Basic Quiche Batter
I always make the basic batter to have on hand then you can add any filling to the pie shell you want. This will keep for a week or so in the refrigerator, so it's nice to make extra and all you have to do is pour and bake. This is a classic french quiche batter,
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1 cup heavy cream
- 1 cup half-and-half cream
- salt, pepper and fresh nutmeg to taste
- Carbohydrate 2.42688750161931 g
- Cholesterol 428.04125003535 mg
- Fat 18.2725000099293 g
- Fiber 0 g
- Protein 12.9866875011392 g
- Saturated Fat 8.4787225061807 g
- Serving Size 1 1 Serving (139g)
- Sodium 149.2025000176 mg
- Sugar 2.42688750161931 g
- Trans Fat 2.02482750051228 g
- Calories 224 calories
Beat the eggs, add the cream and half and half. Mix well. Add to unbaked pie shell with any filling you want. It's sometimes easier to season the ingredients in the pie shell then add batter as then the seasonings won't settle to the bottom of the batter. Bake quiche in a preheated 375 degree oven for approx 30 to 45 minutes or until filling is set. Baking time depends on size of pie shell. Smaller 6 inch pies will bake in approx. 30 minutes. Larger fluted edge tart pans will take approx 45 minutes or so.
