>>21644992
i never tried to cook omelette or quiche with only creme, but I assume that much creme would make it too compact, too fat, and much blander than milk. Use only milk or half-milk/half-creme, which would make these dishes fluffier instead. Add bacon if you wish, but either way always taste the mix to see how much it needs salt & black pepper.
Roughly 1/3 of the weight quiche minus the dough should be made of cheese (use grated Emmental, with bleu, goat cheese or any other smelly ones). Half mixed with the egg-milk stuff: the rest should top the entirety of the quiche. The top should brown and become almost crusty once baked
