ChefGeoff
Assistant Cook
I would like to make a quiche - this is my first. I've researched and reviewed several recipes, but one thing that confounds me is the ratio of egg to liquid (half and half, cream). I have seen some as little as 1/3 cup per egg, and some as much as a cup per egg (deep dish).
Who knows the ins and outs? Will cream or half and half produce a better quiche? How does the addition of the liquid help the quiche?
Also, I've seen people say to brush the crust with eggwhites and blind bake to keep it crispy - is this a good practice?
Thanks!
Geoff
Who knows the ins and outs? Will cream or half and half produce a better quiche? How does the addition of the liquid help the quiche?
Also, I've seen people say to brush the crust with eggwhites and blind bake to keep it crispy - is this a good practice?
Thanks!
Geoff