Quiche ideas recipes and questions (including mini quiche)

Purdy_1

Curry_Queen wrote:

I do that too! I love pastry-less quiches, or if I have any bread going slightly stale then I break that up and layer the base of the flan dish with it. That's why I'm a bit rusty on the timings for the pastry case as it's ages since I've done one LOL!

Do you have any recipes for pastry less quiche? I would love to give them a go!

Curry_Queen

Purdy_1 wrote:

Do you have any recipes for pastry less quiche? I would love to give them a go!

I'm sure I've posted some here before ... one quite recently for a sausage, apple and leek quiche ... are they not in the recipe index?

The only difference to a normal quiche is that you don't use pastry and just put whatever ingredients you want to use straight into a buttered dish instead. I usually use whatever left-over bits I've got in the fridge, along with grated cheeses and a "custard" made with 3 eggs to half a pint of milk, seasoned.

HTH

Wendrie

You can also grate potatoes and put them grated (add a bit of oil/herbs to help them stick together) into the pan.... press down and bake for 10 mins then add your toppings and cook as normal. Very very nice <G>

GIRLPOWER_2

Well I can now make quiche!!!!!:j :j


used Delia pastry instruction but she said use 4 oz shortcrust and I used 6 oz.. baked blind after pricking it to death..(worked this time!!)

Fried 3 large onions.. whisked 5 eggs and some milk added onion mix. put greated cheese in the bottom of part cooked pastry case.. my egg and onion mixed , seasoned then cheese on the top.

baked for about 40 mins on 170c... beautiful.. really nice... will be making them all the time now.

Purdy_1

ok, I now have 1 pastryless cheese and onion quiche in the oven. Gawd knows what it will turn out like. I am hoping that I will be able to cool it, portion it and freeze it. Not alot to ask is it?

Still looking for Curry Queens pastryless quiche, did a search but not found it yet.

Curry_Queen

Purdy_1 wrote:

Still looking for Curry Queens pastryless quiche, did a search but not found it yet.

I found a few in the recipe index and hopefully this link will work, but might expire later as it's a search thread link.

Purdy_1

The quiche cooked fine and tasted fine but there seemed to be water oozing from it. I cooked it for 45 minutes on 190 degrees. Everytime I used a paper towel to dry it within a few minutes it had a soggy bottom again. Have I done something wrong ?

susank

Dont cut the pastry to fit the tin until after its cooked and that way it will not shrink and also paint the bottom of the pastry with a little beaten egg and put into oven for a few minutes to seal it then put in the middle filling and this will make it less soggy at the end.

Purdy_1

susank wrote:

Dont cut the pastry to fit the tin until after its cooked and that way it will not shrink and also paint the bottom of the pastry with a little beaten egg and put into oven for a few minutes to seal it then put in the middle filling and this will make it less soggy at the end.

I didnt use pastry. It was supposed to be a pastry free quiche lol. Just thrown it in the freezer now along with the shepherds pies I made earlier. Unfortunatly the lemon meringue I made earlier didnt last long enough to get too cold in the fridge

loulou6

why not try lining the base with spinich (from the days of slimming world) then mix the eggs cheese and other fillings together pour on top wack in the oven 180c for around 30 mins apparently cornbeef is nice in a quiche (cheap) i also layer the ingrediants so spinich, cooked onion 'n' garlic, bacon/ham, mushies, tomato then the eggs with some milk. blooming lovely.