Tips - If I fry any filling I use half butter and half oil. A cheese roux sauce makes a nice change from the eggs mixture sometimes and it's lovely and fluffy if you fold in whisked eggs whites at the end (mix yolks in with roux after cheese), single cream instead body milk is good too as a treat.
I am sooooo excited to start my quiche adventure! But realised I don’t have proper baking beads - I have lentils or rice will that work? Do I just pour them straight on or put them in a muslin / foil?!?
Always roll the pastry out much larger than the case.
Grease the tin/case well.
Let the excess pastry hang over the edges and prick all over with a fork. Line with greaseproof paper/parchment and bake blind with heads/lentils. Remove from the oven, take the baking beads and parchment out and put it back in the oven to allow the pasty to dry out.
Put your filling in and then the egg and cream mix, season well.
Cook until puffy and golden.
When cool trimnrhe pastry down. It will have shrunk but that's why you've left it hanging over-so the shrinkage doesn't mean that you've lost the edges.
My current favourite filling is roasted pumpkin and sage.
My family love broad bean quiche. I cook frozen broad beans, cool them quickly in cold water then squeeze them out of their greyish skins before stuffing the quiche with them and then decorating the top with thin slices of red pepper and olives. Admittedly, this is more of a summer dish than winter but it's very filling.
Spinach and blue cheese is our Sunday roast choice. Even non lovers of raw blue like it!
Home made wholemeal pastry left in fridge for an hour A whole block of Stilton (Danish Blue is good too) Plus about 100g (just less) of mature chedder 10 blocks of frozen spinach thawed and squeezed Large onion fried till soft A few small chunks of mushroom for bite (about 10 buttons) Some cream 5 eggs
Mix filling in a mixing bowl pour into pastry case (I never blind bake it). Takes about 45 min in medium oven