Quiche ideas recipes and questions (including mini quiche)

Surfing_spaniel

I'm just about to make salmon & leek quiches, the mini ones. I also need to make bacon & cheese ones for the kids. The salmon recipe needs a single cream & egg mixture (I've never made a salmon one before) whereas the bacon one I normally do uses egg & milk. Will it be OK to chuck the bacon & cheese in with the cream recipe or does it have to be milk?? I know I'm being a bit dumb here btw lol. If anyones interested I got the recipe from the Jus-rol website, (ready made pastry:D ) there's some smashing recipes & tips on there. http://www.jusrol.co.uk/jusrol.htm

bltchef

the cream will just make it more richer in taste hat ever you use it will be good

Surfing_spaniel

Thanks for that bltchef, I was worried it somehow wouldn't work. Hmm looks like they are going to have extra delicious quiche tonight lol don't want to think about the calories :eek:

Rikki

Using the cream will be fine.

thriftlady_2

You really don't have to follow a recipe so precisely -the salmon filling can be made with milk and the bacon with cream. There is no way the recipe will fail if you sub cream for milk or vice versa.

Quiche formula

Pastry case made with 6oz shortcrust -bake blind for 10 mins at 180

Fill with 2 eggs and half a pint of milk/cream or a mixture (good way of using up a bit of leftover cream) +salt and pepper

Add filling. Choose from
cooked/tinned fish -salmon, tuna, sardine, kipper, prawns, smoked haddock, anchovies
cooked chicken/turkey
bacon, ham, salami, cooked sausage
cheese- all kinds
cooked veg- aspargus, spinach, courgette, peppers, potato, leeks, mushrooms, onions, sweetcorn, tomato
herbs
extras -olives, nuts

Bake for 40 mins at 190

Good combinations
chicken and mushroom
ham and leek
stilton, walnut and broccoli
anchovy, tomato and olive
feta and spinach
chicken and sweetcorn
salmon and asparagus

Edit: It probably best to put the solid fillings in first and then pour on the milk + egg mixture.

Surfing_spaniel

Thanks for that Thriftlady, I'm going to do a mix of cream & milk now. Just baking the pastry cases at the minute. I splashed out & bought individual tins & baking beans from Lakeland this morning. I usually get Argos cheapo tins but you can really tell the difference with these more expensive ones.

RustyFlange

Hi all, I am not a regular to this part of the board but decided today I would try and make a quiche. I followed all of the simple instructions HERE

However it was all going fine til the end of the 30 mins cooking time ... it is still quite runny with a skin on the top. I have left it in for another 10 mins but expect it to be much the same?

Should I turn up the heat a bit? (Gas mark 4 currently) or shall I just destroy it and put it down to experience?

Thankyou in advance.

Tams

Gigervamp

Gas mark 4 seems a bit low, I think I'd have put it on 5 or 6. Try turning the oven up and give it a bit longer.

skintandsad

I agree gas mark 4 is low.

When I make quiche, I cook on at least gas mark 6, cook for about 40 mins, and tend to use 3 large eggs.

If the outsides have set already, then the middle will also set given enough time. If none of it is setting, perhaps you used insufficient eggs (were your 2 eggs smallish?)

Rikki

Don't throw it away just cook for longer.
I always find quiches take longer than 30minutes. I normally cook for 40/45 minutes at 180 c / Gas mark 4.

The recipe doesn't say what size tin maybe yours is a little deeper than the one they used, this will effect the cooking time.