Quiche ideas recipes and questions (including mini quiche)

raphanius

could it be the broccoli? i made a broccoli quiche the other week and i cooked the broccoli first and some of the water must have stayed in the florets because when it was cooking i could see water in the egg mix. when i took it out of the oven and it had cooled it was fine.

thriftmonster

For the future, my rule of thumb is 1 egg to 2.5floz. My quiche dish is quite big and I am feeding the bottomless pit aka ds1 so I use 3 eggs to 7.5floz milk.

HTH

rosie383

I have a friend coming over to lunch and I thought I would try to make a quiche.
I have done a lump of pastry ( resting in the fridge). Oh, and I just have 'normal' baking tins, the only loose-bottomed one I have is for a cake, so too deep for a quiche. What do you guys use?
For filling I have:
A tub of Quark ( never used it before)
Plenty of eggs
Some nice strong cheddar
Leeks in the garden if they would work
Onions

If anyone can help with a recipe that would work and be tasty I would really really appreciate it as she will be here in about an hour and if it is ready to go in the oven it would be great.

zippychick

HI Rosie

Im not a quiche maker myself - but this thread may help. Good luck and ill merge this once you get some more input

thanks
Zip

rosie383

Thanks Zip, you're a star!!!

Bettie

I made a cauli cheese and added Quark, it was a disaster, it split and looked curdled when it came out of the oven. I don't know what I did wrong.
Last week I put it in a pasta sauce and it was ok but I have a feeling if I'd put it in the oven after it may have split too.
Hopefully someone else will say if it's ok but personally I would use milk today and experiment another day when it doesn't matter so much.

angeltreats

My quiche tin doesn't have a loose bottom so you have to either turn the quiche out very carefully when it's set, or cut wedges while it's still in the tin. I've also used a rectangular baking tin to make a bigger quiche and that worked fine. If you line it with baking paper and leave the sides overlapping, it'll be easier to lift it out. Make sure you blind bake the pastry case first before adding the filling. Do you have any baking beans or dried beans you can use?

You can use quark. What I would do is put a good couple of spoonfuls in a measuring jug and make it up to half a pint with milk. Break three eggs into the measuring jug, bit of salt and pepper and whisk it all together.

Then slice your onions and leeks and sweat them off in a bit of butter until they're nice and soft, put them in the baked pastry case, grate some cheese over them, pour over the quark mixture, bit more cheese on top and bake till it's set and browning on top but still has a bit of a wobble.

rosie383

Just to update you and say thank you for your help. In the end I made a wholemeal pastry case, blind baked it after resting. For the filling, I whisked up 3 eggs, about 100g quark, some low fat cottage cheese with chives, s&p and about a dsp of grated parmesan. It waas a bit thick, so I added a glug of milk to thin it out a bit.
After baking the pastry case, where I had pricked it, it had lots of wee holes, so, while it was still hot, I gave it a good egg wash and let it set for a minute or so. Put the filling in and cooked it at gas 4 til nicely set. I have to say, it was absolutely delicious, and I have enough filling left to do another one to bung in the freezer.

angeltreats

Well done Rosie, it sounds yummy

zippychick

ive merged this with the quiche thread