Eggs/Quiche/freezing

Shysarah

Hi all,

Three questions in one..

I have 7 free range eggs use by 2nd November, they still sink in water and look fine (well the shells do). I was thinking about making some mini quiches with them and some leeks, ham and then freezing them.

As the eggs are out of the supposed life and I have never made a quiche before I could do with some advice.

One - Is it a good idea to use older eggs this way?
Two - Will I need to blind/par bake my pastry first?
Three -Will they freeze ok?

Oh and any super simple (milk free) quiche recipes will be much appreciated.

Thanks all in advance,

Sarah x

emiff6

If the eggs sink and lie flat, then they are good for another week at least in the fridge, as long as you dried them off again. If they sink but sit on their points upright, then they do need using fairly soon. Older eggs are fine in any cooking. (They are also much easier to peel when hard boiled, than really fresh eggs).

I always blind bake pastry cases for quiche, otherwise the egg mix tends to soak into the pastry.

To keep the pastry base really crisp, after blind baking them I paint the inside of the pastry case with egg white and pop back in the oven for 5 minutes. This seals the pastry so no moisture from the filling soaks in at all.

I have frozen quiches successfully, but I've never made one without milk, so can't help there.