Dish #6 Summer breeze quiche

The market

Quiche has been at the center of brunches, summer lunches or made as shared entrée for decades. But this classic is under pressure due to rising prices for eggs in certain regions, and consumers’ desire to cut down on animal-based products like eggs & dairy, while reducing their calorie intake.

Developing a quiche while reducing these ingredients presents a real challenge for food manufacturers as they deliver integral benefits to flavor and texture. Furthermore, to ensure food safety and shelf-life, quiches are often frozen. This means that freeze/thaw stability is an important factor for producers.

Our chef’s response

The future of quiche is in good hands by using Cargill’s solutions. Our chefs have developed the summer breeze quiche. Made with bacon and broccoli, it manages to reduce the eggs by 20% compared to traditional quiche recipes, while maintaining an excellent flavor and texture.

By using Cargill’s SimPure® corn starch we’ve been able to keep a nice homogenous filling that requires less eggs and dairy, but also remains stable when unfrozen and subsequently heated. It creates a firm enough bed for nice suspension of the vegetables and protein fillings. It’s even suitable for use in an air fryer!

Product spotlight

Cargill SimPure^® 99480 is a label-friendly instant starch derived from waxy corn. It has been specially developed for viscosifying in mild/moderate conditions and is agglomerated for a swift dispersion:

• Delivers a rich, creamy and juicy texture.
• Enables vegetables (when added last to the mix) to float on top of the quiche and enhance the visual appearance.
• Readily mixes in with the quiche filling.

Thoughts from the creator

“In order to deliver to the required parameters around stability, texture, mouthfeel and cost efficiency, we used a blend of SimPure^® label-friendly starches. I’m pretty impressed with the results if I do say so myself!”

Fang Lie, Culinary Specialist

 Get in touch with Fang and the team!