quiche with powdered milk?.. help

marmalize

just about to make a quiche and found i have no fresh milk.
i do have some powdered milk though.. ..so do i/can i use this, or stick everything back in the fridge and leave it till tomorrow when i can get some fresh milk??

thanks..

maman

marmalize wrote: »

just about to make a quiche and found i have no fresh milk.
i do have some powdered milk though.. ..so do i/can i use this, or stick everything back in the fridge and leave it till tomorrow when i can get some fresh milk??

thanks..

It should tell you on the pack how to make it up into 'liquid' milk. Tesco's says 4 tbsps. (57g) to a pint of water. Then I'm sure it'll be fine.

Pink.

It will work every bit as well as fresh milk would.

marmalize

thanks...never cooked with it before :-/

quiche in the oven :-)

Chris25

marmalize, how did it turn out?
I've used made-up-into-liquid powdered milk for rice pudding before & that was fine - I put in slightly more powder than necessary to make it a bit thicker.

marmalize

tasted fine but the filling was 'wet' which then made the pastry base go soggy .:(

i didn't fry off the onions first so don't know if that was the problem?
must admit i'm not very good at making quiche..or anything with pastry really...

ahh well, you can't be good at everything:A

marmitepotato

I use powdered milk for all recipes that need more than 100ml. I buy the cheapest packet I can find (usually Sainsburys Basics). I haven't had a failure yet.

Chris25

marmalize wrote: »

tasted fine but the filling was 'wet' which then made the pastry base go soggy .:(

i didn't fry off the onions first so don't know if that was the problem?
must admit i'm not very good at making quiche..or anything with pastry really...

ahh well, you can't be good at everything:A

did you blind-bake the pastry first?

marmalize

Chris25 wrote: »

did you blind-bake the pastry first?

i did ...(followed a Delia pastry recipe)
it seemed to be the filling that was too 'wet' ..there seemed to be a lot of liquid that came out of it at the end of cooking time..did i cook it at too high a temperature?

i don't like pastry so i never cook pies or quiche usually..:)
but i had loads of bits of cheese in the fridge that needed using and some about to be out of date eggs which led me to think of making a quiche..

at least i can only get better(if i ever make another one )

maman

marmalize wrote: »

i did ...(followed a Delia pastry recipe)
it seemed to be the filling that was too 'wet' ..there seemed to be a lot of liquid that came out of it at the end of cooking time..did i cook it at too high a temperature?

i don't like pastry so i never cook pies or quiche usually..:)
but i had loads of bits of cheese in the fridge that needed using and some about to be out of date eggs which led me to think of making a quiche..

at least i can only get better(if i ever make another one )

Sorry it didn't work out for you. Maybe you had too much milk for the amount of egg & cheese. I haven't made a pastry quiche in ages but I could check the quantities I use if you like.

I try not to eat pastry (calorie reasons:() and so I either make quiche with a mashed potato base in the oven or just do a frittata/Spanish omelette thing on the hob/grill.