Quiche ideas recipes and questions (including mini quiche)

carinska

Trying to use up some veg box veggies, and also have shortcrust pastry in the freezer, so thought I could make a quiche, but in searching have found about a thousand different variations on how to make the filling!

I thought it was eggs, milk and cheese, sort of like the mix you would make for cheesy scrambled eggs, but lots of the recipes say cream, is this necessary? If anyone has a recipe I would really appreciate it, thanks!

Bossyboots

No cream is not necessary. Quiche is one of my specialities and I only ever use cream for special occasions. Otherwise, it is eggs, milk and cheese together with whatever filling I fancy doing or has been asked for.

joey_2

I always use semi-skimmed, I once made one with cream at my mums' house and it was disgusting really rich.

Coopster

to be honest, cheese doesn`t have to go in either. a general rule is 4 eggs to a pint of milk.
Another idea you could try is put all your vegetables( again with or with out the cheese) into a oven proof dish. roll out the pastry and place over the veg, like a pie top. when cooked turn out so the pasrty is on the bottom.
or of course you could make a veg pie

Bossyboots

Coopster wrote:

to be honest, cheese doesn`t have to go in either. a general rule is 4 eggs to a pint of milk.
Another idea you could try is put all your vegetables( again with or with out the cheese) into a oven proof dish. roll out the pastry and place over the veg, like a pie top. when cooked turn out so the pasrty is on the bottom.
or of course you could make a veg pie

Without the cheese it wouldn't actually be a quiche.

I never use 4 eggs to a pint either as I like my filling to be quite soft and too many eggs makes it set too firmly. I think I use 3 eggs to a pint but it is automatic for me now so unless I go and make one I can't actually remember the exact proportions. I usually batch bake them so don't do it as a precise science.

Coopster

Bossyboots wrote:

Without the cheese it wouldn't actually be a quiche.

I never use 4 eggs to a pint either as I like my filling to be quite soft and too many eggs makes it set too firmly. I think I use 3 eggs to a pint but it is automatic for me now so unless I go and make one I can't actually remember the exact proportions. I usually batch bake them so don't do it as a precise science.

i agree, but if you havent any cheese than works just as well

horses for courses i guess! I prefer mine to be more on the firm side. also cheese helps to set it, so without it 4 would be more ideal

Lillibet_2

Without cheese it's called a flan;)

I usually make it with skimmed milk, because thats what we have. Only ever put cream in when I have some left over to use up;)

seraphina

I also sometimes put in a dollop or two of greek yoghurt for extra richness. I never add cream, just milk and eggs.

miss_pink_4

i only use semi-skimmed milk for a quiche, i,ve never seen a recipe that uses cream. To be honest it sounds rather rich and extremely fattening! I,d go for the more healthy option.

beemuzed

Cheese, milk, eggs, maybe some leftover bacon/ham - but I've never used cream!