Egg Conversion I Used Liquid Eggs In This Quiche Food

QUICK & EASY QUICHE RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Place the premade pie crust on a baking sheet as your quick quiche may leak during cooking.
• Grate cheese, if necessary, and cut the filling ingredients into small pieces.
• In a medium bowl, beat eggs, milk, and seasonings together until just combined.
• Spread filling ingredients in the crust, top with grated cheese, and cover with egg and milk mixture.
• Slide the baking sheet into the oven being careful not to spill. Bake for 10 minutes at 425 degrees F. Then turn down the oven to 350 and bake for 30-40 minutes or until golden brown.
• Remove the quick and easy quiche from the oven. Cool for 15 minutes before slicing and serving.

EGG CONVERSION (I USED LIQUID EGGS IN THIS QUICHE)

Steps:

• 1. NOTE: It has been brought to my attention that several don't use "liquid eggs" and would like to know how to convert to regular eggs. Maybe this will help... The net weight in ounces per dozen is the standard that is used to classify egg sizes. * 1 dozen medium eggs = 21 ounces * 1 dozen large eggs = 24 ounces * 1 dozen extra large eggs = 27 ounces Many recipes requiring eggs specify the use of large eggs, so if the eggs you have available are smaller or larger, it is beneficial to know the size equivalents. Use the following guidelines to achieve a quantity that should work well for most recipes. * 5 medium eggs = 4 large eggs = 4 extra large eggs * 6 medium eggs = 5 large eggs = 4 extra large eggs * 7 medium eggs = 6 large eggs = 5 extra large eggs For a more precise measure: * 1 medium egg = 3 tablespoons * 1 large egg = 3¼ tablespoons Therefore: * 13 medium eggs yields exactly the same quantity (39 tablespoons) as 12 large eggs.

BASIC QUICHE

Steps:

• Spread filling ingredients in pie shell.
• Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling.
• Bake in preheated 350°F (180°C) oven until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand for 5 to 10 minutes before serving.

AQUAFABA VEGAN EGG REPLACER

Steps:

• Drain your chickpeas and reserve the liquid - this is your aquafaba. Place in a large mixing bowl.
• Using a hand or stand mixer (highly suggest a stand or electric hand mixer, as it takes a long time, and will produce better results), start whipping the aquafaba until peaks start to form. This will take 5-6 minutes to get semi-firm peaks. Take your time, and be patient!
• If you want stiffer peaks, consider adding some vinegar or lemon juice.
• Use your aquafaba as a whipped egg white substitute, as a base for vegan mayo, in desserts like macaroons and meringues. Use the aquafaba UNWHIPPED as an egg binder/replacement for recipes that call for whole eggs. One egg yolk: 1 tablespoon aquafaba; one egg white: 2 tablespoons aquafaba; one whole egg: 3 tablespoons aquafaba