By ERICA MARTINEZ
The Egg-To-Dairy Ratio You Should Know For Silkier Quiches
The perfect custard-like quiche requires a half-cup of milk for every large egg, so if you’re cracking three eggs for your quiche, you’d want to use 1.5 cups of milk.
The quiche’s texture is created when the fat from the milk combines with the protein of the eggs, and when baked, it results in a creamy and rich texture.
You’ll need plenty of fat for the silkiest texture, so opt for whole milk, half-and-half, or heavy cream. The quiche is done when the toothpick you stick in it comes out damp.
A more foolproof plan involves an instant-read thermometer. Once the center is 160 degrees Fahrenheit, let it rest at room temperature before serving.