Quiche ideas recipes and questions (including mini quiche)

olliesmummy06

Oh thank you both....i've just put a cake in then oven but as soon as its ready i'll pop the quiche in. Thanks again.xx

Penelope_Penguin

Glad it was a success :T I'll add this to the main quiche thread to keep all ideas together.

Penny. x

Gingham_Ribbon

EMERGENCY EMERGENCY!!!!!

I think there's too much milk in my quiche. It's still too liquid and it's been in the oven for ages. Any chance of salvaging it?!

EEK!!!

Gingham_Ribbon

S'okay. I think it's because it's at the bottom of the oven. It's started to set now.

Phew! LOL

lka200

Hi everyone as my darling ex battery hens are laying eggs like theres no tomorrow i am going to make a quiche.
Ive made a few quiches before but have made them in a ceramic one and they haven't been great.
I have invested in a 10" non stick loose bottomed flan tin.
Please does anyone have a recipe for this size tin.
Need to know how much pastry to make for this size and quantities of eggs and milk etc for filling.
Any nice filling ideas?
do i need to line the tin at all?
Do i chill the pastry before putting it in the tin?
Do i !!!!! the bottom?
Cook it blind befrore adding filling?
Sorry about all the questions but would love to be able to make the perfect quiche.
Thanks Lucy x

lka200

Oh lol my word has been bleeped out lol
Will try a different approach
Do i need to make holes in the bottom of the pastry with a fork before baking?

Pink.

Hi lka,

I don't line the tin but just grease it before adding the pastry, then pr!ck the pastry with a fork and bake blind before adding the filling.

I don't have a recipe for a 10'' tin but there's an earlier thread with lots of recipes and filling ideas that may help so I'll add your thread to it to keep the suggestions together.

Pink

lucylema

Hi

I would like to say a bit thank you for your suggestions on my Morrisons question re the 50p items.

Now, I have decided I would like to get back to basics and get back to cooking. Firstly I am going shopping tonight with £20 and thats it so its all about stretching it out and being inventive anyway...

I am thinking of making mini quiches in small tins (jam tart times and the like). I think if I make mini ones i can then freeze them and take them to work for lunch with salad. My question is how do I cook them and how do i make pastry?

You help is so much appreciated and helps me so very much.

Thank you

loocyloo

hello!

i made some mini quiche last night! yummy!

easy fork pastry ...

8oz plain flour
5oz butter/marge
couple TBLSP water.

mix the butter into flour using the fork until it resembles breadcrumbs. (you can use less butter, i often use just 4oz!) mix in a bit of the water (i carry on using the fork) and add a little more water at a time, until you have combined all the mixture together.
using your hand, give the pastry a little 'sqwish' together!

now, the pastry is meant to go in the fridge for 1/2hr ... i NEVER have time for this, and always use it straight away!

roll it out to 3 or 4 mm thick and cut rounds to fit your tin.

using a fork, touch it lightly* on the bottom of the pastry cases (to stop it rising), and place in hot oven ( 200/400/6 ) for 10 minutes or so, until golden. ( i don't really know quite how long, depends upon thickness of pastry, size of tin etc ) if i was making a 'big' quiche, i wouldn't !!!!! the base, but would put a piece of greaseproof paper big enough to cover and stand up the sides over it, and fill it with uncooked rice to weigh it down. (you could use baking beans, but i find rice easier, i keep mine and reuse it for 'blind' baking everytime)

whilst the cases are cooking mix up your filling.

and again, its not something i ever know quantities of ! (sorry)

but i put a couple of eggs and a tablespoon or two of milk in a bowl and whisk it together, along with salt/pepper/herbs etc.
then i chop/cook a little bacon, grate some cheese, dice some onion or whatever else i want in my quiche, and have it ready.

when the pastry cases are cooked, remove from oven and put a little of the bacon/ham/cheese etc in and then a spoonful of egg mixture, about 1/2 full.

put back in the oven and cook till egg is cooked. about 10-15 minutes (i think)

hope this helps, sorry it is so vague, i make quiches of all sizes, and i just do it!
loocyloo xxx

* wouldn't let me type the word i wanted to use! hope you understand what i mean!

morwenna

Hi lucylema

I'm not sure tart tins will give you a big enough quiche, IYSWIM? Why not make a full size one and freeze individual slices?

Pastry:

225g plain flour
1/4 tsp salt
100g fat (I use half Trex and half Stork, friend uses all Stork)
cold water to mix - I put ice cubes into glass of water and put in fridge, I have very warm hands

Rub fat into flour, add water tbs by tbs to bind, fridge for 30 mins.

Filling:

100g bacon or ham (I use smoked bacon as I prefer the taste or RTC ham)
1/4 pint milk
2 eggs
salt & pepper

How did the Morrisons 50p week go - please share?