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Quick QUICHE question!

(6 Posts)
PinkPussyCat Tue 12-Aug-08 14:26:09

When whisking up your eggs for a quiche/flan (never sure what the difference is there!) do you add anything else such as milk/cream/creme fraiche? And what does it do - does it lighten the eggy mixture?

Sorry for all the Qs!smile

Bewilderbeast Tue 12-Aug-08 14:30:19

cream or milk always, otherwise you're just making omlette!

It gives it that light wobbly yummy texture.

ib Tue 12-Aug-08 14:34:50

Usually cream or creme fraiche. Makes it less eggy iyswim.

PinkPussyCat Tue 12-Aug-08 14:35:18

Excellent BB! That's kind of what I thought. Ta muchgrin

PinkPussyCat Tue 12-Aug-08 14:36:08

Which would be best to use? Or do they all give similar results?

Bewilderbeast Tue 12-Aug-08 19:16:17

cream is richer. If i use milk I add an extra egg yolk but that's just me, never used creme fraiche

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