What is the function of milk for filling a quiche?

* Moisture and Texture: Milk provides the necessary liquid for the filling to be smooth and creamy. It also prevents the eggs from becoming rubbery and helps to create a tender texture.

* Flavor: Milk adds a subtle sweetness and richness to the quiche filling.

* Binding Agent: The proteins in milk help to bind the other ingredients together, creating a cohesive and stable filling.

* Cooking Medium: The milk helps to cook the eggs evenly and prevents them from sticking to the pan.

* Emulsification: Milk helps to emulsify the fats in the filling, creating a smooth and velvety texture.

In addition to these core functions, milk can also be used to:

* Add a touch of creaminess: Using whole milk instead of skim milk will make the quiche richer and more decadent.

* Create a lighter texture: Using a combination of milk and cream will give the quiche a slightly lighter texture.

* Infuse flavor: Milk can be infused with herbs or spices before being used in the filling to add extra flavor.

Overall, milk is an essential ingredient for creating a delicious and well-balanced quiche filling. It contributes to the texture, flavor, and overall success of the dish.