Quiche combos

[FusionChefGeoff]

Going to try quiche from scratch - what are your favourite fillings? Can only think of cheese & bacon or broccoli!

Spinach and feta is my absolute favourite.

our favourite is feta and pesto.

Mushroom and red pepper

Delia Smith's onion tart. It's a quiche with fancy but easy to make pastry. Tip: make 1.5 times the pastry as it can be brittle to roll out.

Mushroom, onion (lots), husband likes tomato, Mediterranean veg (vary the cheese), salmon with spinach. I love quiche .

Great ideas - any other tips for a quiche novice??

Chorizo, chicken and red pepper - yum. I make them with the pastry, not strictly speaking a quiche but yum none the less

If you buy pesto genovese which is firmer and more cheesy than normal pesto then you can literally add it to eggs to make a decent quiche

blind bake the pastry case

mix 4 eggs with a jar of pesto
chop half a pack of feta and place bits on the pastry case.

gently pour over egg/pesto mixture
bake

done.

Tips - If I fry any filling I use half butter and half oil. A cheese roux sauce makes a nice change from the eggs mixture sometimes and it's lovely and fluffy if you fold in whisked eggs whites at the end (mix yolks in with roux after cheese), single cream instead body milk is good too as a treat.

Smoked salmon and asparagus
Roasted red pepper and feta

Asparagus pea and bacon

Chorizo and red pepper

Pesto and feta

Another vote for Delia’s onion tart. The picture doesn’t really do it justice. It’s awesome!

I am sooooo excited to start my quiche adventure! But realised I don’t have proper baking beads - I have lentils or rice will that work? Do I just pour them straight on or put them in a muslin / foil?!?

They need to be on something

I love making quiche!

Always roll the pastry out much larger than the case.

Grease the tin/case well.

Let the excess pastry hang over the edges and prick all over with a fork. Line with greaseproof paper/parchment and bake blind with heads/lentils. Remove from the oven, take the baking beads and parchment out and put it back in the oven to allow the pasty to dry out.

Put your filling in and then the egg and cream mix, season well.

Cook until puffy and golden.

When cool trimnrhe pastry down. It will have shrunk but that's why you've left it hanging over-so the shrinkage doesn't mean that you've lost the edges.

My current favourite filling is roasted pumpkin and sage.

Yum

My family love broad bean quiche. I cook frozen broad beans, cool them quickly in cold water then squeeze them out of their greyish skins before stuffing the quiche with them and then decorating the top with thin slices of red pepper and olives. Admittedly, this is more of a summer dish than winter but it's very filling.

Sausage and onion is my favourite.

Spinach and blue cheese is our Sunday roast choice. Even non lovers of raw blue like it!

Home made wholemeal pastry left in fridge for an hour
A whole block of Stilton (Danish Blue is good too)
Plus about 100g (just less) of mature chedder
10 blocks of frozen spinach thawed and squeezed
Large onion fried till soft
A few small chunks of mushroom for bite (about 10 buttons)
Some cream
5 eggs

Mix filling in a mixing bowl pour into pastry case (I never blind bake it). Takes about 45 min in medium oven

My first ever quiche!!! Used Delias onion tart pastry - amazing. Did the pesto suggested above with roasted Med veggies on 1 half then plain pesto half for kids.

Amazingly, my very fussy eater declared it a hit, but my normally quiche loving eldest said it was a bit too ‘spongy’. What adjustments will make it more solid and creamy in texture like Shop quiche?? More eggs? More / thicker cream (I only had creme fraiche so used that)? Less whisking?!

Spinach, feta and cherry tomatoes, with a generous addition of parmesan in the egg mixture.

The bbcgoodfood Sticky Onion and Cheese quiche. Its so addictive ( I make double and they don't last a week! My daughter demolishes her portions!) Really take the time to cook down the onions as they become so sweet and fragrant and pair well with a punchy chedder.

I've always preferred quiche chilled, the taste and texture is far better.

Carmelized onions and Brie
Sundried tomatoes, artichoke hearts with cheese of choice.

Ooh some fab ideas on here thanks fellow quiche lovers

Smoked Mackerel and Onion.