Quiche ideas recipes and questions (including mini quiche)

andysstuff_2

I'm sure you just cook it a bit longer, and don't use milk, just eggs, should then set solid.

stilernin

lightisfading wrote: »

Does anybody have a recipe/basic guidelines to make a *firm* quiche, please? My mum used to make this when we were little but has lost the recipe (and she can't cook without! ). I've never made one myself but am craving it lately, and have looooads of eggs to use up. I hate the texture of store bought ones (sloppy eggs bllleurgh) so needs to be firmer than usual. Anyone?

Oh and can I use half fat cheddar in it or would it have to be full fat?

I would think that all you need to do is add an extra egg to any basic recipe to make it firmer. The type of cheese probably won't make much difference.

Penelope_Penguin

Hi, there :beer: We have an older thread - quiche ideas. I'll add this thread to it later to keep all ideas together.

Penny. x

Primrose

Putting cheese in your quiche will certainly make it set more solidly. You can use any kind of hard grated cheese and I think this in fact makes a quiche more palatable. I find that those made simply with eggs always seem to be rather tasteless and insipid.

Magentasue

Eggs, grated cheese and cream in mine.

annifranakapan

My mum used to use a tin of evaporated milk instead of fresh milk and this used to make a very firm, sliceable (is there such a word:rotfl: ) quiche.

Anni

homeaway

lightisfading wrote: »

Does anybody have a recipe/basic guidelines to make a *firm* quiche, please? My mum used to make this when we were little but has lost the recipe (and she can't cook without! ). I've never made one myself but am craving it lately, and have looooads of eggs to use up. I hate the texture of store bought ones (sloppy eggs bllleurgh) so needs to be firmer than usual. Anyone?

Oh and can I use half fat cheddar in it or would it have to be full fat?

You can use any cheese that will melt for your quiche. Mozzorella can be used ( sliced ) with sliced tomato. I fry some bacon, onion , I put that in the base and then i mix up eggs and cream but not much cream and pour it over the pastry case . I dont measure the quantities but just judge it. The important thing is that you are not aiming for scramble egg consistency it has to be quite thick. It is a good idea to blind bake the pastry first or it will go soggy. You can ring the changes with salmon, brocoli, tomato, onions ! Enjoy baking.

olliesmummy06

I've got a savoury pastry case which id like to use to make a cheese and broccolli quiche but havent a clue how to do it....any advice greatly appreciated.xx

redruby

I take it the pastry is already cooked ? in which case I would blanche the brocoli for a minite or two ( till nearly cooked) then put small pieces of it in the case, so its not sticking over the top of the case too much. Grate some strong cheddar and put all around the brocoli in the case. In a seperate bowl mix up 3 eggs with some milk, season it and pour over the cheese and brocoli, then cook.

Enjoy x

shiprob195

I made this yesterday....

First boil some brocolli (or steam or microwave it). Drain it off.

Then beat 3 or 4 eggs depending on the size of your pastry case.

Add half a cup of milk (or cream if you have any). Mix together. Season well with pepper and salt.

Grate some cheese.

Place the cooked brocolli in flan case. Sprinkle the grated cheese over the top, then pour in the egg mixture.

Put on a baking tray and cook for 30-40 mins till golden, make sure the egg mixture is cooked properly.


ENJOY

.......You beat me to it.......