Quiche making and how many eggs to use

I read one of your articles about making a super creamy quiche, using 8 eggs. Is the ratio in that recipe transferable to your other quiche recipes? Most of your other recipes only use 4. Thank you.

  • Posted by: kbd762
  • May 23, 2019
  • 1 Comment

1 Comment

Smaug May 24, 2019
Nobody going to answer this? I'm not much of a quiche guy, but I have been making tiny lunch quiches of late to work on a crust recipe; an egg and a yolk to 1/2c. liquid (enough for a 6" quiche)produces the sort of soft, barely set custard generally preferred in quiches. There's no reason you can't add more eggs, or yolks, if you like a firmer, eggier sort of filling. At some point you're making an omelet rather than custard, but there's a good deal of leeway.
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