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How to Make a Basic Quiche Mix

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Petra Cox: I am Petra Cox and today, we are making a quiche at Mom's Apple Pie Bakery in Occoquan, Virginia. I am going to show you how to make the most basic part which is the egg, sort of custard base that we are going to put in here and that starts with five eggs and you break them on a flat surface versus a curved surface or an edge. They tend to have rest, shattered shells in there too which is nice. So after we get all of these in the actual bowl, we are going to beat them really gently with a whisk before adding the other liquid ingredients. So we are doing five eggs there and break all of the yolks first and then we just really gently beat them to combine the yolks and the whites. One of the things you don't want to is do this with an electric mixer or something that would make you possibly over-beat the eggs because that makes it more tough. We want it to be really light. This is a light, fluffy quiche and it has a really luscious texture.

So that was a cup of cream, eight ounces of heavy cream or heavy whipping cream. It's called a few different things, but what we do is we do the heavy cream and a little bit of milk for the rest of it. So, I can't make any health claims on this but I can tell you that it's going to be really good.

So we have this nice, pale yellow base. All I did is to five eggs, a cup of cream and a third cup of whole milk. So that's super basic. It's just three ingredients and if you are going to make something without any really salty ingredients you might want to just add a dash of salt to it, but considering most quiches are made with a nice salty cheese that provides enough salt for your filling. So that is how we make our most basic filling for a quiche and I will show you two different ways to make a quiche. I will show you make a basic Quiche Lorraine and also a vegetable quiche.

Expert: Petra Cox

www.momsapplepieco.com

Email: mom@momsapplepieco.com

Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a More »