Cinnamon Posted June 30, 2006 Share Posted June 30, 2006 I have a glut of eggs,so have decided to make some quiche for the freezer. The pastry is no problem,but having never made Quiche before I am a bit stuck for ideas on the fillings. I am assuming that you mix eggs,seasoning & a splash of milk for the main filling,then add whatever takes our fancy....... Any Quiche experts out there? Quote Link to comment Share on other sites More sharing options...
bunee1 Posted June 30, 2006 Share Posted June 30, 2006 That's about right...i usually do the old traditional lorraine! bacon and onion. I make my mix mainly milk with some cream and two eggs all beaten together add the flavors, s+p fill up the pastry case and cook BINGO! My mum does a goats cheese and leek one which is yummy too. Quote Link to comment Share on other sites More sharing options...
Nicola H Posted June 30, 2006 Share Posted June 30, 2006 I made a quiche for the first time last week only me likes it so i put half in the freezer I added blanched asparagus and spinach to the seasoned egg mix I also put double cream in with the eggs and just used cheddar cheese as that was all i had in the fridge it tasted lovely............. Top tip to keep your pastry crisp especially if freezing.......Once the pasty case has been cooked blind, remove the baking beans and brush the case with the egg and cream mix then put it back in the oven for 5 mins to brown slightly this will stop the egg mix from making the pastry soggy while it cooks at a lower temp. Good luck. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 30, 2006 Author Share Posted June 30, 2006 Oooo - great tips girls - thanks I think I will try a Courgette & Parmesan one,as we are looking to having a courgette glut as well over the next few days. Everything in the garden has grown so much,despite the dry weather. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 30, 2006 Share Posted June 30, 2006 I mainly make quiche lorriane, but salmon and asparagus is a nice deluxe version if you want to spoil yourself. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 30, 2006 Author Share Posted June 30, 2006 That sounds nice Clare....& the salmon is on special in Tesco this week too Quote Link to comment Share on other sites More sharing options...
fourfinches Posted June 30, 2006 Share Posted June 30, 2006 Tuna and sweetcorn is a good storecupboard standby when you have unexpected guests - if you haven't given all the corn to the chickens! Roasted veg works well too as do mushrooms. Morag Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 30, 2006 Author Share Posted June 30, 2006 Oh yes,thanks Morag. I can see a busy weekend coming up Quote Link to comment Share on other sites More sharing options...
kannie Posted June 30, 2006 Share Posted June 30, 2006 I think I will try a Courgette & Parmesan one,as we are looking to having a courgette glut as well over the next few days. That sounds gorgeous! Wish we still had our allotment Since we moved I put my name down for one near here, but have been told the waiting list is about 10 years!! Quote Link to comment Share on other sites More sharing options...
rachel19 Posted June 30, 2006 Share Posted June 30, 2006 Wow a 10 year waiting list!!!! Our local one has a few vacant plots most of the time. My mum was thinking of getting one next year as our garden is now taken up by the chickens Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted June 30, 2006 Share Posted June 30, 2006 Christine, you can have a plot at the bottom of our garden if you like might shame me into getting the rest of it into shape karen x Quote Link to comment Share on other sites More sharing options...
SusannenoZ Posted June 30, 2006 Share Posted June 30, 2006 I do a quiche with roasted veg, courgettes, peppers tomatoes and red onion (left over roast veg is fine) I put this in the cooked pastry case, top with pieces of goats cheese and a little torn basil leaves, then put beaten eggs, (beaten with a little milk or cream)3or4 over the top and bake for 15-20 mins its really quick if youve mad the pastry case before hand or cheated with a ready made one. and lovely with green salad and new potatoes from your garden! Quote Link to comment Share on other sites More sharing options...
Muppet81 Posted July 1, 2006 Share Posted July 1, 2006 Baking pastry blind is one of those jobs which I always try to avoid. Do all of you do this or does anyone just fill the raw case and bake it all as one? Ever hopeful on the time saving front I tried one last week but made the mistake of using a loose bottomed flan case. The result was that all the filling ended up on the floor of the oven I felt so guilty seeing all those lovely eggs laid by my girls go to waste. Quote Link to comment Share on other sites More sharing options...
