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Migaine is a French term for a mixture of egg and either milk, cream or crème fraîche, or a mixture of the three.
It can be used to form the basis of a custard in savoury pies such as quiches or in sweet pies such as fruit tarts. When used for sweet dishes, it is often sweetened with a small amount of sugar.
There is no cheese in it, though many people try. There are even "versions" (unauthentic) that call for the milk to be replaced by ricotta cheese.
In Lorraine, Migaine is also called "m'jun" or "mejun" or "miguaine". In the Vosges region of France, called a "Débattue". In Switzerland, called a "guèlon".
Cooking Tips
2 eggs
1 cup (8 oz / 250 ml) of milk
1/2 cup (4 oz / 125 ml) of cream
Mix all together.
Also called:  Débattue, Guèlon, Migaine (French)
See Also
Quiche
Other entries for Custard
Crema Calatana, Crème Brûlée, Crème Caramel, Crème Pâtissière, Custard Powder, Custard, Migaine, Pots de Crème, Zabaglione
Other entries for Desserts
Aboukir Almonds, Angel Delight, Applesauce, Bananas Foster, Bangbelly, Belgian Waffles, Bhapa Doi, Bizcocho Borracho, Blancmange, Cakes, Cassata Gelata, Cassata, Cassatelle di Ricotta, Cherries Jubilee, Chiboust Cream, Compote, Cookies, Cream Tea, Crème d'amandes, Crème Plombières, Cumberland Rum Butter, Doughnuts, Dream Topping, Dream Whip, Dutch Crunch Topping, Eton Mess, French Toast, Fürst-Pückler-Eis, Halvah, Ice Cream Cones, Marshmallows, Meringue Italienne, Meringue Powder, Meringue, Mishti Doi, Moonpies, Nanaimo Bars, Nun's Tummies, Orange à la Norvegienne, Pastry Cream, Pies & Tarts, Poor Knights of Windsor, Poutine au Pain, Poutine à Trou, Puddings, Spumoni, Syllabub, Timbale Brillat-Savarin, Tiramisù, Tortoni, Trifle, Vark, Waffles, Wagashi, Warabi Mochi, Zuccotto
Other entries for Dishes
Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
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