Quiche ideas recipes and questions (including mini quiche)

MrsTinks

Note to self: Make quiche this week!

purpleivy

*feels smug* I did double yummy quiches a couple of weeks ago, so will put them on the list for next week. Will just freshen in the oven for 10 mins. Gets rid of that post freezer dampness.

Angelraesunshine

the baked peach crumble is posted HERE

Honeyapple

I want to make a homemade quiche, does anyone have a good recipe. I would prefer one that doesnt include cream if at all possible.

Pink.

Hi Honeyapple,

Welcome to Old Style.

There's an earlier thread on making quiche without cream that should help so I've added your post to it. There are more recipes on this thread that might help too:

Quiche ideas

Pink

Olliebeak

You really do need to bake the pastry case 'blind' first. From experience, I can tell you that the pastry will rise up through the filling if you don't :mad: . I have never used cream in any quiches/flans at all.

One favourite, when my kids were small, was grilled sausages (split lengthways) and placed into the pastry case like the spokes of a wheel, with the eggs/milk mixture poured over and a little grated cheese sprinkled on the top - half a tomato in the middle if you can get it to stay there. I've also used cubed luncheon meat, butterbeans (when absolutely skint!), drained tuna with some halved cherry tomatoes, grilled bacon and mushrooms, cauliflower/broccoli cheese - the possibilities are endless.

Some drained, sliced peaches, placed on their sides in a circular sunray pattern with sweetened egg/milk makes a lovely flan dessert - would work with other fruits just as well.

beedeedee

If I've not got much fresh milk left - I make up dried milk and use that. It works fine.

purpleivy

Seems to me it's the seasonings that make a quiche/flan taste good, rather than the milk/cream combo. salt, pepper then some herbs maybe, sometimes a bit of garlic,

celyn90

I use cottage cheese instead of cream which works really well and it firms up nicely

pamaris

Maybe I'm crazy and maybe I'm not even making 'quiche' but I don't even like milk in mine. Just cheese & filling ingredients. I might use a splash of milk, but I'd never use a pint. I like it VERY firm.... it seems soft & bland with too much milk. I'd use cream or creme fraiche before using excess milk- but like I said, if I use any milk, it's just a splash.

Also, I usually do a crustless quiche as A) I'm not great at pastry and it isn't healthy anyway.