Quiche ideas recipes and questions (including mini quiche)

Pink.

Hi Linda,

They always sink as the hot air rises as they cool. The only answer is to eat it immediately you take it out of the oven or add more filling I'm afraid.

This thread has lots of advice on making quiche:

Quiche ideas recipes and questions (including mini quiche)

I'll add your thread to that one later to keep the replies together.

Pink

natlie

Hi I fill mine almost full them when I put it in the oven I put it on a baking sheet and I top up the filling to the very top of the case. Using mushrooms may not help, did you cook them first I would as they are full of water if you put them in raw they shrink as they cook and the water evaporates - which could make the pastry soggy too. I usually use at least 3 whole eggs is a quiche as the whites of the egg help it to rise the yolks just make it rich - which the cream would do anyway
Nat
x

liney

Use a deeper dish, or use more 'whole' filling, ie mushrooms in order to 'prop up' the eggs/milk mixture.

I usually make my quiche with whole eggs; is it common to just use extra yolks?

raphanius

i make my quiche with whole eggs and creme fresh (healthier than cream) and i add more filling ingredients such as onion, bacon, even cooked lentils so it doesnt sink. i have had a few hairaising moments though when ive poured the egg mix over the other ingredients and the whole thing has only just fitted in the pastry case without spilling over i always bake the pastry case blind so i dont get a soggy bottom

Linda32

Hi all,

Thanks for the replies. I used mushrooms as OH likes quiche (shop bought) with something in it, filling wise, rather than just the egg mixture IYSWIM. I did cook the mushrooms first, good point on those being full of water.

Also I blind baked first for 15 mins, I've done that before for other things so I know this timing suits my oven.

I used a loose bottom flan ring placed on a flat baking sheet.

I used extra yolk as thats what the receipe suggested - Marguerite Pattern's New All Colour Cookery Book. I'm guessing I can't go far wrong with this book. :rotfl: I've got to admit that I possibly wouldn't have used the extra yolks as this meant using 5 eggs if I hadn't got so many free.

I used cream as the receipe suggested this is better if you are going to freeze the quiche. Does anyone freeze quiche made with just milk? Its only suggested that the texture once re-heated is better with all cream.

I think the only thing I can change next time is when I line the flan case to pop it in the fridge untrimmed to allow for shrinkage.

Pipkin

Hi

I make quiche all the time, it's a firm favourite - however I have never frozen it, so not sure how that would go.

I used to use cream - it was 150ml cream and 150ml of milk, now I just use milk (300 ml) - I've noticed no difference in the taste or texture.

I would think you are not using enough eggs - I would always use 4 whole eggs in mine, and perhaps not enough filling..I usually use onions, bacon and tomatoes (sometimes cheese too)..if I only had one thing as you have with your mushrooms I would definitely need to up the eggs/milk in order to fill it up a bit.

I could post my recipe (not mine, but you see what I mean) if you like, everyone always loves it.

ps: I make my own pastry too and pre part bake it using baking beans, never had a problem with shrinkage that way.

Linda32

Pipkin wrote: »

I could post my recipe (not mine, but you see what I mean) if you like, everyone always loves it.

Yes please :T

Money_maker

I do my quiches with milk and they have frozen sucessfully. I usually do about 4 eggs and the same quantity of milk. Fill with bacon/sausage/cheese. This was after spending a long time on the quiche thread and looking at what others did. I do cheat though - I buy the ready made quiche cases as I don't have the right tins.

rupertsmam

I think the trick is to fill the pastry case as far as you can after blind baking. I did one yesterday by placing the quiche on the oven shelf and topping it up there to avoid spillage. It did rise and sink but not as much as previous attempts.

Does anyone have any nice recipes for pasties etc? Looking for ideas to replace sandwiches in my OH lunch box.

mardatha

I got a ready made (blush) flan case and want to make a quiche. Can somebody tell me how to ? Step by step cos its me I want to throw in bacon and mushroom and cheese, and I want to make it in the Remoska. Do I fry the bacon and mushrooms first? Do I just throw it all in the flan case ....and then how long do I cook it for? Many thanks!