Egg/Flan Dishes Contrasted

Quiche, Ramequin, Soufflé, and Impossible Pies have a lot in common: eggs and milk and –in most cases–flour. ¹⁾ The following table presents key components they share, omitting the procedures by which they are prepared. These recipes are all scalable but are presented here with three eggs each for ease of observation. To summarize, one could say that

the quiche is a custard pie (less the sugar),
ramequin and soufflé are egg-levened Bechamel batters, and
impossible pies are egg-levened batters without the Bechamel step.

	Impossible			Quiche
	Veg. Pie	Ramequin	Soufflé	Flan	Crust	Total
Whole eggs	3	3		3		3
Beaten egg whites			3
Egg yolks			3
Rest of batter:
Milk or cream	1½ C	1½ C	1 C	1½ C		1½ C
Butter²⁾		2½ Tb	3 Tb	1-2 Tb	5 Tb	6-7 Tb
Flour	12 Tb ³⁾	6 Tb	3 Tb		16 Tb⁴⁾	16 Tb⁵⁾
Fillings:
Chopped onion	½ C
Chopped bell pepper	½ C
Grated cheese	1 C	¾ C	1 C	1 C		1 C
	and	or	or	or		or
Chopped/pureed veg.	1 C⁶⁾	¾ C	1 C	1 C		1 C
		or	or	or		or
Cooked fish or shrimp		¾ C	1 C	1 C		1 C
		or	or	or		or
Cooked mushrooms		¾ C	1 C	1 C		1 C

¹⁾ Another spectrum of this sort relates pancakes, waffles, and muffins.

²⁾ butter to grease pans is not included here

³⁾ 3/4 C

⁴⁾ , ⁵⁾ 1 C

⁶⁾ broccoli