Whipping cream is almost the same as heavy cream but is a bit lighter. I have used both interchangeably in many recipes without problem.
One thing I would suggest is to use a prob thermometer in the quiche. It is a good idea to have one around anyway for all kinds of things. Set the alarm to go off at 165°F. This will allow to bake the quiche to the perfect temperature for the ingredients you use.
A setting of 165 is the very low end for a quiche but remember, the quiche will keep cooking after it is removed from the oven. expect at least another 5°F rise in temp after you take it out of the oven.
bogart
Butter
custard
Yes. As a matter of fact, heavy cream would make a lovely quiche. Just don't whip it too long or it will solidify.
Whipping cream is a liquid.
I'd use milk first (skim, reduced fat)
Yes; unless the recipe specifies "light," use heavy whipping cream.
No it's not the same as whipping cream. It was made without dairy. I believe it's been discontinued though.
Yes. Whipped cream is just pre-whipped whipping cream.
One cup of whipping cream makes about 2 cups of whipped cream
Yes
The use for cream can be used for whipping and in recipes with chocolate but mostly for whipping.