What sort of cream do you use in quiche?

Here's why:

* Fat Content: Heavy cream and half-and-half have higher fat content than milk, which gives the quiche a richer, creamier texture and helps it set properly.

* Flavor: The richness of the cream enhances the flavor of the eggs and other ingredients in the quiche.

* Texture: The fat in heavy cream or half-and-half helps create a smooth, custard-like texture in the quiche.

While you can use milk in a quiche, it will result in a thinner, less custard-like texture.

I'm still under development, and learning to be more accurate and helpful!