Can I make quiche with lowfat milk?

[Anonymous]

I want to make a vegetable quiche, and healthy it up a bit. My recipe calls for mixing the eggs with whole milk. Any reason I can't use lowfat? Will it not stick together, or just be slightly less yummy?

[Anonymous]

I made a quiche for the holidays which called for buttermilk I believe. I used skim buttermilk. Tasted great we thought. I'd try the skim or 1% milk, shouldn't make too much of a difference since it's being baked. If you were making something like pudding or whipped cream then I'd stick with the recipe directions.

[Anonymous]

Will be fine. If you are worried use a tiny bit less and make sure it is set (should only jiggle a little) when you take it out of the oven.

[Anonymous]

it may be runny although lowfat should be fine. I would not use skim.

[Anonymous]

Funny, I've also been contemplating making a healthier quiche. It definitely will be less custard-y using low fat milk vs. cream and whole milk, but I wouldn't hesitate, especially for a family dinner.

I think I'll make my crust with a combination of whole wheat and whole wheat white flours, though I haven't decided how to reduce the fat in the crust, and by how much.

Years ago I made quiches using Bisquick, which were lower in fat though less traditional. (The Bisquick was mixed in with everything else, but rose to the top during baking to form a top crust.)

[Anonymous]

2% works great.

[Anonymous]

Update: The recipe called for 3 eggs and 1 1/2 cups of whole milk. I used 1 cup of egg whites and 1 cup of 2% and it turned out fine. Needed to bake for longer but it was a great, healthy family dinner, and I would probably serve it to company, too. Thanks!

[Anonymous]

Could you give the recipe? I make Paula Deen's hashbrown quiche for breakfast quite often but would love a great dinner quiche recipe.

[Anonymous]

I used the recipe for inspiration, but deviated, so here's what I did.

1 whole wheat crust (from freezer section of Whole Foods). Pricked with a fork and baked 10 mins at 400.

Sprinkled baked crust with 1/2 cup to 1 cup of low-moisture, part-skim mozzarella. (didn't really measure, just sprinkled).

Sauteed a bunch of zucchini and yellow squash with onions. Stirred in a bag of fresh spinach at the end of the saute. Turned the heat off and let this rest - drained water off several times. (My recipe called for 1/2 cup of cooked veggies but I used way more. You could probably use any veggies, any amount you want.

I put the veggies in the crust on top of the cheese, and then poured my 1 cup of egg whites mixed with 1 cup lowfat milk. Baked at 350 until it set - which was over an hour.

I thought it was really good, and so did DH! Have fun!

[Anonymous]

I have been using skim milk for years and have been having problems with my quiches setting. I read that using skim milk makes a quiche watery so I tried whole milk last night. It baked perfectly! But it's obviously not as healthy.

[Anonymous]

I always put skim milk in quiche because that's what I have on hand. Add a TB of flour to the egg mixture, and it will soak up any excess water. Sets just fine.

[Anonymous]

Anonymous wrote:The recipe called for 3 eggs and 1 1/2 cups of whole milk.

I've always used skim milk to make quiche (since skim milk is what I have in the house most of the time) but I'd use more eggs and less milk. Maybe 5 eggs and 1/4 cup of milk?

[Anonymous]

I make quiche with whatever milk I have, it will be fine with low fat. It is a bit tastier with whole milk and super yummy with cream, but low fat is just fine.


You can also make it with plain yogurt. Tastes a little more tangy and does not puff up as much, but it will be more than edible.

[Anonymous]

I actually made a quiche with cream and it was too rich - and I LOVE rich savory food. This time we're using kefir. We'll see.