AnnieP Posted July 1, 2006 Share Posted July 1, 2006 Well, if it makes you feel any better: I've never made pastry in my life: I buy shop made bases... My favourite is just plain bacon and mushroom... yummy. Might do one for lunch now.... with some salad...mmmmm Quote Link to comment Share on other sites More sharing options...
Guest Posted July 1, 2006 Share Posted July 1, 2006 (edited) Do all of you do this or does anyone just fill the raw case and bake it all as one? Ever hopeful on the time saving front I do that - it takes an age to bake though. I make big 12" quiches, and to bake 'in one' I put it in a hot oven (gas mark 7ish) for 10 mins, then turn then heat down to gas mark 3, and bake it for another 45 minutes. Turns out lovely! I must confess, I'm not sure I would know how to bake a pastry case 'blind' Edited July 1, 2006 by Guest Quote Link to comment Share on other sites More sharing options...
kannie Posted July 1, 2006 Share Posted July 1, 2006 Christine, you can have a plot at the bottom of our garden if you like might shame me into getting the rest of it into shape karen x I'd take you up on that if I lived in Wistaton! Don't fancy moving to inner London do you? Not many allotments but lots of lovely traffic, sirens, and shops! Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted July 1, 2006 Share Posted July 1, 2006 Lots of exciting things on the door step, and not so much weeding, there's an idea karen x Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 1, 2006 Author Share Posted July 1, 2006 Well, if it makes you feel any better: I've never made pastry in my life: I buy shop made bases... Me too Annie Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted July 1, 2006 Share Posted July 1, 2006 Lifes to short to make pastry or stuff a mushroom Quote Link to comment Share on other sites More sharing options...
Muppet81 Posted July 1, 2006 Share Posted July 1, 2006 Thanks chookiehen. I have just made a lovely quiche for lunch. OH was well impresed especially after last weeks fiasco where the filling ended up on the base of the oven Used a ceramic quiche dish, much smaller than yours and cooked it for half an hour - starting hot then reducing the heat. Broccolli, cheddar, goats cheese and some of those lovely little Pepperdew things which were lurking in the fridge. Topped this with 2 eggs, a little milk, parmesan and seasoning. Served with salad and a few of our own home grown new potatoes. Scrummy I will be a domestic goddess one day Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted July 1, 2006 Share Posted July 1, 2006 No need to be a domestic goddess. Just be a goddess - all us women are Quote Link to comment Share on other sites More sharing options...
Muppet81 Posted July 1, 2006 Share Posted July 1, 2006 I'll go with that Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted July 1, 2006 Share Posted July 1, 2006 Quote Link to comment Share on other sites More sharing options...
bunee1 Posted July 2, 2006 Share Posted July 2, 2006 I used to put it all straight in but it does stay a little soggy in the middle baking it with baking beans in first is the best (use any large hard pulces's ie butter beans or chickpeas) it hardly makes any differnce to the cooking time and the pastry stays nice and crisp, someone mentioned back further brushing with egg first too and returning to the oven for a few mins....this makes a big differnce too. If you have a magimix or food processer i have a good recipe for pasry it's a doddle and done in mins... SHORT CRUST PASTRY makes 475g 8 0z/250g Plain flour 4 0z/ 125g cold butter/ marg 3tbs cold water pinch of salt Run thr flour and salt in the machine for a few seconds to sift it,cut the butter into small cubes and add to the flour process until resembles fine bread crumbs, sprinkle on the water and process until it forms a ball remove ,knead and chill in the fridge for 15 mins before use I use this for my quiche's and it's lovely...iv'e never made it by hand as successfuly for some reason ! Quote Link to comment Share on other sites More sharing options...
Muppet81 Posted July 2, 2006 Share Posted July 2, 2006 Thanks Hannah. That has gone in my file for future reference Quote Link to comment Share on other sites More sharing options...
