Quiche ideas recipes and questions (including mini quiche)

Raspberry_Swirl

mandy_moo_1 wrote:

for a classic quiche lorraine, i use this recipe....

5 rashers bacon,cooked & chopped small
3oz cheese
3 large eggs plus 1 extra yolk
10 fl oz double cream
salt & pepper

Cook your pastry case 'blind' for 10mins, then arrange bacon & cheese in it. Pour over the eggy mixture, and cook for about 1/2 an hour till set.

You don't need to use double cream...you can use single cream or milk if you prefer

i just used milk with mine as i didn't want something too high in fat. i think this is why everyone's recipe is slightly different, depends on your dietry requirements

Aril

Posted this before so apologies....leek and apple. Also good is smoked cheddar with some freshly grated nutmeg.
Aril

i_wanna_save_money!

Hi I made some quiche yesterday and made much too much filling ( eggs, milk and cream ). It is still in fridge would it be ok to use today when I get some more flour to make pastry? Sorry if I sound thick

Softstuff

Sure it'll be fine, you might need to give it another whisk though if it has separated a little.

Jet

I'm all set to make a quiche. Pastry case is baking blind in the oven, all other ingredients prepared and then I realise I haven't got any cream! :mad:

Can I make a quiche without it?

sunnth

You can use milk instead of cream, I tend to add an extra egg if I'm just using milk. Another alternative is to use yoghurt - this works well but does change the taste quite a bit.

samnmalc

I used Creme Fraishe once and that was lovely!:D

sloppychops

I never use cream in a quiche,always just milk and they always taste lovely.

kathyd_2

Yes, just use milk, full fat, semi skimmed or skimmed. The cream does give it a lovely....well, creamy flavour but don't worry about using just milk, I would just add an extra egg yolk to mine.

Jet

Decided to venture out to get the cream. Just got back. I'll try the milk next time.