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quiche virgin

5 replies

myrtleWilson · 26/06/2017 18:16

So tonight the plan is to cook quiche for the very first time, I have good array of recipes that I use for cooking but have always shied away from pastry .... in the words of Taylor Swift it's a culinary relationship thats gonna be forever or its gonna go down in flames.... I'm following the Felicity Cloake "how to cook perfect....." recipe from the Guardian.

Dominoes deliver right??

OP posts:
AtleastitsnotMonday · 26/06/2017 23:06

I would say if you've never made a quiche before then a shortcrust base would be easier than rough puff to start with.

RaspberryBeretHoopla · 26/06/2017 23:09

No one should be eating quiche!

That article is 6 years old.

Make a frittata.

myrtleWilson · 26/06/2017 23:12

oh I've got frittata down! we love Felicity Cloakes "how to..." series so often go there for ideas...

the rough puff was more rustic than I was expecting! For some reason I'd built short crust up into a big thing but then have realised its just crumble mixture with water added to it...

But in quiche news -it was lovely! pastry cooked well, egg custard set to suitable wobble etc!

OP posts:
TondelayaDellaVentamiglia · 26/06/2017 23:14

who ever heard the like of puff pastry for quiche...the grauniad are idiots!

Shortcrust all the way!

i never prebake mine ...but i do saute/sweat off any onions/veg for the fillings

I line the dish, be careful to ease the pastry into the corners, and not to stretch it

add a generous amount of good sharp cheese, sprinkle over any cooled cooked ingredients. Mix the eggs with double cream, season well with S&P and then add that over the top....then more cheese

into a med hot oven, on a preheated tray until risen, pouffy and golden, I like mine best at room temp, so allow to cool and then serve.

There's something very school dinners about hot quiche imo.

angstinabaggyjumper · 04/11/2017 10:20
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