Can I use yogurt instead of cream in quiche?

Because I don't have any fucking cream

Because I have Greek yogurt in but no cream!!!

Depending on how deep your quiche baking vessel is, and how "thin/watery," and how acidic your yogurt is, yes.

Meaning: the deeper the vessel, the more appareil (= batter/custard) you need, and so the longer amount of time said custard needs to spend in the oven. If you use a cultured/inoculated dairy, there's a chance that custard will get too hot and the culture will curdle the custard before the eggs each coagulation temperature. If this happens, the baked quiche appears over baked, separates, and gets soggy.

I love the answers from people who said they use thick yogurt to decrease eggs in quiche - it sounds like it taste great! But, those eggs are there to bind the custard in the oven, so if you lower the egg - liquid ratio too much, your quiche could spend all day in the oven and still not "set."

I don't mean to complicate the question because I think substitutions are GREAT and I always want to ENCOURAGE spontaneity and curious, experimental cooking and baking! This is the way we learn what works and doesn't work - and that even mistakes can taste delicious! So I hope you did it and you're enjoying a delish supper :}

Shalini - I want to use yoghurt instead of cream because I have yoghurt in the fridge but no cream, and it's pouring rain, and it would be a very wet walk to the shops.

I think you just have to experiment to see what you like best; I think that making substitutions to this or any other recipe should have a goal, like reducing fat or cholesterol or adding another layer of flavor. I substituted low-fat yogurt for the cream and some of the eggs to reduce fat and cholesterol and add a little tang; it also meant that I could reduce the amount of shredded cheese, which meant that I was able to further reduce calories, fat, and cholesterol. I use skim mozzarella or low-fat provolone for the same reasons and, I love quiche but I hate pastry pie crusts.

what about creme fraiche?

what about creme fraiche?

I add 2 c. plain unflavored yogurt and reduce eggs to 3. I also use sliced mozzarella or provolone to line the pie pan so no pastry crust is needed. I like to sprinkle diced ham and shredded cheddar over the bottom of the cheese crust, then pour in the egg and yogurt filling, then top with minced shallots and roasted red pepper. This makes a really tangy, light, and fluffy quiche and is a big hit with family and friends.

Shalini, lactose intolerance to uncultured cow's milk. Using goat or sheep milk might also work... I have had limited success (flavor). Do make sure to use full fat yogurt, as the fat has binding properties (think of runny pudding made with skim milk).

Another way to incorporate it would be to use Greek yogurt, put it in a strainer lined with a coffee filter and let the way drip out, then in corporate it into you quiche in a goats milk type fashion. This method takes it from yogurt to yogurt cheese. Enjoy

Greek yogurt could work, but why would you want to substitute yoghurt for cream in a quiche?? Is it because of the fat content? You could try half and half or whole milk instead, to have the right consistency and ratio of liquid needed in the recipe.

Also make sure it is unflavored - which includes vanilla. Try locating at a Greek deli.

In my opinion you could but I would use full fat yogurt.