Crabmeat Quiche

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Appears in Cook's Illustrated September/October 1997

By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again.

SERVES8

TIME1 hour

WHY THIS RECIPE WORKS

After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, ¾ cup of milk, and ¾ cup of he...

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