Quiche ideas recipes and questions (including mini quiche)

Muppet81

That is brilliant, thank you so much.

Waffle_On

I normally stick with 1/4 pint milk (or mix of milk & cream to make it richer) per egg.


It depends how much 'other' filling is in there as to how much egg/milk you need. I'd probably start with 2 eggs worth and mix up another one if it's not full.

Muppet81

meg72 wrote: »

Wonder this this will help

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

It worked a treat! Many thanks. Got some very complimentary comments about my quiche .... and that IS a first!


Happy New Year

zippychick

I've merged this with our quiche thread


Zip

VfM4meplse

Just watched an episode of Rachel Allen's "Bake" and it featured Popina. The savoury tarts looked great, they are in fact award winning. I'd be wary of not cooking the veggies down frost and ending up with a soggy end product, but she just loads them up and sticks in the oven.

The book can be found here.

Muppet81

Soggy bottoms not an issue for us as we have an Aga. Pastry in, filling in and bung direct on base of roasting oven. One of the real bonuses of having an Aga.

Tillytrotter1

Can someone help me out with a cheese and onion quiche recipe, including the recipe for the pastry case? I don't have any cream so would be just using milk and eggs.

Thanks

JIL

heres how I do it.

i use a tin, and line it with shortcrust pastry.

that I make with half fat to flour.

so 200g flour
a little salt about a 1/4 teaspoon
100g fat ( I use butter)

sift the flour, chop the fat into cubes and rub it into the flour until it looks like fine breadcrumbs. stir in the salt, then add about 2 tablespoon of water and using your hands bring it together to make a dough. you may need a little more water.
roll it out and line the quiche tin. Use a bit of pastry to press the pastry into the sides of the tin.
Chill this in the fridge, while you make the filling. It can be baked blind but I dont bother if I am using a tin.

If you have any left over pastry make mini quiches or jam tarts.

to make the filling.
Gently saute in a little butter two large peeled and thinly sliced onions, this could take about 20 minutes.

Let it cool

Put the oven on 180/ gas 6

Take 100g grated cheese of your choice, such as red Leicester or mature cheddar or a mix of bits that need using up.

Mix 3 eggs with half a mug of milk and some salt and pepper. Mix in the cheese and the cooled onions.

pull out the oven shelf and put the baking tin pastry on the shelf.

Pour on the egg custard filling and gently push back in the shelf, shut the oven door and leave to bake for 20-25 mins. until its set.

or theres a recipe here that you can adapt

http://www.frugalqueen.co.uk/2013/08/how-to-make-quiche-and-supper-for-72p.html

Tillytrotter1

Thanks JIL, I will make this in the morning

maman

For a filling meal, you can make the same quiche with a mashed potato base instead of the pastry. Frying some chopped bacon with the onion is a good addition too and I often put a sliced tomato on top before baking.


I find real men (who don't eat quiche;)) really enjoy the mashed potato version.