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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 17:24:08 GMT
Stu says:
queen fans i do believe

Posted on 22 Jan 2013 18:35:21 GMT
Does it show? LOL

In reply to an earlier post on 22 Jan 2013 18:47:25 GMT
france says:
Nope, the mirror is distorted **smiles**

Posted on 22 Jan 2013 18:49:09 GMT
france says:
Hmmm... I think I prefer my quiche with a firm and crispy bottom, after all.

In reply to an earlier post on 22 Jan 2013 21:35:27 GMT
Definitely Charlie, but you will get crinkly marks in your bottom if you sit on it for too long......oh horrors, saggy and crinkly.......xxx

In reply to an earlier post on 22 Jan 2013 21:51:47 GMT
france says:
LOL maybe my poor quiche should find refuge in the Loosing a bit of weight thread xxxx **smiles**

Posted on 23 Jan 2013 08:41:05 GMT
Frenchie, this is my rough-and-ready quiche recipe. As I say I don't use crust. I also don't really measure anything, being a Spanish-type cook of long standing.
2 eggs plus 1 egg yolk (or 2 egg yolks if you're feeling rich)
About 300 ml of whole milk or half-and-half (half milk, half cream)
Salt and pepper
For the filling:
Freshly-grated cheese, we go for softer cheeses for this, but whatever you like. About 250 g
About 200 g Bacon or ham, cut in little strips
If you want veggies, 1 bag of spinach leaves from the salad department or the tops off one bunch from the veg department of your supermarket. Or the tops of one head of broccoli, cut into manageable pieces.

I don't use crust, so what you do is, put the grated cheese and the bacon bits on the bottom of a souffle dish or baking dish big enough to hold the ingredients. If using spinach, wilt slightly in a non-stick pan with a lid and set on kitchen paper to take off any water that comes out. If using broccoli, I like to to sauté the bits a little until crisp-tender. Add to the baking dish.
Beat the eggs and yolks, beat in the milk and season with a dash of salt and pepper (go easy on the salt, you've got the cheese and the ham or bacon) and pour over the ingredients in your baking dish. You can sprinkle some nutmeg over the top but that's kind of High Mass if you're me.
Bake at 180ºC until set. When a table knife inserted in the middle comes out clean, it's done.
Serve warm or cold.

In reply to an earlier post on 23 Jan 2013 12:15:09 GMT
Isobel Ayres says:
Sounds good, Ori, I think I'll have to give that a go. I do love a nice flaky crusty quiche, but this is probably much better for you!

In reply to an earlier post on 23 Jan 2013 15:15:09 GMT
france says:
I'll have a go at it too because I have not got my baking parchment yet nor my quiche dish. I hope I am not going to mess it up :)

In reply to an earlier post on 23 Jan 2013 15:19:42 GMT
pixie says:
I was told by a very good Gardener when I said I was useless in the garden "Darling, if you don't plant it, it won't grow" I think that applies to lots of things frenchie...if you don't try you won't know!xxxx

In reply to an earlier post on 23 Jan 2013 15:28:49 GMT
france says:
**red cheeks Frenchie** You are entirely correct Pixie.
I have always told my kids since they are old enough to understand speech '' no matter how many times you try, the essential is that you try and do not let anyone tell you are a failure because the failures are those who do not try, and eventually, you will succeed''.

I also tell them:

''do not try to be perfect, just try your best''...

I guess I needed to be reminded of my own advices.... xx

Posted on 23 Jan 2013 18:29:46 GMT
BTW if it looks like you don't have enough mixture for your ingredients, add 1/3 cup of milk to each extra egg you add.

In reply to an earlier post on 23 Jan 2013 18:44:28 GMT
Stu says:
frenchie im afraid the only quiche recipe i have is for a chilli prawn quiche dont know if you would be interested as maybe too hot for the kiddies

In reply to an earlier post on 23 Jan 2013 19:15:38 GMT
france says:
Thanks Stu. I'll take it. Except my daughter, the other kids do not like eggs, so, no quiche for them. They do not mind, they have homemade burgers instead.
I do not mind mild hot. If it is too hot, I'll put less chili, no problem.

In reply to an earlier post on 23 Jan 2013 21:34:20 GMT
Stu says:
ok frenchie ingredients first,pastry4ozplain flour,2 tbsps butter or marge,2tbsps white fat,2-4tbsps cold water.filling4eggs,1/4 pint of milk 1/4 pint single cream,1/4clove of garlic crushed,4oz cheddar cheese grated,3 spring onions,2green chillies seeded and chopped,8ozcooked peeled prawns,parsley for garnish. now sift the flourinto mixing bowl or food processor,rub butter and fat until resembles breadcrumbs,or put in processor dont over mix?mix in liquid gradually to bring pastry together in a ball,wrap pastry well and chill for 20-30mins.roll out pastry on floured surfacewith floured rolling pin,wrap the circle of pastry round rolling pin,unwrap in 10inch flan dish,press to bottom and sides cut off excess,mix eggs,milk,cream,garlic,together,put prawns,cheeseonion,andchillies,onto base of pastry and pour over mixture.bake in pre-heated oven at200c/400f/gas mark 6 for between30-40mins until firm and golden brown use sprigs of parsley to garnish

Posted on 23 Jan 2013 22:38:23 GMT
Mrs J says:
ok guys - dead easy

half fat to flour - for pastry
blind bake for 15 mins
100ml milk+1 egg - for mixture

so I make 8oz flour for typical average size dish
300ml milk mixed with 3 eggs
lots of cheese

load base with salmon trimmings (and asparagus or broccoli)
add dill and cracked black pepper to mixture
gently pour mixture into loaded base
bake until the mixture is golden and is firm - sometimes a wobble occurs if there isn't enough cheese,

saute a sliced red onion and thickly chopped mushrooms and add that to the cheese instead

Posted on 4 Feb 2013 14:17:23 GMT
Scarlet Lady says:
My Fav Quiches are Salmon and Broccoli and Cheese and Onion - nothing with Bacon Please YUCK

In reply to an earlier post on 4 Feb 2013 15:44:32 GMT
Stu says:
scarlet well make one and you can at least have something to eat properly
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Discussion in:  cooking discussion forum
Participants:  11
Total posts:  43
Initial post:  21 Jan 2013
Latest post:  4 Feb 2013

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