Why is my homemade quiche so flippin' tasteless?

[Roussette]

Soooo... I decided to make a big quiche. Shallow quiche tin lined with shortcrust pastry. Baked blind. Fried leeks and smoky bacon. Cheddar cheese. 3 eggs beaten with a tub of single cream.

It looked amazing when cooked.

It tasted of nothing!

Do I need more cheese? Any other recipes out there I might like! ?

[TheMagicToyshop]

Possibly a silly question but did you season it with plenty of good quality salt and pepper?

Or cook it with some herbs in the mix, rosemary maybe? Or use more flavourful ingredients, delia does a lovely mushroom one with a variety of wild and dried mushrooms if I remember correctly.

[Gileswithachainsaw]

Try using a stronger cheese. gruerye is nice. or a stronger cheddar

And seasoning

[Allalonenow]

Use strongly flavoured cheese, put a clove or two of crushed garlic in with the egg mixture, some black pepper and some celery salt, also be generous with the filling and add some finely chopped fried onion to it.

[piggychops]

Use lots of extra mature cheddar.

[castlesintheair]

I think it's the cheese: I use Gruyère or Cantal. Also I use crème fraîche (légère) which is tastier than cream.

[insanityscratching]

spread a little bit of brown sauce over the pastry before adding the filling?

[insanityscratching]

spread a little bit of brown sauce over the pastry before adding the filling?

[couldhavebeenme]

Add some mustard to the egg mixture, strong cheese, will make a difference

[YouAreMyRain]

I just use milk, not cream. Four eggs with 200ml of milk. Season the milk/egg mixture. Use extra strong mature cheddar. Bloody lovely.

[Lagoonablue]

Lots of cheese.

[Toomanyexams]

It sounds like you forgot the salt. You should probably put a 1/2 tsp full into a dish that size, even with the bacon.

[Roussette]

Ooooh thank you... I did season it but probably not enough. The cheddar was strong-ish but I don't think I used enough. Gruyere sounds yum.

It tasted like an egg custard with bits of leek and bacon in. Sooo disappointed but will have another go. I bought a new fluted tin with removable bottom so thought I'd give it a go and it's years since I've made a quiche. I normally buy from a farmshop where they make their own. They're bloody lovely but they now charge £6.50! Refuse to pay that!

[Roussette]

I'd love a mushroom one but I served up some shroom soup to DH and he complained so maybe not...

[LonnyVonnyWilsonFrickett]

I think quiche is always tasteless! The blandness of the baked egg and richness of the cream/cheese is just too much for me. Maybe next time look at what you serve it with? I'm thinking something sharp and sour would cut through that fatty mouthfeel? (can't believe I just said mouthfeel in public!)

[Silverjohnleggedit]

Recipe seems fine - how much leek and bacon did you add. Did you fried the leek in butter? Short Buttery pastry? Egg well seasoned?

[chicaguapa]

I always add raw bacon to quiche as I find it flavours it better. YY to crème fraiche instead of cream. It makes it creamier.

[Roussette]

It was jus-rol short pastry I'm lazy! and a whole big leek sauteed in butter with a few rashers of chopped up bacon. More seasoning next time needed I think. Creme fraiche might be the way to go. The quiches from the farmshop are bloody lovely and very cheesy, so more cheese needed I think. Well... it looked good even though it tasted boring!

Mouthfeel !

[LonnyVonnyWilsonFrickett]

Soz

[LuisSuarezTeeth]

insanity I love that idea with brown sauce - thank you!

[slippermaiden]

I make it with mustard. When you've lined the flan tray with the pastry, spread colmans mustard over it. It's not hot when you eat it but leaves a nice flavour!

[DurhamDurham]

The eggs and entire tub of cream might be quite bland together so you will need a huge pile of grated cheese, the stronger the better.

Also as already been mentioned it should be well seasoned.

Good luck next time

[BaronessBomburst]

Nutmeg would work very well too, along with salt and pepper. It always lifts a cheese sauce.

[Roussette]

Liking the mustard idea!

[BrockAuLit]

Doesn't sound like enough leek or bacon for that many eggs and cream, either. I always out more "stuff" and less egg mixture, basically just enough egg to hold the stuff together. Otherwise, as you say, it ends up just tasting of egg custard. Broccoli and other veggies are a good way to go, lower fat and calorie than more cheese and cream.