Quiche ideas recipes and questions (including mini quiche)

valk_scot

If you think of quiche as a sort of soft baked omelette in a shell, it helps.

I'd fry off the bacon and mushrooms first to stop the bacon being flabby and the mushrooms from being watery. Then I'd beat the eggs with a little milk, stir in the grated cheese and the cooled mushroom and bacon mix (doesn't have to be cold, just not hot enough to cook the eggs), season and pour into the pastry shell which I will have placed on a baking tray, or put into a shallow metal sponge tin. Bake......I'd do it in the oven at Gas5, till the filling is set, about 20 mins. I've never used a Remouska so can't advise there.

FairyPrincessk

Hi Mardatha!

I'd fry the bacon first, and probably saute the mushrooms (although I don''t eat mushrooms so I've never put them in a quiche). If adding spinach, blanch it first as well.

I generally blind bake my pastry, because I don't like soggy bottoms

I then chuck most of the cheese/other fillings in the case and pour over a mixture of equal parts milk/egg that has been well beaten. Other people use other proportions of milk/egg and many quiche recipes call for some cream.

Baking time depends on how deep your case is. I usually bake until its no longer liquid in the middle and has a lightly browned top, although many people bake at a lower temperature so the top never browns.

Sorry, I'm sort of one of those make it up as I go along cooks!

mardatha

"Sorry, I'm sort of one of those make it up as I go along cooks!" --- NOOO! with me that is NOT a good idea ! :rotfl: I'll let you know ladies how this goes, thank you .
is jsut to use up some of the eggs, the hennies are doing very well. TY

cooking-mama

mardatha James Tanner has just been on Lorraine show...baking quiche Lorraine,
http://www.itv.com/lorraine/food/quiche-lorraine/
Or if you have ITV+1,you could watch it step by step at 10am.

mardatha

WILL DO THAT, MANY THANKS! ooops yelling

[Deleted User]

That reminds me I have some left over cheese pastry in the freezer wrapped in clingfilm I think I will get it out to defrost and roll out for the base for what used to be called egg and bacon tart when I was little.
Line the tin with pastry ,bake blind for 15 minutes at 180c (I haven't got those posh china beans so I just line the inside of the pastry with tinfoil)
whislt thats cooking chop up a few rashers of streaky bacon and cook until crispy along with some chopped mushrooms Drain and put to one side.beat three medium eggs with black pepper and a sprinkle of salt and maybe a bit of grated cheese as well . put the cooled bacon and mushrooms in with the beaten eggs and give a quick whiz with the fork for a few minutes to get it all mixed together .Throe the lot into the part baked pastry case and bung in the oven at 160c for about 25 minutes I alsout a couple of slices of tomatoes on top just as its starting to set a bit.Once set and going slightly brown on top remove and when cooled put on a plate and serve with salad or whatever.I sometimes if I have some broccolli left over chuck that in for colour and my extra portion of veg.I love this as it will do me for several days lunches or with a jacket spud as dinner for a coupple of nights Cheap and easy to make and much tastier than the boxed plasticy ones from the supermarket.Really its a great way to fill up the tribe and you can put almost anything in it that you have left over .When my children were little I would streeetch three sausages out with this in the filling and serve with a little mash and some beans,great filler-up that won't break the bank.When broke back in the 1970s and the powercuts were on it could be eaten cold as well which helped no end .Our family called it 'odd and s*ds pie' as it was usually made the day before payday when times were a bit 'ean' :)

mardatha

That's just perfect Jackie many thanks . My mum called it ham & egg pie and my dad took it down the pit for his piece. I just like calling it quiche cos it makes me feel posh. Either way, its perfect free dinner cos I got too many eggs !

FairyPrincessk

I should take lessons from you, JackieO. My OH cooks, but isn't quite as proficient as I am. He's always taking over recipes and getting directions from me. I'm not sure if its his listening, my 'splainin' or a combination of both but he always seems to end up mixing up some steps. Last weekend he was making a cream of carrot soup and I caught him just in time, trying to put the flour (for browning in fat for the white suace) into the saucepan after the milk. The lumps would have been terrible!

Pink.

Hi Mardatha,

As your thread has dropped down the board I've added it to our main quiche thread to keep the recipes and advice in one place. I hope yours turned out well.

Pink

mardatha

I might have known that this forum had an entire thread devoted to QUICHE! lolol! TY x