Quiche ideas recipes and questions (including mini quiche)

Bitsy_Beans

I use basic shortcrust receipe for mine (and shock horror I never bake it blind!!!!)
8oz plain flour
2oz lard/veg fat
2oz marg
tablespoon of v. cold water

I use whatever cheese I have at home for filling which is normally mature cheddar.

sheldon08

Bitsy_Beans wrote: »

I use basic shortcrust receipe for mine (and shock horror I never bake it blind!!!!)
8oz plain flour
2oz lard/veg fat
2oz marg
tablespoon of v. cold water

I use whatever cheese I have at home for filling which is normally mature cheddar.

I do the same and it always turns out well. I use mature cheddar too.

LameWolf

I use:

8 oz plain flour
4 oz butter
pinch salt
a little cold water.

Like Bitsy, I don't bake it blind, either.

I use some wondrous stuff from the farmers market "Extra Extra Mature Cheddar" which virtually trots round the fridge on its own if not chained down.:D

kunekune

In the pastry I use whatever cheddar I've got, usually a strong one, I don't see the point in mild.

ness_w

Basically, I love quiche but it's always a disaster; the pastry always shrinks back and is soggy on the bottom despite pre-baking. Also, I seem to have trouble getting the filling cooked just right as I make large ones for my family of 8 and have not quite worked out how to adapt the cooking time/temperature.
Can anyone put me right on what to do?
Thanks, Ness.

whiteroom184

hi ness,

to stop shrinking whilst pre-baking i normally leave overhang on the base and trim with a sharp knofe after cooking.

as you i normally make large quiches, deep too. i tend to find that the bigger the quiche, the denser the filling needs to be, avoid using too many watery veg, eg. frozen veg, mushrooms etc as this will stop it from setting, also dont add milk to your egg mixture either, also too much salt seems to stop it setting too

hope this is helpful?

p.s always pre-bake your base blind

Sunnyday

Try sprinkling a bit of flour over the base before adding the filling. I do this with pies so i wouldn`t think that it would be any different with quiche.

SD

tessie_bear

are u making them too big so base is overwelmed with wet ingredients ? i make quiche with no pastry as we like it better..u could brush the base with a bit of flour to try and make it less soggy

Bombchelle

Thanks, whiteroom184. I've always struggled with a shrinking base as well, so will try your technique next time.

ness w: Do you roll out the pastry thin enough? Maybe it's too thick to cook properly in the pre-baking stage? If that's not the case I agree with whitetoom184 about having a less runny filling.

Oh btw, this recipe serves 8-10 and is delicious:

Cheese & Leek Quiche

TallGirl

Hi there
Hope you can help I am cooking 3 quiches for a family dinner tonight 1 is a traditional Quiche Loraine but I thought I would add spring onion to the second one. Question is do I steam the spring onion first or fry them before putting them in the quiche?
Third quiche is a tomato one I have not made for 10 years and I am struggling to remember the recipe. I think it goes like this. In a pastry case brush Dijon mustard on the bottom, then place slices of gruyere cheese to cover the whole base. On top place plumed skinned tomatoes (squeeze out excess juice) . Finally top with oregano and bake in oven. Does this sound OK? I cannot remember in the mustard is first or the cheese.
Thanks for your help.