Quiche ideas recipes and questions (including mini quiche)

hampshirebabe

I'm going to a picnic on tuesday and want to make a quiche/tart type dish with filo pastry, but need some help making it slightly lower fat and calories. I know the hairy dieters did one but haven't still got it on sky+ and cant find it on line. Anyone got any tips, or the recipe?
I was thinking of doing it with roasted vegetables, but what would I use to keep it all together, usually it would be eggs, cream and cheese.

joedenise

You can use water instead of butter between the layers of filo. For the filling you can just use beaten eggs and a bit of grated cheese to hold the roasted veg together.

It works - I make them like that myself sometimes.

Denise

[Deleted User]

http://www.bbc.co.uk/food/chefs/hairy_bikers

The hairy dieters recopies are available online - link above.

Hope it helps you find what you're looking for.

D9

hampshirebabe

Thanks Denise, that looks good, I never thought of just using water, I'll give it a go.
Thanks D9, dont know why I couldn't find it.
x

Fire_Fox

You might try a Slimming World type filling - eggs and flavoured cottage cheese - can obviously add half fat cheddar to that.

pmduk

I think this is the recipe you mean,

Muppet81

I have just bought a gorgeous 12" flan dish to make a stilton and Leek quiche for a party.


Recipes seem to differ so much and none are for a 12" version. I thought it would be an easy job to just add 50% extra to a smaller quiche recipe but 50% of what?


Could anyone give me the basic quantities of eggs/cream/milk etc. to add to whatever flavouring ingredients are being used. Feel sure that somewhere there must be a standard recipe of basic ingred for a 8" 10" 12" etc.


Thanks :-)

nuatha

Converting from an 8 inch cake tin to a 12 inch means you need 2.5 times the amount of filling, I'd expect a similar ratio for your flan dish.

I can't really help as to a basic recipe, because flans are something I build by eye, and are generally forgiving enough to cope with quite wide variations on quantity. I blind bake the pastry case, then usually start with a layer of onions or leeks (cooked to the translucent stage) then build the other fillings on that. Then add eggs beaten with milk/cream, sometimes I'll need to beat another couple of eggs and milk to get the right depth of custard.
HTH

Muppet81

OK. Will do the same. Many thanks and happy new year when it comes

meg72

Wonder this this will help

http://www.jewishfood-list.com/recipes/vegn/quiche/quicheformula01.html