Quiche Virgin Needs Help

[whethertheweather]

I've got it in my head to make DH a quiche tonight. I have to follow a recipe as I have no clue what I'm doing.

The recipe is for a 20cm tin but I only have a 23cm one so now I don't know how to scale up the ingredients - or should I just give him sarnies tonight and get the right sized tin tomorrow?

Recipe for 20cm says:
175g streaky bacon
1 onion
125g Guyere grated
2 large eggs
250ml single cream

I've got ready rolled pastry as making it scares me. Am I supposed to roll it thinner or just use it as it is?

Any help gratefully received!

3cm is nothing, I wouldn't worry about that, just go with the recipe you have- the only difference will be that the quiche will be less...what's the word...tall? Iyswim. ??If you are in 2 minds, chuck another egg in.

The pastry can be used as is if it fits the tin or can be rolled thinner if necessary.

You will need to roll out the pastry a bit thinner, otherwise it will be a bit doughy.

You can just use the same ingredients, it just wont fill the tin as high as per the recipe.

Does it tell you to bake the pastry blind first?

Yes it says to bake blind - I think it's Mary Berry so I'm hoping it works like her stuff usually does.

Any other tips?

I usually par cook the onions first, as sometimes if I don't chop them finely enough they don't cook through properly. Or I just grate them...

Sounds great, what you having with it?

I have a recipe for another quiche type bake which uses bread. Ill post the recipe if you like.. It nice for kids packed lunch.

Please do post.

Haven't got so far as what he's having with it - probably salad.

I'm running around picking up from guides at the time he arrives home so I thought it could be waiting for him and I'd pick up some good wife points - rather a disaster with the meatballs last night......

Here you go . This is what we would call a SoutTert, a savoury tart in Afrikaans.

You can use any meat/sausage that you have, although the recipe says viennas. I like to use tuna as well, that is the dc favourite. It is nice to eat cold as well and stays firm so its not falling about the lunch box. Usually have it with salad and a jacket potatoes, or baby potatoes etc..

3 slices white bread, roughly crumbled
30 g (2 T) butter or margarine
500 ml (2 cups) milk
125 g bacon, chopped 
200 g (2 cups) cheddar cheese, grated
1 onion, chopped
6 vienna sausages, drained and chopped, or a mixture of salami and sausages of your choice
salt and freshly ground black pepper, to taste
5 ml (1 t) mustard powder
4 eggs, beaten
30 ml (2 T) parsley, chopped
10 baby tomatoes (optional)

Method
? Preheat the oven to 180ºC.
? Heat the bread, butter or margarine and the milk together over medium heat until just boiling. Remove from heat and leave to cool slightly.
? Add all the other ingredients and mix lightly.
? Spoon the mixture into a pie dish and dot with the baby tomatoes.
? Bake for 35 minutes or until the pie is golden brown and set.
? Serve hot or cold as a complete meal. Cold left over slices are delicious for lunch box treats

Oh lord. I've baked it blind and it already looks pretty dark. It's going to cremate when i put it back in to cook the filling isn't it.