Quiche and egg custards

keatergreyhound · 26 July 2005 at 2:38PM

Yes I know and odd combination. Ive searched througt the sticky recipes at the top of the page but I cannot find either. The quiche is to use up soem bacon and my little girls gone mad on egg custards.
So could anyone please share a recipe. I shall report back on how it goes
Regards Keaterxxx
And baby Mollie who wants h/m egg custards

squeaky · 26 July 2005 at 3:12PM

The Quiche and a custard tart which uses egg custard are both on the Be-Ro site.

Just click on the List All Recipes on the right hand side:- Here

calleyw · 26 July 2005 at 3:39PM

My mum makes a tuna flan with a tin of tuna,two eggs a splash of milk and she mixes it all up and pops it in a pastry case.

Yummy once cooled with a salad.

Not sure how long to cook it for. But you could add anything to it.

Yours

Calley

keatergreyhound · 26 July 2005 at 3:57PM

Can anyone please tell me whats bake blind means please
The recipe says
Heat oven to 190ºC, 375ºF, Gas Mark 5. Line an 18 cm (7 inch) flan tin with the pastry and bake blind

apprentice_tycoon · 26 July 2005 at 4:09PM

That means you bake the pasty case without the filling so that you are sure that the pastry cooks, you line it with crumpled foil, then bake it.

If you just want to make egg custard as a baked pudding in a bowl all you need to remember is '4 eggs to a pint of milk' ( I have had that in my head 30+ years since school cookery classes, that, plus the song that they taught us to spell 'beautiful' with). You need sugar as well, that's to taste but around 2 heaped tablespoons will do it.

For a quiche filling the thing to remember is similar but not the same it's '4 eggs made up to a pint' (less milk you notice). If you have some single cream replace some of the milk with that, it will freeze well if there is a fair bit of cream in the mixture. You will need to season this with salt, pepper and mixed herbs

squeaky · 26 July 2005 at 4:10PM

Right... it means to bake without the filling. You normally put some greaseproof paper in and lay some dried beans or pulses on it to stop the bottom from rising too much but it doesn't matter if you can't do this.

HTH

Edit: Darn! A-T beat me to it

keatergreyhound · 26 July 2005 at 4:19PM

Right its in the oven baking blind as we speak. Trouble is ive followed the recipe that I got from another site and ive got lots and I mean lots of the sweet pastry left from the custard. Any ideas for left over sweet pastry?
Sorry im such a pain I know but once ive done it once that I shall know for the future

apprentice_tycoon · 26 July 2005 at 4:20PM

Jam tarts?

henhog · 26 July 2005 at 4:59PM

You could make those little Maids of Honour cakes. You simply roll out the pastry until very thin, and put in a baking tray thing (like the one you would use for jam tarts), you put a spoonful of jam in each one. In a seperate bowl mix cottage cheese, (sieve this first) sultanas and almond essence, about two table spoon s of ground almonds and two eggs. Put this on top of the jam on the pastry. Cook for about ten minutes in a very hot oven - I think about gas mark eight. Then you lower the heat and cook for another 10 minutes. When they are cool you can ice them by dropping a bit of icing onto the centre of each one. It will sink in.

I haven't made these in ages, but my mom used to make them all the time and they are lovely and worth the trouble.

jordylass · 26 July 2005 at 5:00PM

I make quiche at least once a week, to use up anything left over, it's a firm favourite with everyone in our house, thank you for the quatities of eggs to milk, as I just guess and sometimes are better than others.
To bake blind I never put anything in, as it seems a bit fiddly, pricking the bottom well with a fork has always worked OK.

squeaky · 26 July 2005 at 6:09PM

And if you've STILL got some pastry left - you can freeze it

Quiche and egg custards

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Quiche and egg custards

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