Crabmeat Quiche
12 comments
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.
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...
