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Quiche recipe anyone?


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Showing 26-43 of 43 posts in this discussion
Posted on 22 Jan 2013 14:02:07 GMT
I never put dough on a quiche. I just bake the filling in a ceramic dish and let it go at that. It sets nicely and you don't have the starch and calories of the crust. Bake it till it's done. As the Bikers say about pasta, if you leave out the carbs you can have more of the good stuff!

Posted on 22 Jan 2013 13:22:08 GMT
pixie says:
XXXX!!!

In reply to an earlier post on 22 Jan 2013 13:19:45 GMT
Frenchie says:
oh, OK, thank you. I was doing it right then, for the pizza :)

Posted on 22 Jan 2013 13:14:35 GMT
Bearman says:
No - pizza is cooked from raw with the toppings already on. I think blind baking is just for pastry cases for flan, pies and tarts etc

In reply to an earlier post on 22 Jan 2013 13:10:11 GMT
Frenchie says:
oh thank you Bearman. I have to add baking parchment to the shopping list. I do not have any.
One thought, do we do the same for pizza then? I usually line my pizza dish with the dough and put the topping on top directly and then into the oven, except the cheese that I add at the last minute, but I do not bake blind. Should I do it first too?

Posted on 22 Jan 2013 12:58:36 GMT
Bearman says:
Frenchie - blind baking is when you bake the empty pastry case first before adding the filling. It is a technique used to ensure the base is cooked and crisped which will not happen if you fill a raw pastry case with a wet filling. You line your dish with the pastry, prick it all over with a fork to let stem out, and then line the pastry with baking parchment (make sure you curl this over the edges so that the top edge of the pastry does not get overcooked/burnt). Finally fill the case with something to weigh down the pastry and stop it lifting away from the dish. Typically ceramic balls called baking beads/beans (?) are used, but if you don't have any, use dried beans or rice instead. The bake for about 20 minutes - removing the paper & beans for the last 5-7 minutes to ensure the base is propoerly cooked.

In reply to an earlier post on 22 Jan 2013 12:10:43 GMT
Frenchie says:
Simple fare? I wonder, my dear Cooking, how it is when you decide to do ''the works''..
Thank you for the recipe. It does not sounds so difficult. I will try this, with butter, not lard. But I realised that my quiche dish has been broken and not replaced, so, I'll have to go out and get a new one. Poundland should have some.
I am not good at baking, so, what is baking blind, please?

In reply to an earlier post on 21 Jan 2013 21:44:50 GMT
Any time Ivan, you,re welcome.xxx

In reply to an earlier post on 21 Jan 2013 21:41:38 GMT
This is what I do Ivan, part boil your spuds, no peeling required, I use a waxy potato, but your favourites will do. In the meantime sauté about half an onion in a little olive oil to soften. When cooled cut your potatoes into equal sized small pieces....what I do is use small new charlottes and cut them in half, but make it upas you go along. Put potatoes, onions, lardons or streaky bacon in a roasting pan, stick whole cloves of garlic in the pan pushed in between the potatoes, I use 2/3 but you choose. Drizzle with olive oil, sprinkle with rosemary sea salt and voila, all done. Hot oven, about 200* c or 220 for a out 45 minutes to an hour depending on how crisp and crunchy you want them. Dave likes the burny bits so I overcook them a bit for him. Fish out the cloves of garlic. Make too many....on purpose and you have the basis of another meal with the leftovers....even better reheated the next day. Enjoy.

In reply to an earlier post on 21 Jan 2013 21:30:21 GMT
Ivan says:
I wish!!

In reply to an earlier post on 21 Jan 2013 21:28:50 GMT
Charlie says:
Sound fab don't they Ivan. Dinner at Diamonds for us all I reckon

In reply to an earlier post on 21 Jan 2013 21:27:01 GMT
Ivan says:
Are the potatoes done with olive oil and what are the timings and temp please.

In reply to an earlier post on 21 Jan 2013 21:23:02 GMT
Charlie says:
Yum Diamond, that sounds like a fab menu. Can't knock a bit of retro dining. Especially not proper gravy. I'm still a northerner at heart and pan juices just scream gravy to me

Posted on 21 Jan 2013 21:19:12 GMT
I,ve had a great day. The meal was reaLly good last night, simple fare but very tasty. We started off with ice cold champagne, left it on the doorstep, Dave made seafood cocktails with sauce Marie rose which is so much nicer than bottled. Roast leg of lamb,Mayan gold potatoes roasted with onion,garlic and lardons.carrots, beans and purple sprouting broccoli. Proper gravy made with pan juices and red currant jelly. Gluten free sticky toffee pudding for my friend and raspberry meringue roulade. All a bit retro but nonetheless very tasty. All washed down with a good red. Looooooovvvvvveeeeeellly, so I,m feeling pleased with myself today and have allowed myself the pleasure of doing very little and hibernating with the remains of the sticky toffee........

In reply to an earlier post on 21 Jan 2013 21:06:06 GMT
pixie says:
Sound advice Diamond...hope you have had a good day?

Posted on 21 Jan 2013 21:04:37 GMT
When I make a quiche I just do it off the top of my head and make it up as I go along because I know the basics without thinking about it too much and don,t really need a recipe. When I first started doing them I used Delia,s classic quiche Lorraine. It will give you quantities, oven temperatures etc she never let's you down.....Simon Hopkinson made one last night on the tele, it looked fabulous . Have a go Frenchie.

Posted on 21 Jan 2013 20:42:31 GMT
Pâté brisee Frenchie.....or short crust to us. I like to make my pastry with butter, some people prefer half butter half lard. So....half fat to flour is the correct proportion. I don,t know how big you want to make it so I suggest. 8oz plain flour, 4oz fat pinch of salt, ice cold water to mix. Rub fat into flour until it looks like breadcrumbs, mix water in bit by little bit until you have a dough which you can pull together easily. If it,s too dry it will be very crumbly and hard to roll out, if it,s too wet the pastry will be hard when baked. Knead lightly to form a smooth dough and put in fridge to rest, very important. Roll out and use to line your tin. Bake blind Frenchie, do you know how to do that.....filling of your choice, but basically sautéed onions, or leeks, lardons of bacon, or ....well whatever. A custard made with egg yolk, cream milk seasoning. I like a filling of cheese, onions and bacon, or broccoli and Stilton, smoked salmon is good but not for the kids I expect. If you need e to, I will find a detailed recipe and post it up for you.

Initial post: 21 Jan 2013 19:43:54 GMT
Last edited by the author on 21 Jan 2013 19:45:58 GMT
Frenchie says:
I have decided to make my own Quiche (cheese and onion, or leek, any vegetarian one) but I do not know how to make the dough.
And funnily enough, none of my books has one (well, I have only 4 cookery books). I usually use this book (recommended by Pixie)
What's for Dinner?: Easy and delicious recipes for everyday cooking
Of course, I could look on the Net but I like tried and tasted recipes.
Bring them on, I'll try them all. Hubby and daughter (and me) love quiche. Of course, the boys, no :(
Maybe if I have all the ingredients, I may make one for tomorrow. We still rely on shop bought quiche but I really want to try my hand at making my own.
Thank you.

edited typos
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Initial post:  21 Jan 2013
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