Quiche - do you think of this as something that comes ready-made or do you make your own?

[Overmydeadbody]

Am curious

badbadkitten you can just use milk if you don't have any cream. I rarely make it with cream as I don't buy th stuff unless I have a reason to and quiche baking usually comes as a spur of the moment thing

How do you use the anchovies? not tried them in flan - but I like chilli anchovy pasta.

cool - will try it with the yogurt as per Dreads instructions. I have a bit of blue cheese, some mushrooms and some sad broccoli.

Will report back tonight. Pastry chilling in fridge now

I just bung them in marsbar, in between eating them straight from the jar that is

Nice with capers and blue cheese and mozarella

I've never used cream, always milk.
My mum used to be a caterer and woudl supply all the local shops with their sandwiches and fresh homemade foods. Along with teh sandwiches, nut rissoles and flapjacks she would make endless frigging quiches. I used to earn my pocket money grating cheese!
As a result of this ('mum, I'm hungry' 'Why don't you have some quiche?' 'Again? Bleurgh') I didn't eat it for years.

Dh finally pleaded with me to make one as he loves it and his never worked, and proclaimed it better than his mums, so I make it all the time for him, and little weeny ones in a muffin tin for DD's snacks. I use a muffin tin as then you get more filling in, the pastry shrinks down as you bake it.

blue cheese, mushrooms and broccoli sounds great.

Quiche is good for using up sad broccoli

Word of warning - cook the mushrooms first, otherwise the juice comes out into the quiche and you get odd runny sections around them.

I used a mixture of left over sour cream and buttermilk with the eggs last week as that was what was in the fridge - worked beautifully.

mascarpone works well beaten into the egg mixture too - as would cream cheese I would think.

bugger. not cooked mushrooms first - will remember next time!
blue cheese gone funny - dh had shoved it in on bottom shelf partly unwrapped. So used cheddar! Tis baking slowly as we speak

Cos we have practically no veg I blanched the broccoli, added half a tin of sweetcorn and half an orange pepper, toasted some sesame seeds then mixed it all up with some 'oriental dipping sauce' I had in the fridge. Tastes oddly ok.

I really think that
a)I need to go shopping
b)I need to scrub clean the fridge.
c)I ought to get some tinned veg stuff in for weeks like this! Have enough tuna and carbs to feed the street but practically no store cupboard veg.

I've made them in the past, and they were lovely, but I did find it more expensive to buy all the ingredients than just to buy ready made.

Quiche in the Eyeballs household tomorrow then Would be tonight but I had a spag bol in the slow cooker

My mum makes tuna flan which is the same sort of thing but reversed IYSWIM. Loads of tuna and onions and whatever then pour egg over the tuna and bake. It's bloody lovely but the emphasis is on the tuna rather than the egg.

Lynniep surely this is a leftovers supper? I always have cheese, scraggy bacon, an onion, eggs, flour and butter. What do you need to buy?

Right I have been to the shops and got the bits. (I needed to go to Next anyway)

I have a few questions.

Remember I am a novice and my minions are busy

1. Do I need to 'blind bake' the pastry first? I don't have any beans to do this and no idea how!
2. Do I need to grease the dish? I didn't have one so bought one. It's a ceramic one. Dh preferred it to the metal one.
3. How many eggs, how much cream? Some of you have said 2 some 3. My dish is 8" I think. Does it matter? Is it just fill it till it's full?
4. How full do I fill the pastry case?
5. What temp and how long do I cook it for?

I am very excited!! (wally!)

I'm fairly phobic about pastry but have adopted Jamie Oliver's method to a modicum of success. The key is to freeze the pastry in the quiche dish for an hour then cook at 180 degrees C for 15 minutes. Then fill with whatever and then cook fully. No leaking. No soggy pastry. No leaking.

The sense I was getting Princess, and from a quick google search of quiche recipes, is that the exact quantities of egg to milk to cream don't seem to be absolutely key. Blind baking is better but not necessarily essential.

Give it a whirl and report back tomorrow please!

Princess mel - I love your Next that stocks the essentials to make a good quiche!!

All your questions: cooking is an inexact science. However many eggs you like: don't fill to overflowing :blind bake or not - up to personal preference/laziness: cook longer in cooler oven, shorter in hotter - how much time have you got to cook it? If you're in a rush, turn the heat up but watch it carefully.

meltedmarsbars - not really no. The only things I would probably have are possibly a bit of cheese and flour. I never have cream, rarely have eggs and never have butter. Definately never have bacon -although prob wouldnt put that in anyway. Buying those three things would cost at least £3 (although admittedly wouldnt use all the eggs and butter) Would likely need more cheese too.

If I did have the things in - then yes, probably would make more sense to make one Have just seen that people say you can use milk - and I definately always have that!

If you dont have butter, what do you put on your toast/ make cakes with/ melt over your new potatoes?

Rarely have eggs? We must have completely opposite cooking/eating habits!

That's it, I'm making quiche tomorrow this has made me hungry.

when I tried to make one it came out sort of curdled looking, I had used 3 eggs and 300ml of single cream

Have tried with milk and with double cream since but can't seem to get it right at all.. any ideas where I'm going wrong?

Thanks all. Marsbars, re how much time...I have enough time to cook it slowly, I think. How long is that!?? And on 190 degrees?

I would try the freezer idea but can't bear to wait an hour!

Oh and about the Next!
There is a huge M+S and Sainsburys next to out Next, Borders, Monsoon etc

akhems sounds like you have too much fluid and not enough eggs. Try reducing the liquid and adding a few more eggs or even just egg yolks. It may look curdled, but as long as it's firm and not runny it will still taste nice.