What are the effects of various dairy ingredients in quiche?
Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 different websites and cookbooks or so and there seems to be no agreement on the dairy ingredient. Some say cheese, others cream cheese, still others heavy cream or combination cream and milk. Surely there's some physics and/or chemistry to be done here? What would the effects be of the various fillings?
I'm using a toaster oven, if that helps.