Recipe No 565 filling Adapted 2015

Quiche base

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.

Adapted from ChefSteps

Time

Prep:

Total:

Difficulty
very easy
Yield
6–8 serves • 900 g
Metric Imperial

Processes

  • Eggs (12 large)
    600 g
  • Whole milk
    200 g
  • Cream (heavy or 35% fat)
    120 g
  • Salt
    12 g
  • Pepper
    1 g
  • Nutmeg
    0.5 g
  1. 01
    Combine and blend.

Notes

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

Bake at 165°C / 330°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 .

Storing

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

Categorisation

Category
filling
Meal
lunch
Cuisine
french
Diet
omnivorous
Tags
quiche