Quiche Batter

This quiche batter is used in tall fluffy custardy quiches like Quiche Lorraine.

Ingredients

  • 2 cups milk
  • 2 cups heavy cream
  • 6 eggs
  • 1 tbsp kosher salt
  • ¼ tsp fresh ground white pepper
  • 10 gratings of nutmeg, or to taste
Quiche Batter

Photo: Ngguls / Wikimedia Commons / CC0

Equipment

  • Blender
  • Measuring cups and spoons
  • 1½ quart (or bigger) saucepan

Procedure

  1. Combine the milk and cream in the saucepan over medium heat. Cook until scalded and a skin forms, then remove from the heat and let cool slightly.
  2. Combine the eggs, salt, nutmeg, and pepper in the blender.
  3. With the blender running, drizzle in the milk mixture, and keep blending on high speed for 1 minute.
  4. Use immediately as directed in your quiche recipe, or set aside for later.

Notes, tips, and variations

  • If the total batter volume is too large to fit in the blender, you may need to work in batches, dividing the quantities evenly to scale. Alternatively, you can blend in as much of the milk as will fit, then whisk in the remaining milk in a larger receptacle.
  • If setting the batter aside to use later, make sure to blend it for about 30 seconds before using in order to aerate it.