Rule of thumb for egg/milk ratio in quiche

I like the ratio of 3 eggs to 1 cup cream or half n' half cream. To my thinking, a quiche is a sort of custard pie with a pastry crust on the bottom; an egg casserole has more milk than egg to make the custard, is usually combined with cubes of bread, seasonings, sausage/bacon/ham, and cheese; can be made the day or night before it is needed, then baked straight from the refrigerator.

Someone else may have a different take on this.

Teresa

Thank you Teresa. So is that ratio for what you would call a quiche or egg casserole, or doesn't it matter? I know quiche are generally made in round pie pans, but I also know there are "crustless quiche." As for "egg casserole," I thought if there are cubes of bread in it, it is called a "strata?" (And I think a frittata is where you start it in the skillet, but since I will generally be serving at least a dozen women, I didn't think that one was the best option.) I will periodically be making versions of this for a women's group. My thought was to routinely have the "egg dish" free of wheat products for those that can't have/don't want the wheat, but to offer a sweet treat on the side (this time apple bread) and some type of fruit. I'm looking to have the mystery taken out of this process :). Sounds like you would always recommend "thicker milk" such as cream or 1/2 & 1/2? And whatever we call it, my goal will always be to be able to prep ahead, then heat in a.m. That is where I am also a bit confused; I know with a strata, you mix it all up the night before, and bake it only once the next day. With quiche/egg casserole (no wheat), it seems that the thing to do is make & bake it, then reheat. I was wondering how this twice baking generally affects the texture, and if it is the egg/milk ratio that helps, or just making sure not to overcook/overheat it each time (so it is not too dry/rubbery, which I would think happens with overcooked eggs)?

A regular quiche recipe will reheat just fine wrapped in foil and in a low oven (300) for 15-20 minutes or so. IMO, full fat cream or half n' half makes the best quiche.

A strata and an egg casserole are the same by most standards. And yes, a frittata starts in a skillet and would be the only version that could be completely wheat free. The "crustless quiche" has baking mix or flour in it and a regular quiche would be baked in a pastry crust that contains flour.

A frittata could have vegetables and cheese in it and could be completely wheat free. From a search, it looks like a frittata could be made a day ahead and gently reheated wrapped in foil or parchment paper. So that seems to me to be your best choice for the group.

Teresa

Oh, I thought you could just skip the crust/bread for quiche/strata. I don't think I could make a frittata for a dozen "+" people - I'd need a second big skillet. Hmmm. Thanks.

I know this isn't an answer to the original question, but we like a hash brown crust now and then with quiche.

Thanks, I did try that last time, and I could do it again. I just thought with the apple bread as a side, the egg dish could be "less carby."

Elba - I baked a fritatta for a party last month for 40 people. I used an all-clad lasagna pan and about 18 eggs. I used asparagus, shallots, heirloom tomatoes and goat cheese and it was fantastic.

Fritatta for a crowd

GWlolo, that fritatta looks really good and easy! Did you roast your tomatoes or how did you prepare them?

GWlolo, thanks. So that would be an "oven frittata" where the eggs don't need to be cooked on the skillet at all. (I guess "egg casserole" is synonymous with "strata" always implies bread.) Do you agree with Teresa's ratio of 3 eggs to 1 cup of cream, or is that too much cream for this recipe (it didn't specify - just said "a generous pour").

Elba- I did maybe a cup of whole milk and 1/2 cup of cream for 18 eggs. Honestly, I did not measure, I poured and whisked with eggs till it looked milky enough for scrambled eggs.

Cooking 2 day - the tomatoes, I just cut into slices and arranged it on the top so that it would look pretty. The shallots, i sautéed and also tossed the asparagus witht the shallots before dumping all in the baking dish. I dotted the top with some goat cheese as well. The goat cheese really made the dish. The tangy melts taste was a superb compliment to the frittata. I remember I also used some Penzey's herb blend..maybe foxpointe. Some herbs will enhance the favors.

Thanks

I am so not an egg person nor do I like goat cheese. Don't like them. HOWEVER, I have a recipe for ham/cheese/mushroom strata that I love. You have inspired me to make it again this p.m. I'll use some commercial raisin bread as the bread portion, then make biscuits to go with it. Any excuse to make biscuits!

Thanks for the inspiration!

Sounds yummy!