Appears in Cook's Illustrated September/October 1997, America's Test Kitchen TV
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.
A really good quiche should have a smooth, creamy custard in a tender pastry crust. The custard should be rich, but not overwhelmingly so, and moist, not dried out. We aimed to find a way to make this perfect pie.We experimented with multip...