Cookbook:Quiche Batter

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This quiche batter is used in tall fluffy custardy quiches like Quiche Lorraine.

• 2 cup milk
• 2 cup heavy cream
• 6 eggs
• 1 tbsp of kosher salt
• 1/4 tsp of fresh ground white pepper
• 10 gratings of Cookbook:Nutmeg, or to taste (I add a lot)

• Blender
• measuring cups and spoons
• 1 1/2 quart saucepan (or bigger)

1. Warm up milk and cream in the saucepan over medium heat, until scalded (skin forms), take off heat and wait a bit
2. Put 3 eggs, half of the salt, nutmeg, and pepper into a blender
3. Trickle in half of the milk mixture (measure as might have evaporated while scalding)
4. Blend on high for 1 minute
5. (at this point you can pour it straight into your quiche shell or put aside as you make the other half)
6. Make the other half of the batter in the same way
7. If making the quiche later, blend for 30 seconds or so to aerate before using