What is the functions of egg in a quiche an dish pastry?

1. Binding Agent: Eggs act as a binder, holding together the various ingredients in the quiche or pastry. They provide structure and help prevent the filling from falling apart.

2. Coagulation: When heated, eggs coagulate and set, creating a firm and stable filling for the dish. This process contributes to the overall consistency and texture of the quiche or pastry.

3. Richness and Flavor: Eggs add richness, flavor, and color to the dish. They contribute a distinct eggy taste and enhance the overall flavor profile.

4. Custard-like texture: In quiches, eggs are often combined with milk or cream to create a custard-like filling. This provides a smooth, velvety texture that complements the other ingredients.

5. Structure: In pastry dough, eggs are sometimes used as a glazing agent. When brushed onto the surface of the pastry before baking, egg wash helps create a golden-brown color and provides a glossy shine.

Overall, eggs play a vital role in quiche and dish pastry by binding ingredients, providing structure, adding flavor and richness, and creating a desirable texture.