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?

I never blind bake. I do soften the chopped onions for about 5 mins if I'm using them though. Other than that sling everything in raw.

If you don't pre cook the onions and bacon, you need to blind bake as the onions release a lot of water. A way to avoid that is to fry them first (therefore no need to blind bake)

My favourite: Tuna Quiche
Blind bake the pastry case.
Mix a small pot of plain yoghurt with 2 beaten eggs, a tin of tuna fish, a tbsp of chopped onions and S&P.
Pour mixture into case and grate cheddar cheese over top.
Bake for about 35 mins.

@Warmduscher - no I do salmon & broccoli or salmon & asparagus, Mediterranean vegetable and leek, mushroom & gruyere ones too.

Quiche has been postponed. I dithered so long about making it that my ready made pastry went out of date by 2 days.

@ImFree2doasiwant the pastry will still be fine to use - don't forget you'll be cooking it. I've definitely used out of date pastry with no ill effects.

Crushed digestive biscuits & butter like a cheesecake but going up the sides of the tart tin as well is a good alternative to pasty.

I never blind bake... I do roll the pastry a little thinner than for a pie though

Also make sure to sweat the onions well, then the bacon and mushrooms, use butter and do not let it burn, AND allow to cool before it goes into the dish

and then I always grate a decent layer of cheese over the pastry before putting anything else in.

scatter over the bacon/mushroom/onion, and some more cheese

pour over egg and cream mix...always cream, never milk, season well with salt and pepper....use white if you don't want black bits in the quiche.

Also always preheat the oven and set a tray on the shelf to preheat as well and I use those 70's acropal (??) glass quiche dishes, I have all sorts of sizes from charity shops! But make sure they go onto a hot tray and you will never have a soggy bottom.

oooh and forgot to say, if you like a heftier quiche then use some room temp mascarpone with the eggs and cream.

Haven’t made one for a while, but I’m sure I didn’t blind bake it. Just pricked the base with a fork, put in some sautéed red onion, added a load of grated cheese, eggs and milk, plus salt and pepper obv., whacked it in the oven.

@DustySpringboard ooh quiche is back on!! I randomly put the out of date pastry back in the fridge.

Also always preheat the oven and set a tray on the shelf to preheat as well and I use those 70's acropal (??) glass quiche dishes, I have all sorts of sizes from charity shops! But make sure they go onto a hot tray and you will never have a soggy bottom

aah ,how interesting ! I've frequently wondered about cooking in ceramic/pyrex v.metal .

I make quiches a lot through summer months, they're nice and light with salad. I've never bothered to blind bake. I usually use pre-bought pastry now to save time with kids. Roll it out and prick it all over, pre-cook fillings, stick fillings in, beat 2 eggs and 1/4 pint milk (or single or double cream for extra luxury), pour egg milk over. Add grated cheese on top. Usually half an hour at 180C, although if I use mushrooms in the filling and haven't pre-cooked them it can take longer to heat off the extra liquid. Good enough for us.

I don't blind bake. Just pop the pastry into a dish, sprinkle filling (onion, lardons, cheese - I use these all raw too) in and pour egg and cream mix on top. Works fine but I don't mind the onions having a touch of bite. Prefer it, in fact.

Yes I dont bake blind ,but I do cook the pastry shell first ,with a pricked bottom .

I use a little finely sliced raw red onion .

@peridito isn't that what baking blind is???

I don’t blind bake, but I roll the pasty out thinly and then chill the case in the fridge before filling & baking so that the butter in the pasty is firm when it hits the oven.

Ooh @ImFree2doasiwant I don't know .

For some reason I associate baking blind with using those ceramic beads or similar in a raw pastry case . I can't imagine putting the raw pastry plus raw fillings in the oven . Maybe because I'm ageing and getting intransigent.

But I'm also very lazy so I'm going to give it a go !

I don't blind bake. I use bought pastry because we're a gluten free household and making GF pastry is a hideous faff. Always precook the bacon and/or onions.

I want smoked salmon and broccoli quiche now.