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.”
1 cup (8 oz / 250 ml) of milk
1/2 cup (4 oz / 125 ml) of cream
Mix all together.