AJuff Posted August 3, 2009 Share Posted August 3, 2009 Any nice safe recipes? Every one I've tried has been awful. Quote Link to comment Share on other sites More sharing options...
Happy chickens! Posted August 4, 2009 Share Posted August 4, 2009 You've just posted about healthy eating, so perhaps it's fate not to eat quiche...... (sorry, very tongue in cheek, and not very helpful I know ) Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted August 4, 2009 Share Posted August 4, 2009 In what way is it a disaster = is it the pastry or the filling which is awful. I use sweated onion, grated cheese and sliced tomatoes in one and lightly fried bacon chopped up with cheese and onion in others. With my eggs of course. The pastry is easy to make. I make one big one or two small ones with 8oz plain flour, 2 oz lard, 2 oz cookeen and rub together and mix with ice cold water and keep in bag in fridge for about half an hour minimum before rolling out. The quicker the pastry is mixed and the shortest time handled the better and it makes it almost a flaky pastry if you do it in the kenwood instead of by hand. Bake blind with some tin foil scrunched up instead of beans etc and then leave the foil off for a few minutes to dry the base. Fill and cook. Lovely Quote Link to comment Share on other sites More sharing options...
Guest Posted August 4, 2009 Share Posted August 4, 2009 I make my pastry with 8oz plain flour, 4oz cold butter and enough cold water to make it come together or sometimes I use a bantam egg to bind it. I don't generally bother putting the pastry in the fridge. I find pricking the base all over with a fork stops it from rising, I've got baking beans but they're so fiddly to use. I blind bake the case on 180c for about 10-15 mins. For the filling I've used chopped sweet peppers, ham, onion and grated cheese then pour over some dble cream (approx 200ml) with about 4 beaten eggs. Yu can put whatever takes your fancy into a quiche though really. bake in centre of oven on 180c for about 20-30mins or until golden. I find it one of the easiest things to make. I do find though that if you don't use full fat milk or cream then the set of the filling isn't as good and the quiche can be a bit watery. You could maybe use elmlea or something if you're calorie conscious? see last months newsletter for a phpto of one of my quiches! Quote Link to comment Share on other sites More sharing options...
Space Chick Posted August 4, 2009 Share Posted August 4, 2009 I use elmlea in my quiches, and it works a treat Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 4, 2009 Share Posted August 4, 2009 I am going to admit to buying those quiche bases. They are brilliant,easy & I have not had a disaster yet! Just bung in your filling (sauteed courgette for example), then top up with the liqued (a couple of eggs, seasoning & cheese), then bake til its golden & yummy. Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 4, 2009 Share Posted August 4, 2009 Do you use the little Jusrol ones? because I haven't been able to find those recently. i used them quite a bit last year. the last quiche I made was really watery and it has put me off a bit, I must have another go. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 4, 2009 Share Posted August 4, 2009 I have done,but of late I have been using some pre baked Tescos ones. They do sweet or savory & are by the baking stuff in my local store They are super handy to keep in the cupboard for emergencies - we always have eggs & cheese in the house Parmesan & Courgette is my favourite at the moment, with a few cherry tomatoes on top Quote Link to comment Share on other sites More sharing options...
Guest Posted August 4, 2009 Share Posted August 4, 2009 I get catering size bags of plain flour (I use it all the time) and boxes of 20 packs of butter (which I freeze) from Batleys (cash and carry). It's dead quick to throw together some pastry and it saves money. for sweet pastry it's just 8oz flour, 4oz butter and 2oz of icing sugar plus milk or egg to bind. I have bought pre done cases before but they were cheese pastry cases which I haven't quite mastered yet AND they were hugely reduced in price, it was just after Christmas! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted August 4, 2009 Share Posted August 4, 2009 I agree that the pastry we make is so quick and easy and cheaper than the bases ready made I use the cheapest tesco plain flour and as said I use lard and cookeen as in delia as it seems to give a "shorter" crust pastry. I have used butter but have a hubby who does not really eat butter and so I pander to him! Quote Link to comment Share on other sites More sharing options...
Alis girls Posted August 4, 2009 Share Posted August 4, 2009 Oooh Ajuff methinks someone is checking up on you? Healthy eating and quiche in same sentence Quote Link to comment Share on other sites More sharing options...
mags Posted August 4, 2009 Share Posted August 4, 2009 i use filo as a base ,not quite quiche but nice mags Quote Link to comment Share on other sites More sharing options...
redhotchick Posted August 4, 2009 Share Posted August 4, 2009 Cut out the pastry and make a frittata instead. A bit like an omlette but deeper and finished off under the grill. You can eat it hot or cold. I make one with 5 eggs, courgette, spring onion, peppers, tomatoes, boiled potatoes if there are any left over in the fridge, what ever I have in basically. It does two people for lunch or brunch and I put some in a lunch box and take it to work. Quote Link to comment Share on other sites More sharing options...
Seagazer Posted August 6, 2009 Share Posted August 6, 2009 Well I've finally made my first quiche and I have to say...... it actually looks like a quiche I'm so surprised. I did a bit of a hotch potch of everyone's receipes and instructions. Just taken it out of the oven, my YS actually complimented me on it. I'm not known for my pastry skills so the edges are a bit wobbly looking. Just hope it tastes okay now. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted August 6, 2009 Share Posted August 6, 2009 Well done - what kind did you make and how did it taste then? Quote Link to comment Share on other sites More sharing options...
Seagazer Posted August 6, 2009 Share Posted August 6, 2009 I made a quiche lorraine and I've not tasted it yet. Having it for dinner tonight. Mind you its huge and its only really me and OH that will eat it I think I think I will get a smaller dish thing for next time as it will be a better size for us. I'll let you know how it tasted later. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted August 6, 2009 Share Posted August 6, 2009 I make double and freeze it in slices - good for picnics or lunches too Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted August 6, 2009 Share Posted August 6, 2009 ....Mind you its huge and its only really me and OH that will eat it I think .... I think I will get a smaller dish thing for next time as it will be a better size for us.... If it looks about right, I'll lay odds it tastes right, and therefore so much better than anything bought that it'll get devoured. When I was a kid, my mother used to spend part of her weekends cooking for fun (i.e. cooking something she wanted to try, irrespective of whether it'd get eaten), and she often practiced her quiches. I had a tendency to "help myself", meaning half of it would disappear before it was fully cooled. @SusanK, that explains why I never knew you could freeze quiches - I've never had any left to experiment with. However, I'll try and be good next time I make one and see if I can freeze something for the next picnic. Thanks for the tip. Quote Link to comment Share on other sites More sharing options...
Seagazer Posted August 6, 2009 Share Posted August 6, 2009 I didn't know you could freeze them either so I think I might do that. Unless the kids surprise me and actually want to eat it Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted August 6, 2009 Share Posted August 6, 2009 I didn't know you could freeze them either so I think I might do that. Unless the kids surprise me and actually want to eat it I have always done double and frozen them sliced up but dont know if you are supposed to but they are fine frozen and defrosted. There are just 2 of us now so otherwise we would be eating it for days! Quote Link to comment Share on other sites More sharing options...
Seagazer Posted August 7, 2009 Share Posted August 7, 2009 Well the quiche tasted lovely but the topping seemed a bit heavy. What have I done wrong? I wondered if it was because the quiche was so huge and therefore not as thick a topping? Quote Link to comment Share on other sites More sharing options...
