Quiche Custard
Batch Size:
Yield:
Main
test
Scaled ingredient total296.5 g
Prep Method 3
- 1.Add all ingredients to blender.
- 2.Blend well combined.
- 3.Until ready to bake, 1 hr.
U of M Equivalency
XX Weight = XX Volume = XX Each
If you would like to use this recipe by weight, volume, and even by the portion - you can customize that here.For example, if your recipe yields 1 quart, weighs 850 grams, and each portion is 85 grams, toggle off the standard conversion and enter '850 grams = 1 quart = 10 portions'.
Standard Weight - Volume ConversionWhen toggled on, conversions are locked to 8oz = 1 cup. Toggle off to customize.
Weight
=
Volume
=
Each
Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Heavy Cream$0.5225
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
WaterThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Whole Milk PowderThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0016
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Ground Black PepperThis ingredient is not yet set with a purchase cost and unit—
Ground NutmegThis ingredient is not yet set with a purchase cost and unit—
Xanthan GumThis ingredient is not yet set with a purchase cost and unit—
Total Yield296.5 g
Total Cost$0.5241
Cost Per G:$0.0018
Partial estimate; unpriced ingredients are excluded. 34% of ingredient weight is priced.
7 costing issues
- Water: no active USD purchase price with a convertible package size
- Whole Eggs: no active USD purchase price with a convertible package size
- Egg Yolks: no active USD purchase price with a convertible package size
- Whole Milk Powder: no active USD purchase price with a convertible package size
- Ground Black Pepper: no active USD purchase price with a convertible package size
- Ground Nutmeg: no active USD purchase price with a convertible package size
- Xanthan Gum: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
!
Serving sizeDefine the amount represented by one serving.
Label requirements
- Enter an explicit serving size and unit.
Ingredients9 of 9 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
Heavy CreamCream, heavy
100.00%
100gWaterwater
100.00%
90gWhole EggsEgg, whole, raw, fresh
100.00%
68gEgg YolksEgg, yolk, raw, fresh
100.00%
25gWhole Milk PowderDRY WHOLE POWDERED MILK
100.00%
10gSaltSalt, table
100.00%
1.8gGround Black PepperSpices, pepper, black
100.00%
0.6gGround NutmegSpices, nutmeg, ground
100.00%
0.6gXanthan GumXANTHAN GUM
100.00%
0.5gDraft calculation · 100% mapped. Scaled batch: 572 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Formula uses a nominal 100 g basis; review the yield before use.
- For 12 standard muffin wells in a nonstick pan, use about 40 oz of custard batter and about 16 fl oz of vegetables or other fillings. Set the muffin pan in a half-size sheet pan to make a bain-marie, then pour boiling water into the sheet pan. Bake at 275°F for at least 45 minutes.