When learning to cook I was taught that the basic recipe for a quiche (minus the filling) is 1 egg and 1 egg yolk to 150ml milk. (This can be made richer with more eggs and cream).
This produces a great quiche and one which I use regularly. However, I work a lot with children and families who are not necessarily experienced cooks. The leftover egg white is unlikely to be turned into meringue or frozen for future use and is seen as a waste.
MY QUESTION - what is the minimum ratio of WHOLE egg to milk/cream to set the custard?
Gaye - Sticky Mitts