fluffyknickers Posted June 2, 2009 Share Posted June 2, 2009 havent made a quiche for AGES so thought I would use the girls eggs and give one a go. Any top recipes for them - you lot are always so good for cooking ideas. Thanks Michelle Quote Link to comment Share on other sites More sharing options...
ubereglu Posted June 2, 2009 Share Posted June 2, 2009 I usually make cheese and bacon quiche or mushroom, sometimes brocolli, (My favourite), can't think of the recipes off the top of my head though. Quote Link to comment Share on other sites More sharing options...
ClaireG Posted June 2, 2009 Share Posted June 2, 2009 This prawn and watercress one is one of my favs For the pastry * 8oz plain flour * 1/4 tsp salt * 4oz butter (diced) * Water to mix * Grated rind of half a lemon Either wizz everything bar the water in a processor until it resembles breadcrumbs or make using rubbing in method add enough water to form a ball. Knead and chill for approx 15 minutes before rolling. For the filling * 1 small onion * Bunch watercress * 1/2 oz butter * 3 eggs beaten * 5 fl oz single cream * 4oz prawns * Salt and pepper to season Method * Roll out the pastry and line an 8 or 9" tin. * Bake blind at 190c, Gas mark 5 for 15 mins. Then lower the oven temp to 180c gas 4 * Either whizz up the onion and watercress or chop very finely by hand. * Fry the onion in the butter and add the watercress a few seconds befor onion is ready. * Leave to cool. * Stir in the eggs, cream and salt and pepper. * Sprinkle prawns onto pastry case pour in egg mixture. * Return to oven for 20-25 minutes. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2009 Share Posted June 2, 2009 this is the one I use most http://www.bbc.co.uk/food/recipes/database/quichelorraine_71987.shtml I don't use tomato and substitute the bacon for ham, sometimes I add a few chopped peppers and/or onion. Once you have the basic recipe you can tinker with it and it's devine!!!! I also glaze the pastry with egg wash once it's been blind baked (when you return it to the oven after the 1st stage of blind baking), it won't go soggy that way. If you don't have baking beans just prick the base of the pastry with a fork to stop it rising up and egg wash it. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2009 Share Posted June 2, 2009 p.s. I've used this recipe in the past http://www.bbcgoodfood.com/recipes/2868/ultimate-quiche-lorraine and it was very rich and totally yummy! I'm making quiche for tea now as you've got my mouth watering. I'm doing leek, ham and cheese. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted June 2, 2009 Share Posted June 2, 2009 You've started me off too. I'm drooling here. Quiche tomorrow I think. Emma.x Quote Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2009 Share Posted June 2, 2009 just put mine in the oven with some potato wedgies but I, erm, made a bit of a boob! Instead of 200ml cream and 100ml milk I poured a whole (284ml) carton of dble cream into the beaten egg! Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted June 2, 2009 Author Share Posted June 2, 2009 I havent got any cream. Do have some creme fraiche and full fat milk - will it work? Michelle Quote Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2009 Share Posted June 2, 2009 I havent got any cream. Do have some creme fraiche and full fat milk - will it work? Michelle yep, full fat milk on its own will work fine too. We just ate our 'all cream' quiche, lovely but very rich! Quote Link to comment Share on other sites More sharing options...
Space Chick Posted June 3, 2009 Share Posted June 3, 2009 I always make my quiche with all milk, and for the pastry I always add in an egg instead of water to bind it. One of my favourite fillings at the moment is the roasted peppers that you can buy in jars chopped up in it. Very tasty Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 3, 2009 Share Posted June 3, 2009 I use milk too. Some faves are courgette (sauted before adding) & Parmesan Greek style - Feta,olives,red onion But to be honest you can just bung anything in a quiche & add some cheese - they are super for using up leftovers! Quote Link to comment Share on other sites More sharing options...
Guest Posted June 3, 2009 Share Posted June 3, 2009 ours last night was delish. A layer of sauteed leeks then a layer of grated cheese, then a layer of chopped up ham and the egg and cream poured over. We're having some tonight with Jersey Royals and spinach from the lottie. If you use an egg to make the pastry, do you just use the yolk? Does it just make the pastry richer and crispier? I make mine with water but then egg wash it. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted June 3, 2009 Share Posted June 3, 2009 If you use an egg to make the pastry, do you just use the yolk? Does it just make the pastry richer and crispier? I make mine with water but then egg wash it. I chuck a whole egg in to be honest! Thats based on a 200g flour, 100g butter mix, and the eggs are about 65 grams, so usually enough for 2 small quiches. The pastry is lovely as is crumbly yet still crisp. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 3, 2009 Share Posted June 3, 2009 will try that next time, thanks debs Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted June 3, 2009 Share Posted June 3, 2009 Inspired me to make quiche again - it's aaaages since I made quiche. Not in 2009 anyway ! Just noticed someone has a chicken with same name as me Quote Link to comment Share on other sites More sharing options...
Alis girls Posted June 4, 2009 Share Posted June 4, 2009 I have put on a stone just reading this thread haveing just read the one about veg boxes and got very excited about aubergines How sad am I? Quote Link to comment Share on other sites More sharing options...
Guest Posted June 4, 2009 Share Posted June 4, 2009 well, you can't just read about it, no thread is complete without piccies! http://www.facebook.com/photo.php?pid=1649018&l=8c3c1efb28&id=568396756 http://www.facebook.com/photo.php?pid=2290677&l=4dc4757ce3&id=568396756 that's made me hungry now, think I'll have to make another one tonight! Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted June 4, 2009 Author Share Posted June 4, 2009 Made my quiche and was delish. It was suposed to be ham, cheese and onion until I found husband had eaten all the ham so made it cheese and onion quiche and stirred in some of my onion marmalade. It is very good and one small slice left in fridge! Michelle Quote Link to comment Share on other sites More sharing options...
Guest Posted June 5, 2009 Share Posted June 5, 2009 I'm just about to go and make an onion, pepper and ham one, just need to get motivated as I'm very comfy on the sofa Quote Link to comment Share on other sites More sharing options...
Seagazer Posted June 6, 2009 Share Posted June 6, 2009 I knew I would find some quiche receipes if I came on here. Once hubby is back from TT races I will make my first quiche. I've been looking in all my cookery books for one but hadn't found any. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 9, 2009 Share Posted June 9, 2009 Made the Prawn and Watercress quiche yesterday. It got the thumbs up at Egluntine Towers. The chaps all said they preferred it cold. Quote Link to comment Share on other sites More sharing options...
ClaireG Posted June 9, 2009 Share Posted June 9, 2009 Glad you all liked it Quote Link to comment Share on other sites More sharing options...
