Quiche ideas recipes and questions (including mini quiche)

LittleBill

loocyloo wrote: »

using a fork, touch it lightly* on the bottom

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

Ha ha ... :rotfl: ... I think it sounds saucier without the Pr*ck word! ....

buxtonrabbitgreen

I make mini quiches and don't bother with baking blind and they are fine. Half fat to flour I use lard and marg equal amounts and water. Helps if the water is very cold. Mix fat and flour together till forms breadcrumbs then add water a little at a time till it all clings together. I use hands not fork personally. Filling half a pint of milk2 eggs mix up.
Put the rolled out pastry into your tins pour in the mix and top with a little grated cheese. It is better if they are not too full as they can go over the sides and make a mess.
Cook for about 15 mins on gas 5

Gigervamp

I made mini quiches in tart tins and they came out well. Didn't bother to bake blind either.

When I was taught to make pastry I was told it's half fat to flour ie, if you have 500g flour, use 250g fat. I've heard that lard makes for a good pastry, but as I'm veggie I just use marg or butter.
Also, if you use very cold water and pop the pastry in the fridge for half an hour before rolling it out, that helps.

Penelope_Penguin

There's an existing thread - quiche ideas. I'll add this thread to that one later to keep ideas together.

Penny. x

Larumbelle

I think quiches are great for moneysaving because as long as you have the milk and eggs, you can fill them with whatever you happen to have lying around! Veg nearing its end is good, you can chop it up small and disguise it too! The only things I find really don't work in them are meats (cured meats, ham, sausage etc are fine though) and fish (apart from tuna and salmon). Herbs like chives, dill and thyme are great in them too (obviously it depends on the filling). They freeze fine, and if you make little individual ones, they defrost really quickly. If you take them out in the morning before you go to work they should be defrosted by lunchtime.

sillyvixen

i agree with morwena - make normal size quiche and slice it before freezing (freeze in plastic tubs - once frozen you can remove from the tubs and leave in the freezer in foil or cling film)
if you make individual ones the are all pastry and not much filling.
quiche is a great way of using up bits and pieces.

idlikemymoneybackplease

Hi everyone I could do with some help if anyones available. I m trying to save money and make my family healthy by making my own food from scratch. I have already made todays dinner sausage casserole and it has turned out lovely, so I'm on a roll and want to make a quiche. I have already rolled out the pastry and lined my cake tin I don t have a flan tin now my recipe says to blind bake. How do I do this?:cool:
Also the recipe says to then add my cream milk egg mix will this not turn into scrambled egg in a pastry case :eek:
Help please

peb

Hiya - and great to be on a roll.

To blind bake you cook the base without the filling. As you have already prepared the base we will have to find something to use; I don't suppose you have baking beans? Otherwise dried beans such as kidney beans - scatter a couple of handfuls in the base and bake - usually for 15 mins or so. If you don't have any beans (and no one else comes up with another idea) I have got away with not o bothering you do run the risk of a soggy bottom though!

Before you add the mix just wisk together the wet ingredients - don't worry it will not turn out into scrambled egg.

HTH

tattoed_bum

hi to bake blind put a bit of grease proof paper on top of the pastry then put some dried beans on top and bake in the oven .

i personally never do this i just line the pastry tin then add the egg mixture and bake it always turns out lovely ,dont worry it won't turn out like scrambled eggs

hope you enjoy

minimoneyme

If you don't have baking beans line the pastry with greaseproof paper then scrunch up some tin foil and put inside, then bake at gas 6 for 10 mins
If you don't have greaseproof paper or foil try gently pricking the base all over with a fork before you bake it for 10 mins, this helps stop the pastry from rising and leaving no room for you filling,( but not all the way through iyswim or you filling might leak out!)