Can I make quiche without cream?

moments_of_sanity

I have looked around the world of google for quiche recipes that don't use cream, however, it seems if you don't use cream they suggest full fat milk or cream cheese instead but I don't have anything other than semi-skimmed milk and want to have my second NSD today. Does anyone have a recipe for quiche using just milk at all please?

room512

I never use cream I always use skimmed milk in quiche (as that's what we have). If you google 'quiche with milk' loads of recipes come up (I can't recommend one as I seem to use a different recipe each time!)

I_luv_cats

moments_of_sanity wrote: »

I have looked around the world of google for quiche recipes that don't use cream, however, it seems if you don't use cream they suggest full fat milk or cream cheese instead but I don't have anything other than semi-skimmed milk and want to have my second NSD today. Does anyone have a recipe for quiche using just milk at all please?

Thanks AlfieBlue

INGREDIENTS:

Basic recipe for shortcrust pastry (can use bought)
Flour for rolling
2 rashers bacon (not pre cooked - small pieces will cook fine in quiche in oven)
2 tomatoes
2 eggs
1/2 pint milk (cream) whatever takes your fancy!
2 ounces cheddar cheese (though I usually go for 3-4 ounces to give it cheesy oooomph!
1 small onion
Salt and pepper

EQUIPMENT:

Rolling pin
Measuring jug
Sharp knife (under supervision :rotfl:)
Fork
20 cm (8 inch) ovenproof pie or flan dish
Chopping board

1. Oven on at Gas Mark 5 (electric 375F/190C)
2. Make/buy pastry - roll out and line flan dish
3. Skin 1 tomato, spear on fork, hold over hotplate or gas flame until it pops. (Under supervision ). Peel off skin, thinly slice and lay over the base of the pastry
4. Finely chop small onion and sprinkle over the tomato
5. Remove rind from bacon and cut rashers into tiny pieces. Add these to the dish
6. Grate cheese and sprinkle over top of all other ingredients
7. Beat eggs into milk (or cream) and add salt and pepper.
8. Pour carefully over cheese and other ingredients
9. Bake for 30-40 mins or until set. Allow to cool slightly before serving
10. Decorate top with other tomato sliced thinly.

Lovely quiche - simples - enjoy xxxx


I used only skimmed milk successfully

moments_of_sanity

room512 wrote: »

I never use cream I always use skimmed milk in quiche (as that's what we have). If you google 'quiche with milk' loads of recipes come up (I can't recommend one as I seem to use a different recipe each time!)

I must be a computer idiot as when I type 'quiche with milk' I get one's that suggest full fat milk, cream cheese or creme fraise!

Thank you very much for your help, I can now have another NSD :j

moments_of_sanity

I_luv_cats wrote: »

Thanks AlfieBlue

INGREDIENTS:

Basic recipe for shortcrust pastry (can use bought)
Flour for rolling
2 rashers bacon (not pre cooked - small pieces will cook fine in quiche in oven)
2 tomatoes
2 eggs
1/2 pint milk (cream) whatever takes your fancy!
2 ounces cheddar cheese (though I usually go for 3-4 ounces to give it cheesy oooomph!
1 small onion
Salt and pepper

EQUIPMENT:

Rolling pin
Measuring jug
Sharp knife (under supervision :rotfl:)
Fork
20 cm (8 inch) ovenproof pie or flan dish
Chopping board

1. Oven on at Gas Mark 5 (electric 375F/190C)
2. Make/buy pastry - roll out and line flan dish
3. Skin 1 tomato, spear on fork, hold over hotplate or gas flame until it pops. (Under supervision ). Peel off skin, thinly slice and lay over the base of the pastry
4. Finely chop small onion and sprinkle over the tomato
5. Remove rind from bacon and cut rashers into tiny pieces. Add these to the dish
6. Grate cheese and sprinkle over top of all other ingredients
7. Beat eggs into milk (or cream) and add salt and pepper.
8. Pour carefully over cheese and other ingredients
9. Bake for 30-40 mins or until set. Allow to cool slightly before serving
10. Decorate top with other tomato sliced thinly.

Lovely quiche - simples - enjoy xxxx


I used only skimmed milk successfully

Thank you so much, I really appreciate your help :A

I_luv_cats

moments_of_sanity wrote: »

I must be a computer idiot as when I type 'quiche with milk' I get one's that suggest full fat milk, cream cheese or creme fraise!

Thank you very much for your help, I can now have another NSD :j

here's my tasty pic: (Bacon, tom, onion, broccoli, egg. 6 oz mix of granary + white flour / 3 oz flora buttery - 40min. )

moments_of_sanity

I_luv_cats wrote: »

here's my tasty pic: (Bacon, tom, onion, broccoli, egg. 6 oz mix of granary + white flour / 3 oz flora buttery - 40min. )

That looks lovely, might have to see if I can sneak any broccoli in it (DH hates it with a passion!) :rotfl:

[Deleted User]

Never made a quiche with cream - always 2-3 eggs plus a little milk but always strong cheese

System

No I don't use cream either. Just semi skimmed milk.

Evil_Olive

I never use cream, or any other bulking agents - I don't like the texture it gives - I can't stand shop-bought quiches for the same reason. My quiches are basically just an omelette in a pastry case -egg whisked with a bit of milk and the pre-fried bacon/veg mixed in then poured straight into the pastry case, sprinkle with cheese & bake. I have to have that 'eggy' texture

moments_of_sanity

I made two last night using just milk and both DH and DD said how nice they were so thank you all so much. I put broccoli in mine and DD's half and DH had the last four sad looking mushrooms in his bit along with some Richmond meatballs that I found lurking in the freezer.

I will continue to make quiche without the cream as that is the bit that adds to the overall cost :j