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Thread: Subbing milk for cream in Quiche recipe

  1. #1
    Join Date
    Apr 2002
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    California
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    Subbing milk for cream in Quiche recipe

    Instead of using cream in a quiche can I just use 1% milk instead? Not only would this bring down the calories, but it's all that I have. It calls for 3/4 cup whipping cream, that seems like a lot to me. What do you think, will this sub. greatly change the taste and texture of my quiche?

    Thanks,

    Krystal

  2. #2
    Join Date
    May 2002
    Location
    Atlanta, GA
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    I've successfully used evaporated skim milk in quiche to replace the cream, and it dramatically dropped the fat & calories. I think 1% milk may change the texture of the quiche too much - just MHO.

  3. #3
    Join Date
    Jul 2001
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    Euclid, Ohio
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    I use 1% all the time and it tastes fine.

    Stefania might be right about it changing the texture though, I wouldn't know since I always use milk.
    Peggy
    ...Wag more
    Bark less

  4. #4
    Join Date
    Sep 2000
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    Troy, MO
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    I use skim milk all the time without a problem. The texture seems fine to me, but it is really all I know since it is the only way I fix it. If I have FF half and half around I would throw that it. Gina
    Change your mind, change your body

  5. #5
    Join Date
    Jun 2000
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    Lone Star State
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    That's the way I would do it too -- if not with skim. If I think the dish needs a little more substance from the milk, I may use evaporated of add a little nonfat dry milk to equal evaporated. I also use skim and add a touch of butter sometimes. I only use cream when it's reall an essential part of the dish, but for quiche, you'll be fine.

  6. #6
    Join Date
    Apr 2001
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    Madison, WI USA
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    I never use cream in quiche. It's definitely not needed (I try to be selective with my fat....would rather have less cream and more cheese! :-)

    I've also used evaporated skim milk, which is good. That way I can easily keep some on stock and not have to deplete my "cereal milk" supply.

  7. #7
    Join Date
    Mar 2001
    Location
    Birmingham, Michigan
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    I've used half and half or 2% milk or a combo of both and they have all worked just fine!

  8. #8
    Join Date
    Nov 2002
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    Seattle, WA
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    447
    I have used fat free half and half and it worked great!

  9. #9
    Join Date
    Apr 2002
    Location
    California
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    402
    Thank you for the replies. I went ahead and used skim milk w/ probably 2 tablespoons of cream and it came out perfect. Is it possible that cage-free organic eggs are creamier then regular store eggs? I don't know if it's all in my head, but they just seem better.

    Anyway, the quiche tasted really good and had a LOT less calories then the original recipe!

    Thanks again,

    Krystal?

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