I just had a slice of quiche that moved the culinary goalposts. The egg was so light and fluffy… with air bubbles in it. The crust and fillings were heavenly as well, but the eggy part was, well, it was texturally wonderful.
What’s the method to achieve this heavenly egginess in my next quiche? I’ve read about incorporating mayo or flour, or just baking low and slow. What’s the straight dope on how to make sure my eggs come out ultra-fluffy?
Lightly whipped whipping cream. Doesn’t take much. I have a certain glass bowl I use with a whisk. Whisk up the cream add eggs one at a time whisking between each of 4 eggs. Cook in a bit of butter on low. Always fluffy. That would work for quiche filling I believe.