Quiche ideas recipes and questions (including mini quiche)

nanokitten

I must say, I never bothered baking blind when using a metal tin as the bottom seemed to crisp up fine for me. it may well be tahe same with little tins

Kiwisaver_2

Thanks, you've given me an idea to use my yorkshire pudding tin to make quiches. Why did I never think of that before?

lbt_2

nanokitten wrote: »

I must say, I never bothered baking blind when using a metal tin as the bottom seemed to crisp up fine for me. it may well be tahe same with little tins

You might be right there - the tins are mini ones, but they are also metal so I'll give it a try. Thanks

gizmo111

Kiwisaver wrote: »

Thanks, you've given me an idea to use my yorkshire pudding tin to make quiches. Why did I never think of that before?

Thats how I do mine - they're fine but get eaten very quick!

jammy_dodger

i make mine in small tins you'd make mince pies in usually 6 or 12 holes not too deep

an easy altenative to Quiches and a lot less faff iyswim

i line tins with a short crust pastry
top with tsp cvranberry jelly
a piece of brie
a little extra grated cheddar on top
and if desired a quarter cherry tomatoe

No runny egg mixture or pre cooking ingredients required

(even more yummy if you make a cheese pastry

great for xmas buffet too x x

Mummy_Jo

Hi

I am just about to make a quiche - only every one I make leaks all over the oven.

I use a loose based tin.
I make an all butter quiche (which tastes great)
I blind bake it using tala beans as weights
I brush the inside with egg and pop back into the oven for 5 mins to help seal it.

....

It still leaks! :mad: Any suggestions gratefully received!

Jo

Scarlett25

Hi Mummy Jo

The only things I can think of are:-

You're using too many eggs to set the mixture....or not enough mixture for the eggs used!

Or possibly, maybe the eggs are a larger size than you normally use?

Hope you find the solution!

Mummy_Jo

It leaks immeadiately out of the case and all over the inside of the oven. The quiche sets fine in the oven. I have always assumed it was a pastry issue...

horsechestnut

You need 2 Eggs
1/2 pint (200ml) milk
and the filling of your choice.
That is for a 7 inch (170mm) dish
Don't fill it more than 2/3 full as you have to give it room to raise.
If you add cheese than it helps to thicken the mixture and if you are really flush, then adding cream and reducing the milk gives a thicker custard.

Just seen your second post.
Firstly put the flan dish on a backing tray, then you only have to wash the tray and not the oven if it does spill over, it also helps to cook the bottom of the pastry.

Try rolling the pastry a bit thicker, as it should hold the filling at the start.
The oven should be at 180-190o /gas 4-5 (depending on your oven)
If you have the oven too high, then the mixture will separate and the water will flow out.

Scarlett25

It must be a pastry prob then if the filling always sets fine! The only other things that come to mind then are do you use a fork to make small holes in the pastry case?

Also, try partly baking the pastry case then put the egg glaze on and carry on blind baking to set the egg.

Sorry, I can't think of any any more solutions!