⭐ Whole Milk and Cornstarch (Best Fat-Free Option)
1 cup whole milk + 2 tablespoons cornstarch per 1 cup heavy cream Quick tip: Thickens the milk to mimic cream’s viscosity, but results in a slightly less rich custard.
Cornstarch acts as a thickening agent, increasing the viscosity of whole milk to better replicate the texture of heavy cream in quiche. The starch gelatinizes during baking, helping to stabilize the custard and prevent it from becoming watery.
Mix cornstarch thoroughly with cold milk before heating slightly to activate the starch, then cool before combining with eggs. Avoid overheating to prevent curdling.
The final quiche will be creamy but less rich and slightly denser than with heavy cream, with a subtle difference in mouthfeel.