Quiche ideas recipes and questions (including mini quiche)

Vaila

Hello, just wondering if anyone had a good recipe for a crustless quiche to share? Just looking for a basic batter recipe that I can add my own vegetables, herbs etc too.

Thanks

horsechestnut

A crust-less quiche is called a Savory Custard, and it can be served, and eaten from, in individual dishes, or a large one when it is cold.
Basic recipe, to which you can add fillings of your choice.
4 Eggs
1 Pint of milk (400ml)
this will make 2 x 7 inch quiches
If you are adding a lot of filling, then reduce the milk slightly because the vegetables will release moisture as they cook and thus dilute the mixture (This doesn't matter if you are using a pastry crust as it is all held in place by the crust).

candygirl

I do an old slimmming world one.It's basically; beat 3 eggs with a tub of cottage cheese, add whatever veg and bake on gas mark 6 for about 30 mins:p:p:p
I sometimes put grated cheese on the top too:p:p:p

telboyo

omelette!!!!!

Owl

I use a slimming world recipe - 3 eggs, small tub of fromage frais (I use fat free one) - or 4 "eat your pudding spoon" dollops!! (a highly scientific measure....) and bake on gas 4 for about 25 mins (until it puffs up, is golden on top and set through. You can put what you like in, I recommend bacon and onion with grated cheese on top. Yum!!

ETA: - Fits beautifully in the lid of a meduim pyrex.....

Shalva

Corn Quiche:
in bowl:

400 gr frozen corn [drained]
250 gr cottage cheese
100 gr grated cheese
2 spoons flour 3 eggs
I plain yogurt/bio or the like
spoon of onion soup mix
salt/pepper to taste

into greased dish with sprinkling of grated cheese on top

180/200 oven for around 50 mins

Shalva

Mushroom/3 cheese

fry 1 large onion in butter until clear
add 500gr mushrooms cook for 6-8 mins

in bowl:
cottage cheese[250gr]
soft white cheese[250gr
grated cheese[150 gr]
3 beaten eggs
2 spoons mushroom soup mix

add two together
greased dish for 40-50 mins[until firm and nice brownie colour on top]

Tibbie's_mum

Rhonda-Jean on her Down to Earth blog has done a really good version, which I haven't yet got round to making, but it looks yummy.

http://down---to---earth.blogspot.com/2011/05/impossible-mid-week-meals.html

zippychick

ive merged this with our quiche thread

pastryless quiche may also help

Zip

Linda32

Hello all,

Today I made my first quiche. I was given a large quantity of eggs from the nursery where I work. :money:

I chose a Mushroom Quiche, followed a receipe which called for 2 eggs and three further yokes and half pint of single cream.

It suggested all cream if you intend to freeze it, which I did. It said you can use milk but the filling might be watery.

Cooking temp called for gas mark 3-4 and 30-40 mins depending on hw moist the filling was :undecided which wasn't very helpful as it was very moist at this stage. So I set the gas mark for between 3 and 4 and went for 35 mins.

Pastry blind baked before hand.


Took quiche out and it looked great, which I guessed it would, what could go wrong :rotfl:

Waited for it to cool, about 20 mins, by which time it had sunk and is now very very thin.

Here is my question, if your still reading that is, I know its still quiche and will still taste like mushroom quiche but how do I make it stay risen?

I expect its a technique, which I hope someone will know.

I have read on here that overcooking is abit of a killer and will result in lumpy filling.