Have you ever had a strong hankering for a particular dish and are disappointed when you look in your fridge to discover you don’t have all the ingredients? It can be so disheartening.
Quiche is the perfect morning and brunch food. This egg-based dish encased in pie crust can have almost anything that you want in it. You don’t have to have heavy cream on hand to make a quiche. You can make your own cream or you can forgo it completely.
Make Your Own Heavy Cream
Heavy cream is the rich base of many dishes. It is made from the fatty part of cow’s milk. In fact, that’s what the difference is between heavy cream and regular milk: the fat content. Adjusting the fat content of a recipe is tricky.
Oftentimes, if you cut out fat from a recipe, you’ll end up with a less rich result. This is great if you’re trying to cut calories but if you desire a quiche that tastes just the same as the one that they serve at your favorite brunch spot, you’re going to need to keep fat in the dish.
One of the most common ways to turn milk into pseudo heavy cream is to add butter. Melt down one-third of a cup of butter. It’s best to do this in a saucepan over low heat, but you can also pop it into the microwave in 20-second intervals until the butter has melted down.
While your butter is melting, measure out two-thirds of a cup of whole milk. Allow it to sit out on the counter at room temperature. Once the butter is melted, set it aside. Allow it to cool for approximately 10 minutes. If it’s very cold in your home, you may wait less time.
You want the butter to be cooled down, but not congealing into its solid form. When the butter has cooled, add it to your milk. Whisk the butter in the milk well until both parts are well incorporated. Now you have heavy cream!
You can do the exact same thing with half and half. To those who aren’t baking connoisseurs, heavy cream and half and half seem like the same thing. Unfortunately, they are not.
Half and half is actually half heavy cream and half milk. A lot of people prefer half and half over heavy cream because it adds a similar richness to the dish without weighing it down.
When you’re all out of heavy cream, but you have half and half, just add one-sixth of a cup of butter to seven-eighths of a cup of heavy cream. Again, you will need to melt the butter and allow it to cool slightly.
Half and half has less of a tendency than whole milk to curdle when heated so the butter can still be slightly warm when it is added to the dish. If you’re running low on butter, you can also use Greek yogurt. You can use a recipe that is similar to the whole milk and butter method.
Combine one-third of a cup of Greek yogurt with two-thirds of a cup of milk. Whisk the yogurt into the milk vigorously. Now you have a thick, creamy liquid that resembles heavy cream.
While heavy cream isn’t inherently sweet, it is important to remember that Greek yogurt will add a bit of a tang to your recipe. If you love trying new things, see how the tanginess works out for you. If you’re dead set in your ways, you can always add a bit of simple syrup or sugar to the mixture to counteract the bite of the yogurt.
You may think that you’re all out of quiche options when you’ve got no heavy cream, half and half, or butter, but you’re wrong. Just thicken your milk. Add one tablespoon of cornstarch to milk.
Whisk vigorously until the milk begins to thicken. Additional cornstarch may be added if you really want a fluffy quiche.
Go Without Dairy
The number of people in the United States who are lactose-intolerant lies between 30 and 50 million. That’s a crazy amount of people who cannot digest dairy products. For these individuals, not using heavy cream in their quiche has a positive impact on their life.
Even people who can digest dairy often refuse to ingest it. This could be for ethical or other health reasons that are not related to lactose intolerance.
The rise of dairy alternative milks has given home chefs so many options when preparing their food. You can use any variety of milk alternative you like.
It can be hard to decide between the different alternatives. Many people find their favorite through simple trial and error.
You may even find that you like different alternatives for different applications. Almond and soy milk are delicious in lattes, but not always the best for baking.
Type “non-dairy quiche recipes” into your search engine and you’ll find thousands of recipes that can teach you how to make a quiche without using any dairy at all. Honestly, you can make a pretty delicious quiche without any milk.
The cream in traditional quiche recipes adds richness to the dish but it also stretches out the liquid. Having more liquid matter to pour into your pie shell means a thick, fluffy quiche.
To try a quiche without cream, follow the recipe as directed but add half a cup of water to your egg mix. This will enable you to make your eggs take up more room in the pie crust without the need for heavy cream.
With this variation, you will find that the quiche is less fluffy and moist, but still delicious nonetheless.
You could even look into vegan quiche recipes. Vegan foods are prepared without any animal products at all.
Egg substitutes can be just as delicious and filling as traditional eggs if you manipulate them properly, and if the recipe is vegan, it won’t call for heavy cream at all.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.