Can I substitute 2% milk for cream, for a quiche? Trying to make a healthier quiche!

Forgot to add: if I'm going to the trouble of making something that involves dough, I want to get as much applause as possible for the finished dish! That means cream. :-)

Unless you eat quiche made with cream or half-and-half often every week, and also frequently eat foods higher in fat content at other meals, the savings you gain by using lower-fat milk is minimal and you will sacrifice some taste. As I've been lectured by my doctor, it's what we do every day that makes a difference, not the dishes we do occasionally.

I love those people who avoid the steak dinner and "suffer through" a lite salad .... With Ranch Dressing.
Same thing?

Yes. Just don't even think about using reduced fat cheese! I use low fat or skim milk in quiche all the time. If the other ingredients are good, it will be great.

Yes. Would you notice a difference in a side-by-side taste test? Probably. But I doubt you'll notice too much of a difference when you eat it on it's own, and it certainly won't make it 'wrong' - it's your quiche and if if it tastes good to you, then it is being enjoyed the way ti was intended! If it feels like it's missing something, you can up the fat content the next time around.

No. Please just use the cream... Eat a smaller piece and enjoy it the way it was intended.

I use whole milk. My kids eat quiche EVERY morning. I make 1 every 3-4 days. I needed to make it healthier too. Turkey sausage, yellow squash puréed, low fat cheddar, chopped spinach. Yum!

It's been a long time since I've used cream in a quiche (other than using up a couple of ounces languishing in the fridge) - but I don't use 2% or skim either. I just use regular full fat milk. With the eggs and cheese, it provides plenty of richness. So maybe that's a compromise?

How about using buttermilk, which is naturally low-fat? I use it exclusively in quiches and that buttermilk tartness really makes them shine.

Yes, you can. I've done it but I find that it isn't quite as rich as quiche should be.

A healthier quiche is somewhat of an oxymoron, in my opinion anyway. One of those foods where I think you just have to go for it. I'd vote for cream.

My mom made quiches for years and always used skim milk. I'm not sure anyone ever knew the difference. The eggs add a richness themselves. Just don't leave out the yolks!

Sure. It won't be as rich and smooth. Personally, I think full fat dairy not only tastes the best, but is healthier as well, but that is a personal thing.