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Quick--my recipe calls for 1/2 & 1/2...

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...originally half and half WAS a mixture of half whole milk and half cream. Then dairy companies started to mix it themselves and sell it that way.


If you have nonfat milk instead of whole milk, I would slant the recipe toward the cream--I'm not sure what exact proportions would be right, but I am thinking that in that situation I would use 2/3 cream and 1/3 nonfat milk.


If your quiche has a lot of cheese in the filling, you can get away with just using milk instead of cream. That's how I make it--I fill a premade pie crust with half inch cubes of cheese (usually a mix of Swiss and sharp cheddar), and sprinkle in whatever else I want in the filling (like sauteed mushrooms or fried bacon), and then pour in a mixture of 1 beaten egg and milk--enough to fill in all the cracks in the cubes of cheese. Then I bake it until it is done at 325.

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