel.

Throw one or two in whenever you make soup too - it will thicken and add protien. We make fried rice a lot and use at least one or two per person in that. The kids all know how to make fired egg sandwiches...scrambled eggs and potato burritos for breakfast etc.

Wish I was in need of using excessive eggs!

[Reciprocity]

11. My girls are mostly granny status as well.

I was lucky getting a few eggs a day with the lack of light and most of the older gals molting. I think it's this wacky Texas weather with it's 80 ° winter that has them thinking spring has sprung.

[Gormy Cuss]

3. Yes to whole milk.

You may want to add a wee bit more cheese, say another half an ounce, to compensate for the fat loss or an extra tablespoon of filling ingredients.

[calico1]

4. Use the milk but not the buttermilk. n/t

[FuzzySlippers]

5. I would put in a LOT more cheese than that.

2 oz. is going to give it hardly any cheese taste at all. Are you putting anything else in?

[Reciprocity]

6. Yes some sausage and bacon.

I thought it sounded a little light on the cheese. Would a cup be too much?

[FuzzySlippers]

7. At least a cup.

I haven't made quiche for a while, but I think I use nearly 8 oz., which is about two cups of shredded cheese.

On edit: 8 oz. would probably make for too much filling in your case because you're using more eggs and liquid than I do. I usually use 4 eggs and 1 cup of cream.

[SOteric]

8. You can use whole milk, but you may encounter problems

in the finished product.

Quiche is basically a savory custard in a pie shell. Baked custards need the higher fat content in the milk to keep them from breaking and weeping (getting all curdled looking) and to keep the finished texture silky.

So the texture of your finished quiche, even if it doesn't break, will not be as desirable as it would if you used the half & half.

Putting extra butter or bacon fat into the mix can up the fat content, but it doesn't emulsify as well, so the result could be sketchy. If any thing, I'd recommend an extra egg yolk in the batter. It will add fats and will emulsify better.

[Reciprocity]

10. Thanks y'all!

It turned out great. So great that there's not much left of it.