Quiche ideas recipes and questions (including mini quiche)

mardatha

The RV liked the quiche ! :T:T:T:j:j:j thankyou !

TrulyMadly

I used to make fabulous quiches until we got our own hens and they dont rise now. Has anyone any experience of this. I'm beginning to think that fresh eggs are not best used for quiches. Maybe I should leave the eggs for a fortnight before using them!

McKneff

If i make quiche, it doesnt really rise, the liquid just bakes and sets, so I really dont understand what you mean.

System

Mine rises but sinks again a short time after i take it out of the oven.

zippychick

ive merged this with our quiche thread so you can read how others do it

Zip

dogstarheaven

am making these for tomorrow for my work's fuddle and am wondering if I bought those cheap silicon muffin moulds would the the crust set properly in them or not? I'm rather confused as in the past I've always made a big quiche/flan and have always blind-baked them in a metal tray. In the recipes for mini quiches, it seems that there isn't a need for them, so what's the deal there - wouldn't the bottoms be soggy/or go uncooked).

If someone has a fool-proof recipe that's quick, then I'd be v happy. Atm, I have one cupcake tray so am wondering if I am to make them out of that (altho' that's a bit too mini for my liking as i'll have to make several batches). Or do I get a silicon mould so that would be more practical to use (less cleaning) or do i get a muffin metal tray so at least i can get more use out of it (altho' i don't bake that often)?

am in fuddle-muddle, aren't i?

most ppl at work are buying in food, whereas I said I'll make something like onion bhaji's, tho' changed my mind at the last min as i didn't want the house/my clothes/hair smell)

rosie383

I don't know if it would be useful, but my friend makes mini quiche-type canapes using sliced bread. She uses a rolling pin and rolls it out a bit flatter then cuts circles out of it and uses that to line the patty tin. Then it crisps up nicely underneath as the filling cooks.
HTH

zippychick

ive merged this with our quiche thread

Zip

Purplekylie22

I am making a cheese and leek Quiche for tea. I have a LARGE Quiche pan with a removeable base. I got premade pastry as I tend to really suck at pastry, But I have no Idea how much Eggs to Cream I need for the filling.... Any advice greatly appreciated.

My Pan is about 10 inches wide and 1.2 - 2 inches deep. I have three large leeks and a small block of extra strong chedder

ragz_2

4 or 5 and a splash of cream/milk (100ml?)
I just add and mix until it looks 'right', sometimes I don't put enough in (pour mix over veg, leave room to 'rise') so I mix another egg's worth later on and chuck it on top. Cheese in the mix as well as on top is nice, don't forget to season the egg mix.