Cooking Quiche help

[laura&fam]

I tried to make quiche today for the first time and it didn't turn out well. It was alright I guess, but I cooked it for 3 times as long as the recipie said and it was still too moist.

The only thing I did different from the recipie was that I used whole milk instead of heavy cream. Was that the problem? Do you have to use heavy cream?

Does anyone have a good simple recipie for quiche I could try or at least compare cooking times with?

 

[DVC_Princess]

Hi! I do think the prob was the milk... in general it's a lot runnier than cream. I use light cream instead of heavy cream and it comes out fine, but I'm pretty sure milk won't do the job. They're pretty different ingredients. My recipe is 5 eggs, 1 1/2 cups light cream, bacon, swiss cheese, sweet onion, a dash of salt, sugar and cayenne pepper. Usually cooks for just under an hr. Good luck w/ ur next try!

 

[MazdaUK]

Did you include enough egg? If the eggs are too small it might not set. Did you bake your pastry blind (empty) - not that it should affect the filling. What filling were you using? When it it done it should be just set and puffy (but it goes down once out of the oven). I'm at work at the moment, but when I'm next online from home I'll post a couple of my recipes. Or if you go to www.bbcgoodfood.com they have good recipes (its where I got my broccoli and stilton quiche recipe from - but I use cheddar because blue cheese makes me )

 

[piratesmate]

We make quiche fairly often & have never used any sort of cream. In fact, I usually use skim milk - although I might supplement with 2% if I'm running low on skim - despite the recipes all calling for heavy cream or half & half. I've never had an issue with baking times. I do use extra large to jumbo eggs in the same number the recipe calls for. (I'd read once that you're supposed to always use medium eggs if it doesn't specify - but who follows directions? LOL)

Baking times on my recipes vary from 45 to 55 minutes. There is one exception & that's a recipe that calls for Bisquick or Jiffy mix, but that's not really a true quiche. That one only takes about 25 min. to bake.

 

[laura&fam]

Thank you for the tips.

I think the problems were that:

I didn't cook the pie crust before I filled it. The recipe wasn't clear and I guess I misread that.

I used medium eggs.

I used whole milk. Although I may try sticking with the whole milk and just reducing the amount or finding a recipe that uses it. Cream is expensive and I don't have it on hand. We always have whole milk because of the baby.

 

[malibuconlee]

I only have one quiche recipe I have used. I use a frozen pie crust that I don't cook ahead of time. It also calls for evaporated milk and turns out great every time.


Quiche Diablo

1 lb hot bulk sausage
2 ½ cups grated pepper cheese
2 Tbsp. Chopped chives
2 Tbsp. Flour
1 cup evaporated milk
1 9 inch deep dish pie shell, unbaked
3 eggs beaten

Fry sausage, drain fat. In large bowl combine cheese, chives, sausage and flour. Spread cheese mixture into pie shell. Stir eggs into milk, blend well. Pour egg mixture over cheese mixture. Bake at 350 for 40-45 minutes. Let stand 10 minutes before serving.

 

[MazdaUK]

Here is my tomato and broccoli quiche recipe - I make two and freeze one as its not really more work so its like a "free" quiche

Serves 6

9" shortcrust pastry case (or make your own using 8oz plain flour and 5 oz butter, roll out and line flan tin, chill 15 mins then bake blind for 15-20 mins gas 6 /200C, removing paper and baking beans for last 5 mins)

1oz butter
1oz all purpose flour
10oz milk
2tsp wholegrain mustard
8oz broccoli
8oz cherry tomatoes
6oz good strong cheese, crumbled (I use cheddar but the original recipe was stilton)
3 medium eggs, lightly beaten

1. Put butter, flour and milk in a small saucepan. Bring slowly to boil, whiskingall the time until thickened. Simmer for 2 mins, whisking occasionally. Remove from heat and stir in mustard.
2. Cut broccoli into small florets, thinly slicing stalks (this bits that aren't florets, IYSWIM). Cook in boiling salted water for 3 mins then drain and cool quickly under cold running water.Drain really well and pat dry with kitchen paper.
4. Spread broccoli, tomatoes (halved if the are a bit big) and 2/3 cheese over the pastry case. Stir beaten eggs into sauce and season well. Pour sauce into case and sprinkle with remaining cheese.
5.Bake for 40 mins until well risen and golden. If using a tin (rather than a ceramic dish) allow to cool for 15 mins then remove from tin and place on wire rack. Serve warm or cold. Can be frozen (well wrapped) for up to one month.

 

[laura&fam]

What is wholegrain mustard? Is that the whole mustard seed (little ball) instead of the crushed powder?

Also thanks for the doubling tip. I thought with milk and eggs you wouldn't be able to freeze it.

 

[Imzadi]

A little FYI: from what I read, when recipes say 1 egg, the size egg they mean is usually a large egg, or larger.

I'm thinking wholegrain mustard is their version of Dijon mustard. There is also a homestyle mustard in jars. It is definitely not the yellow mustards used for hotdogs.

 

[MazdaUK]

No definitely not hotdog mustard Yes, its the one with the seeds in it - I think you can get the french brands over there, Maille is a good one. You could use Dijon if that's what you have, but the grain mustard gives a nice speckly effect

I'd always been told you can't freeze quiche (I was told at school!) but it said on the recipe it was OK, and some shop quickes have "suitable for home freezing" so I gave it a whirl and it was fine. Defrost overnight in the fridge, and you might want to heat it through for about 20 mins to crisp up the pastry (like you might with a bought one) just for extra yummyness - only do this once, don't reheat it then decide you want a slice hot the next day

I've done a similar one with a case made of part-wholemeal flour, using cooked chicken instead of the veggies cheese, but short lengths of blanched asparagus (only fresh, not tinned or frozen) and fresh herbs instead of mustard

 

[Imzadi]

Does anyone have any crustless quiche recipes? I'm trying to add more eggs into my diet.

 

[MazdaUK]

Pampered Chef have an oven baked garden omlette, and another omlette with pasta in it - I think they are both more like crustless quiche than omlette You could probably just bake the filling in a dish without the pastry, I would think A stoneware dish would be good for it as it has solidity - I wouldn't risk a foil one