How do you make a quiche?

[ImFree2doasiwant]

I used to make them often as a child (aged 10 to about 15) but can't remember at all what i did. I know i made the pastry, I've bought some to make life easier.

Do I need to blind bake it?
Do I need to cook the bacon before putting ut in the quiche?
Anything else?

Take it out the box and pop it in a preheated oven for 25 mins.

Blind bake base
Fry off onions and bacon
Mix together with eggs, cheese, etc
Put in oven.

Loads of recipes online. I precook the cook the bacon and blind bake the pastry.

Blind bake pastry. Yes to cooking bacon and onion if you use it. I think it's nicer if you use some cream in the egg mixture, but healthier if you use milk.
www.deliaonline.com/recipes/international/european/french/quiche-lorraine

We always go to BBC Good Food for everything

www.bbc.co.uk/food/recipes/quichelorraine_71987

My go to recipe, I blind bake and use more pastry than reccomend 4oz of butter and 8-10 oz of flour as that fits my dish the best. Don't weigh out the cheese or bacon but cook the bacon before hand.

Not helpful because I make makes quiche (or crust less quiche) because I don’t like pastry. But I recommend trying a smoked salmon and broccoli quiche, absolutely delightful! Using the pre-cooked smoked fillets not the smoked slices you put on bagels

Now I want quiche

Bake the case blind 180deg 20ish minutes.- I use 140g flour and 85g butter to make the pastry. Cook the flavour fillings (bacon & onion/ mushroom/ leek/ whatever looks good. Mix two eggs per 300ml of double cream. Pour over the fillings. Optional cheese... Bake for 30 minutes until set.

Bought pre-bake pastry case. Fill with drained tin of tuna, drained tin of sweet corn. Fried (frozen diced) onions if feeling fancy/can be arsed. Mug with 2 eggs in it, beaten up then topped up to about 3/4 ish full with milk, salt and pepper and mixed together. Pour over filling (with case on a baking sheet/tray to support it.). Top with sliced fresh tomatoes if have any and shove on grated cheese (pre-grated mostly and possibly still frozen). Bake at Gas 6/180 for 40mins or so until you poke the middle with a knife and it doesn’t look liquid any more.
I like to think of my version as “technically” home made

Blind bake it
Sautée onions with seasoning then remove from pan, cook bacon & drain on kitchen paper
Sprinkle onion & bacon onto the pastry
Top with grated cheese
1 egg per 1/4 pint of milk -depends how big your dish is, pour over the filling.
Into the oven on 160 for 10 mins, reduce heat to 140 & cook until when you shake the dish the filling no longer wobbles. (I use a big dish so it’s 10 mins then 30 mins on low)
I always lay a bit of kitchen paper over the top to absorb the cheese grease as soon as it comes out of the oven.

I’ve been making the quiche Lorraine recipe out of this book of my mothers for the last 30 years, it always goes down well
www.worldofbooks.com/en-gb/books/cookery-year-whs-edition/9780276426087?gclid=CjwKCAjw4KyJBhAbEiwAaAQbE_txAryvNEHmPtq8nFzyCqrjOzkAzk6l1yEC4ilk0hcGAwy0tiJFNxoCDhcQAvD_BwE

*pre-baked and ready to eat pastry case, savoury not sweet fir preference (although the sweet one tasted surprisingly okay with tuna and sweetcorn…

Now I want quiche
Me too, I fancy a spinach and ricotta one though.

Google any recipe and it'll tell you how to do it.

Bizarre that I am eating quiche whilst reading this

I used pre bought pastry. I fried an onion and some ham for 5 mins. Put into base of quiche. Whisked 5 eggs, grated a wedge of edam and good splash FF milk. Black pepper, pinch nutmeg. Pour over ham and onion, bake 1 hour at 350. Didn't blind bake. Ain't got no time for that

I make THIS one. It's very popular with everyone I make it for. I sometimes put ham hock or bacon - and always some English mustard.

Thank-you!! I know I could Google but I wanted real people answers.

The general consensus is to blind bake which I'm a bit disappointed about

I've got some nice eggs, streaky bacon, onion, cheese. I'll go with that for tomorrow but will try sone other suggestions too

You absolutely do not have to blind bake the base! You can, its what we were taught in home economics cookery at school a million years ago, but its completely unnecessary. My teen DD makes delicious quiches and never blind bakes the pastry. She makes pastry, puts it in the case (usually uses muffin tins for individual ones with just cheese and bacon in the egg mix and one big one with mushrooms and onions and garlic etc). She puts egg wash on the exposed pastry edges and bakes as is. They're really delicious and blind baking would add nothing. We eat them immediately, hot, and there is never any left so I can't say how they are cold...

Thank you, I'm sure I didnt blind bake all those years ago

I don't blind bake the (shop-bought) base. I mix together 4 eggs, lots of grated cheese (more if you like it cheesier) & natural yoghurt (approx 1/3-1/2 large pot). Then throw over either pre-cooked bacon or chicken & red pepper, which is on the base. Then bake for approx 40 mins (I think), longer if it doesn't seem firm enough. Very easy to do & a favourite here.

I have never blind baked, I'm sure the Bero book didn't demand that. To be fair I haven't made one since I was a teenager either.

Does everyone only make quiche with bacon in?

I think if you bake in a metal tin, you won't need to blind bake

OP, you can blind bake while frying bacon, onions, etc. and preparing the filling. It's not that much of a faff and I think it really improves the quiche.

This one is lovely for another day: blind bake case. When you take it out, line the case with flat leaf parsley, add in flakes/chunks of cooked salmon (tinned is fine for taste, but the colour looks less good) and bits of goats cheese (the log kind). Whisk up a few eggs and pour over so it fills up the gaps - I usually use two of the goat cheese logs and 3 eggs, but adjust to the size of your dish. Bake for 25 mins or so.