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

[Overmydeadbody]

Am curious

princess at 190C I'd say about 230-40 minutes but it is not an exact science. Watch it, check it after 25 to see how firm it is (give the dish a gentle shake, if it wobbles in the middle it needs longer. Once it's ready you won't get a lot of wobble, just a little movement).

Grease the dish first, yes.

Please report back here on how it turns out.

Mine was lush.

I rarely have eggs either, but when I do I know what to do with them lol

Overmydeadbody thanks, doing it now....

arrgh!

OMDB you really did make one?

I prefer my eggs unfertilised!

yep I sure did make one (with bought pastry though)

It was really yummy pastry was a bit soggy - perhaps I shouldnt have let it cool down in the flan dish? For something so easy was very nice!

My quantities were 4 eggs (filled a cup), cup of yogurt, cup of milk. Quite a few mushrooms, a good large handful of grated cheese. Started oven off at the 220 that I blind baked it at then turned it down to 170 for about 50 minutes.

Have leftovers for tomorrow

excellent!!

No, leave it in the flan dish, but it's really nice eaten hot, no need to let it cool down.

Did you prebake the pastry case blind? If not that's why it went soggy.

If you brush it with oil before adding the filling next time, it will act as a barrier against liquid so the pastry has less chance to go soggy.

Mine is in!

But I didn't pre bake the pastry first or brush it with oil before adding the filling.

I hope it's ok, it looked right when it went in. Possible problem could be that some of the sides of the pastry were quite low, I tried to re-build them so the filling didn't go over the edge.

I used 3 smallish eggs, and a splosh and a bit more of cream. There was enough liquid to cover the filling with some bits poking through the top. I put bacon, cheese and red onion in.

We were going to have it with salad, but forgot to buy the salad! Oh well!

Oooh just looked at it after 25 mins and it looks pretty set already. Not quite done though. I have put it in for 6 mins more. Not sure why 6 and not 5!

I will have to try and see if it's cooked all the way through next time.

Smells nice.

I wobbled it and it didn't really wobble.

Ok I have been making quiches for about 6 months now and this is what I have learnt from experience. I had a few disasters early on but now I would not want to buy a quiche ever again (unless it was a French one fresh from the boulangerie ...)
1 Use a metal tin, not a ceramic one - they make the pastry go soggy (Delia's advice)
2 Handle the pastry as little as possible or it will go tough and soggy. If it is a bit wonky after rolling you can patch it up with the leftover pieces. Just make sure there are no holes. You can't tell the pastry is wonky once the filling is in!
3 Only add a tiny amount of water when making pastry, just enough to make it stick together.
4 Put the empty pastry case (in its tin) on a baking tray. Put the baking tray as near to the oven as possible. Then fill, then put in oven. Don't try to carry full liquid quiche across the kitchen ...
5 Don't overfill, 2/3 full is about right. Make an omellette with any leftover filling.

You did cook the bacon and onion before putting them in the flan, didn't you?

Whoops meant to say: blind bake the pastry case first. It stops pastry going soggy. You don't need baking beans, foil or greaseproof paper - prick the base all over with a fork, brush with beaten egg (save the rest of the egg for the filling) and bake for about 20 mins at gas mark 4. (Delia Smith's method.)
Go on ... try it. If it all goes wrong - pass it off as "rustic"

Yes I cooked the bacon and onion first!

Just taken it out and the pastry looks wet and doughy on the bottom

We put foil on the top and put it back in.

Dh is moaning saying 'it's twenty to nine....'

Wail sob!!!!

I didn't blind bake and I think I will next time.

oh dear was it soggy?

Did it taste nice though, other than the pastry?

It's still in the oven!!!!

It looks gooey and sizzly.

I have put it back in.

The top looks gorge.

Dh has started on the pringles....

I blind-bake my pastry cases by putting a square of greaseproof paper over the pastry, then pouring on loads of spare change!

Can't do it without weighing it down... I've tried Delia's "Oh just prick it, it'll be fine" method and ended up with pastry that blew up in the middle like a mountain.

It's 9pm!!!! No dinner

Funny thread.. anyone know which shape attachment I need for the kenwood to make pastry?

A nice simple filling is a few spoons of pesto sauce in your eggy creamy mixture with cherry tomatoes..

Still raw....

oh dear, so sorry

It's meant to be gooey though, not dry.

The egg eith be cooked by now, judt eat it!

Princess, turn the oven up hotter!!

NoTart - use your fingers! You only need to rub in the fat into the flour.

It is on hotter, about 220 now. My mum says eat it. dh says it's raw.

I was on the phone to her and couldn't stop laughing!! It's not funny though

Right , dh is flipping it over. He's turning it upside down so that the gooey base is on the top.

Nothing else can go wrong. Nothing to lose.