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

[Aubrey]

I have heavy cream. They're pretty much the same, right? I'm making zucchini quiche.

[Lakeside]

Heavy cream would definitely work for a quiche. Sounds yummy!

[Jumping In Puddles]

You could substitute half cream and half milk. If you use all cream it will be rich but delicious!

[DB in NJ]

I have heavy cream. They're pretty much the same, right? I'm making zucchini quiche.

 

use equal amounts of the heavy cream & milk.

[LaxMom]

Creams and milks seem to be used interchangeably in quiche. If you want it a little lighter, you can thin it with some milk or water.

[Aubrey]

Awesome! Thanks, everybody!!!

 

(Half & Half---aha!)

[Carol in Cal.]

...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.