What function and uses of eggs apply when making a quiche?

Eggs play a crucial role in quiche making, contributing several key functions and uses:

Functions:

* Binding: Eggs act as a binder, holding together the other ingredients (like cheese, vegetables, and crust) to create a cohesive and stable filling.

* Structure: They provide the quiche with its characteristic structure, preventing it from being too runny or watery.

* Setting: When cooked, eggs solidify, ensuring the filling sets and holds its shape.

* Flavor: Eggs contribute a subtle, savory flavor that complements the other ingredients.

* Color: They give the quiche a beautiful golden-yellow hue.

Uses:

* Base of the Filling: Eggs are the primary ingredient in the quiche filling, creating a creamy and flavorful base.

* Whisking: Eggs are whisked with milk or cream to form a smooth, homogenous mixture that will set evenly.

* Tempering: Eggs are often tempered (slowly warmed) with a bit of hot filling to prevent curdling.

* Flavor Enhancement: Eggs can be seasoned with salt, pepper, nutmeg, or other spices to enhance the flavor of the quiche.

Additional Considerations:

* Egg Size: The size of the eggs used can affect the texture of the quiche. Larger eggs will result in a slightly looser filling.

* Egg Whites vs. Yolks: The proportion of egg whites to yolks can also affect the texture. More yolks will create a richer, more flavorful filling, while more whites will result in a lighter, airier filling.

By understanding the functions and uses of eggs in quiche, you can create a delicious and well-structured quiche every time.