OT: calling all chefs, can I use greek yogurt for quiche?

Hi guys,

I'm making a crustless quiche tonight and all recipes I've found call for either evaporated milk or cream/half and half.  I have none of these items and don't feel like running to the grocery store on the way home but I DO have greek yogurt.  Do you guys think I can use greek yogurt as an evaporated milk substitute?  Or is that weird?  lol  Thanks for your help in advance!

I would venture to say that the yogurt should work just fine but might not be quite liquid enough if it is a "thick" greek yogurt brand.  I think in this case just adding a little water should do the trick.  

You can use it, but it might separate.  When yogurt is heated up, it gets runny.  Make sure you use plenty of eggs, at least 4 for 16 ozs of yogurt.  It still might separate though.  Canned milk doesn't separate.

Just replace the cream with skim milk.  You may need to add an extra egg or and egg white.  I think Greek yogurt would taste sour in quiche.

You can use greek yogurt in any application here you would use sour cream or buttermilk.  If you are subbing for butter milk its two parts yogurt to one par****er or skim milk.  IF you are subbing for sour cream its 1:1.  

You won't actually save many calories doing this though - you are just trading calories from fat for calories from protein.

If you are baking, keep in mind that you may need to add some baking soda to offset the acidity.

Thanks everyone!! I actually ended up in the grocery store anyway because I needed something else so I just got fat free evaporated milk...it came out good!

No recipe?

I use "double milk" to replace evaporated milk in recipes. (2 times the normal amount of milk powder mixed into water)

here's the recipe!  It's a WW recipe...I used the fat free evaporated milk and I did use the phyllo dough as a crust but I only used like maybe two sheets (my phyllo fell apart sadly).  Oh, I also used center cut bacon instead of turkey bacon because it tastes better and the stats are still low..

 

http://www.weigh****chers.com/food/rcp/RecipePage.aspx?recipeid=50408

 

Thanks! It looks like it'd make us a nice supper for tonight.