My mother-in-law and two brothers-in-law got in late Friday night, so I didn’t get out of bed Saturday morning quite as early as I wanted to. Once I finally made it into to the kitchen, it was probably around 10am…and everybody was hungry, including me! So, I decided to double my mom’s quiche recipe and make us some brunch. Except halfway through, I realized I hadn’t bought enough sour cream.
Mild panic. But just for a few seconds.
Once I gathered myself, I whipped out a Google search: sour cream substitutes. Except I didn’t have buttermilk. Or cream. Or plain yogurt. I started to sweat a little. Then, at the bottom of the list, I saw it. Evaporated milk. I had it!
So, instead of another 1 1/2 cups of sour cream, I use about half a 12 oz can of evaporated milk. And not only did it work, but it made the quiche even better! When it came out of the oven it was puffier than usual, and when it set after cooling for a few minutes, it was much lighter and fluffier. Yum!
Here is the new and improved recipe for two quiches.
Servings: 6-8 (per quiche)
- 8 eggs
- 1 1/2 cups sour cream
- 1/2 (12 oz) can of evaporated milk
- 1/2 cup flour
- 1 Tbsp onion powder
- 4 cups shredded swiss cheese
- 10 strips cooked bacon
Beat the eggs slightly with a fork or egg beater.
Mix in the sour cream, evaporated milk, flour, and onion powder. Stir in the swiss cheese and bacon. Pour into two 9″ pie pans.
Bake at 350 degrees for about 40 minutes. Check by sticking a knife in the centers to see if they are done. Wait 10-15 minutes until the quiches are set to serve.