Quiche recipe - why did it blardy well not work?? What did I do wrong.....

[DCsnatchsunhill]

Ok. Made quiche in the following manner

Short crust pastry (uncooked) in bottom of dish. Sprinkled on spring onion, cheese and ham, then added milk and egg mixture.

a) The pasty was still raw at end of cooking (- should I have actually cooked the pastry before adding quiche mixture?)
b) The egg mixture rose beautifully in the oven, but then flopped slowly after being taken out of oven.

Can anyone shed some light on to what went wrong? TIA!

How much egg & milk?

you should have blind baked the pastry before pouring in the mixture (put dry beans/rice/special baking beans in).

Don't know about b)

a) what armadillo said
b) even though it seemed cooked through, you should have done it for just a teeny bit more, then it wouldn't have sunk.

Good luck next time

I never bake blind & pastry is always cooked

The oven shouldn't be too hot

Maybe 3 eggs & plus 1 egg white to about 1/3rd to half a pint of milk?

On baking blind from here

"Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp. "

answer to a - we don't pre-cook the pastry case either, but what temp was your oven?
for b, you need about three large eggs to a quarter of a pint of milk, I wonder if you had too much milk?

don't let this setback put you off... suss it out and get it to go beautifully next time!!!

Thanks for this. I had four large eggs and I just dumped a load of milk in...but it wasn't too much.
The oven was at 200 degrees and it was in for forty mins. Thanks for the info on baking blind Armadillo, I tend to be the sort of cook that just chucks everything in a dish and expects it to work

I think I'd maybe cook for a bit longer and turn the oven off & leave it in for a few minutes

1/4 pt is less than a mug of milk

The pastry case should only be about 2./3rds full when you put it in the oven

If you don't have time or inclination to do the baking blind bit - as i said i never do, cook on a lower temp, like 160 [mine's a fan oven and afaik the thermostat's about right] The pastry should cook through - oh, another tip if chucking the whole lot in my style too, use a round cake tin!! so that you don't get tempted to make it too deep.

hi katymac we went to the same school of speedy cooking!
is the coursework all done??

Yes 92% for the first 76% for the second (but in the top 3) & a presentation all done..... phew I am glad that is over

I struggle a bit with egg milk ratios as I did big ones & they took 27 eggs