Tuesday 27 October 2015

Help, please.

Borrowed from Google Images.

I'm trying to discover the ratio of eggs to milk for a quiche filling.  There doesn't seem to be a standard expectation as there is for, say a victoria sponge.

One site says 3 eggs to half a pint (or 185mls, I think) of milk while another says 2 eggs to 300 mls milk.

I suspect there is no standard answer but what do my readers use (if you make quiche)?


  1. It all seems a bit of a muddle as to how many eggs to liquid I looked up custard tart to get an idea but even there the quantities are all different. I will have to ask my chef guru some time if there is a standard proportion.

  2. That's exactly what I found. If you do manage to ask, I would greatly appreciate it. Thank you.
    J x

  3. I'd normally go to my trusty Bero or Mary Berry for this. X