Help! When is my quiche done?

Icey77

Trying my hand at a quiche lorraine - how do I know when it is done? Should it have a wobble to it?

Thanks!
Icey x

McKneff

No, it should be soft but solid on the top.
can i have a bit, it seems a long time since teatime.

Try the same with Tuna and sweetcorn,
Cheese and oinion
Cheese and tomato.

VfM4meplse

Put a knife or skewer half way through to test the liquidity. (Don't go too far down as you don't want to pierce the pastry case). If it's not set yet but the pastry s done turn the heat down and bake for a bit longer. Don't worry about ruining the appearance of the dish as you can always melt a bit more cheese on any damaged area.

Icey77

It's rather good (if I do say so myself) but quite rich - can I use single cream instead of double next time?

Pink.

Hi Icey,

Yes single cream works just as well...sometimes I just use milk if I have no cream in.

There's an earlier thread with lots of advice and recipes on making quiche:

Quiche ideas

I'll add your thread to that one later to keep the tips together.

Pink

[Deleted User]

I've never used cream in mine - I just use milk - keeps the calorie content down as well

McKneff

I have never used cream in mine either, not very MSE eh

phizzimum

if I have a bit of cream left over then I'll put it in a quiche - it's either that of DH puts it on his porridge, so we might as well all benefit!

Icey77

I'd never made quiche before, the recipe was from the adult education class I am doing.

I don't think the teacher "gets" low fat / healthy meals or dishes as every ingredients list she gives us has the most calorific items on there :mad:

I know for next time to substitute with milk ... with a dash of cream if I have any lurking about, thanks!!