Substituting half and half for heavy cream in a quiche

[DCal430]

I have a recipe for a quiche that calls for 1 cup of heavy cream and 1 cup of half and half. The heavy cream adds a nice richness to the quiche but also a lot of calories. I was thinking about substituting it for half and half or even not fat half and half.

So right now the quiche uses 1 Cup of Heavy cream and 1 Cup of Half and Half. I was thinking of the following substitutions instead:

2 cups of Half and Half,
1 cup of Half and Half and 1 cup of Nonfat Half and Half,
2 cups of Nonfat Half and Half,
1/2 of a cup of Heavy cream and 1.5 cups of Half and Half.

Which substitution would be best?

 

[Mike Gayner]

Any of those will work, it just depends on what's more important to you - flavour and texture or calories. Personally I would just use milk - half and half isn't even a thing here.

 

[MagnusTheBrewer]

I always use straight half and half in my restaurant.

 

[ElFenix]

nonfat half and half is not half and half. it's corn syrup and skim milk. it's barely fit for use in coffee.

if you want less calories cut smaller slices.

 

[preCRT]

nonfat half and half is not half and half. it's corn syrup and skim milk. it's barely fit for use in coffee.

if you want less calories cut smaller slices.

Nonfat half & half is not fit for coffee.

I use milk when I make quiche; with plenty of carmelized onions the difference is minimal.

 

[Cerb]

not fat half and half.

Which substitution would be best?

While I would wonder about why you'd worry about cutting down on some calories of perfectly awesome dairy fat...I make all my quiches with whole milk, with eye-balled measurements, and they always turn out fine. Having enough egg, enough flavorful fat (pork fat, small oily fish, olive oil, etc.), and making the crust from scratch, are far more important, IMO.

 

[mrkun]

nonfat half and half is not half and half. it's corn syrup and skim milk. it's barely fit for use in coffee.

if you want less calories cut smaller slices.

Ditto on that. Don't even try took with non-fat half and half.

 

[Fayd]

nonfat half and half is not half and half. it's corn syrup and skim milk. it's barely fit for use in coffee.

if you want less calories cut smaller slices.

you know you're overly concerned about fat when you are willing to replace milkfat with strait sugar. that's just retarded...

 

[scott916]

I always just use whatever the recipe calls for. If you're counting calories, eat a couple vegetable-based dinners to compensate. Don't short yourself! If you must, use real half-and-half. The fat is necessary.

 

[Dr. Zaus]

You should substitute common sense for disgusting "non-fat half&half".

I've got some "non water" beach-front property here in new-mexico for sale: only 400k and its yours!

 

[Colt45]

Non-fat half & half. What an idiotic misnomer.

 

[Rastus]

You should substitute common sense for disgusting "non-fat half&half".

I've got some "non water" beach-front property here in new-mexico for sale: only 400k and its yours!

Does a bridge go with that property? If so, let's talk.

 

[BladeVenom]

You could also try using evaporated milk.

 

[BurnItDwn]

Usually, whatever has the most calories tastes the best. I wouldn't ever consider sacrificing flavor just to have less calories. Instead, I would opt to eat a smaller portion instead.

 

[440sixpack]

On the other end of things, I know a guy that puts half-and-half in his cereal.

 

[ElFenix]

On the other end of things, I know a guy that puts half-and-half in his cereal.

i use it for caucasians