foolproof whatever's in Quiche recipe ??

newbiemum05 · Mon Dec 04, 2006 2:19 pm

I'm looking for a universal quiche recipe where the flavours (veggies, meat, herbs etc) can be changed depending on taste and seasonality.
I'm not keen on anything that tastes too eggy ( am I making sense at all here ?!??) but like plenty of veggies etc in there ?

can anyone help or at least decipher my question which appears to be in a non-cook code even I'm having trouble with

pskipper · Post: # 42874Post **pskipper** » Mon Dec 04, 2006 2:26 pm

I usually use about 4 eggs and top up to a pint with milk then bung in 2 good handfuls of grated mature cheddar. Add whatever veggies you feel like, last one I did was bacon, mushroom and red onion which had all been precooked with a little balsamic vinegar and some basil, and added freshly ground pepper to the pastry.

I don't know about other people but I find that beating the quiche mix a couple of times during baking helps make a lovely light quiche, when it's starting to get solid I then sprinkle some more grated cheddar over the top!

red · Post: # 42881Post **red** » Mon Dec 04, 2006 3:57 pm

I usually use 3 eggs or 2 if they are ducks eggs, and 'some' milk until it 'looks right' - about single cream consistancy. use all sorts for fillings, but usually some kind of cheese

recent quiches have been: bacon cheddar onion and tomato, and a fav: steamed courgette slices, onion and feta.

funkypixie · Mon Dec 04, 2006 9:55 pm

If you like a less 'eggy' quiche you can make a basic cheese or white sauce using cornflour and then add whatever ingredients you like. Just before you pour the goo -sorry sauce LOL- into the pastry base, quickly beat 2 eggs into the sauce. Bake in the oven until golden. Tastes great hot or cold (cheese bacon & sweetcorn gets my vote evry time.

Anna x

Pilsbury · Post: # 42922Post **Pilsbury** » Mon Dec 04, 2006 11:24 pm

love the white sauce tip, might make the filling a bit firmer and not watery as can happen come times. plenty of seasoning helps i find as does replacing some of the milk with cream if you feel like pushing the boat out.

Wombat · Post: # 42933Post **Wombat** » Tue Dec 05, 2006 1:36 am

If you mix in some flour with the quiche it forms a base without need for pastry - I've got a recipe at home but am at work at the moment.

Nev

Andy Hamilton · Tue Dec 05, 2006 12:01 pm

Not quite a quiche but I like to put mash potato around the edge of a dish in a doughnut shape then crack two eggs in the middle fill with herbs, onion whatever is about really and cook for about 20 mins.

Pilsbury · Post: # 42992Post **Pilsbury** » Tue Dec 05, 2006 6:20 pm

that sound delish, found a recipe just like it but you fill the dish with a cheesey potato mix with what ever herbs you want in it then push in a few hollows with the back of a ladle and crack an egg in each hole then bake. migth try it for lunch tomorrow

zombiecazz · Tue Dec 05, 2006 6:24 pm

Pilsbury wrote:love the white sauce tip, might make the filling a bit firmer and not watery as can happen come times. plenty of seasoning helps i find as does replacing some of the milk with cream if you feel like pushing the boat out.

Waterness is too much milk to the egg ratio so it separates. Sam happens with scrambled eggs (yuk!)

I make a fab quiche with baby tomatoes, spring onion, feta cheese and prawns or salmon yummy.