Quiche ideas recipes and questions (including mini quiche)

RustyFlange

Thankyou for the replies, it is starting to set but has been in for about an hour in total. Cooker has just bleeped so have set it away again for another 10 mins. The pastry seems to be cooked around the edges and the fillinf is stiffening up but still quite wobbly, although a nice brown colour on top (not too much though) I have set it away for another 10 mins on gas mark 6 see how that does. I did think it was possibly too low but having never made it before presumed it would be fine.

Rikki I didn't even think about that. My 2 eggs were quite small, probably should have added a third but again I guess it is trial and error. My dish is about an inch high and about 8 inches round.
Really appreciate all your help. I will update in ten mins, or later if I set fire to the kitchen :rotfl:

RustyFlange

Ok so it is out of the oven (apologies for the delay in replying) it has a darkish top, but smells fantastic and I think it is cooked inside however I haven't cut it open as I wanted to leave it til OH comes home to show him.

Once again ladies thankyou for all of your help. I really appreciate it. just hope it is edible later on

Rikki

RustyFlange wrote: »

Ok so it is out of the oven (apologies for the delay in replying) it has a darkish top, but smells fantastic and I think it is cooked inside however I haven't cut it open as I wanted to leave it til OH comes home to show him.

Once again ladies thankyou for all of your help. I really appreciate it. just hope it is edible later on

Sometimes it can appear wet and its just the oil from the cheese.

Its best left to cool in the dish to allow it to set further. Even if it is slightly runny when served it will still taste delicious.

We don't always get things right everytime. CLICK HERE mine are post #232 onwards

Cornishpixie_2

I make my quiches from my kids cook book seems to be really simply and I haven't gone wrong yet. Now I have progressed to pizza pie as I don't need eggs with that. Well done:D

RustyFlange

Rikki that thread is hilarious :rotfl: I daren't add my ramblings to it :rotfl:

Quiche is yummy, still looked wet but it isn't and even my children love it ... although my son is calling it egg pie

Rikki

RustyFlange wrote: »

Rikki that thread is hilarious :rotfl: I daren't add my ramblings to it :rotfl:

Quiche is yummy, still looked wet but it isn't and even my children love it ... although my son is calling it egg pie

I'm glad it all turned out alright. :T

See we all have off days even with thing we can normally do with our eyes closed. :rotfl:

Nikkisun

I want to make mini quiches and cheesecakes and the suchlike and want one of these:

http://www.lakeland.co.uk/tartlet-pan/F/keyword/quiche/product/12498

However Hubby would not be impressed if I spent £21 odd on a baking tin :eek: (hardly in the spirit of MSE!!)

Does anyone know of anywhere I can get something like this for less pennies?

Raspberry_Swirl

I've never seen that before; very nice!!

I just use fairy cake tins for teeny tiny quiches and have also used my muffin tin for quiches/mini pies before and it's worke well.

Pink.

As Rasberry Swirl has said normal bun/muffin tins will do the same job. I always use my Yorkshire pudding tins to make individual quiches for lunchboxes and they work really well.

Pink

Nikkisun

Never thought of that!!

Do you use deep or shallow bun tins?