help need trusted quiche lorraine recipe pleeeeease!!

[whatdoesntkillyou]

Gah! I have several recipes for quiche lorraine which vary wildly- from 2 to 5 eggs, double cream to milk etc etc. I really don't know which one to trust and no time for trial run- can anyone share one that they trust please??

Am fine with the pastry bit- its just the filling which is confusing me.

Also, anyone tried making it in advance and reheating- did it work and did you shorten initial cooking time.

Please rescue me wonderful Mumsnetters!!

Hi I always base my quiche mixture on 3 large eggs to 300ml double cream (or thereabouts) and it seems to work! I do usually do double quantities of that though, as it doesn't seem to go very far and I like my quiches deep!

Yes, have also made it in advance and reheated - normally around 18-20 mins at 180 degree's shoud do the trick.

Good luck!

Thank you so much- will go with your suggestion.

Are the cooking times and temperatures that you gave for the initial cooking or for reheating? Sorry if I my questions are a bit silly!!

Don't worry, they're not silly! That's for the reheating - do you need cooking times and temps for the initial cooking? Off to bed now, but will check back in morning!

Yes please- if you have time.

I would really appreciate cooking times and wether these are different depending on if you are reheating it later or not.

I have made the base, so that's step one done. I decided to make my own quiche rather than buying one but as I said before got really confused by all the recipes!

Thank you for your help.

Morning
Have you blind baked the pastry yet? Well, after doing that I'd cook it with the mixture in for about half an hour at 190/200 degree's, but it might take a little longer if you do end up using double the amount of egg/cream mixture. You could always check the middle with a skewer/sharp knife just to see if it comes out dry?
The initial cooking time isn't any different whether you're reheating it later or not.

I used to make quiches with less cream in than that, but always found they were a bit heavy and flat, hence the change. I s'pose it's up to personal taste really.

Good luck, and let me know how it goes! Is it for today?

Btw, if double the mixture is too much then you could do less, just put in 100ml cream for every egg you use...

Thank you again!!

It was great!! My Mum and Granny were gobsmacked as I am not known for my home cooking. I had them over for lunch and as DS loves quiche (shop bought before today) I thought I would give it a go.

I used 3 eggs and 300ml cream and it was really nice. My one criticism would be that the very top of the filling tasted a bit like egg custard- a bit more seasoning maybe next time.

I hadn't realised before now how laden with cream / eggs / cheese it is. I don't count the calories but had stupidly thought it was a healthyish option if eaten with salad etc..

Anyway, I am waffling..... Thanks again for helping me suprise everyone!!

It's a pleasure! Glad it went so well

PS. It is surprising how calorie laden it is isn't it! We sometimes do roasted veggies and bung a load in, and that makes it seem as though it's very healthy. Well, we feel better about it anyway

PPS. Next time maybe put more filling in to combat the egg custard effect