General Chat

:-)

If I make a quiche in an 8 inch quiche dish (about an inch deep), how much Brie cheese would you recommend? and do I really need to use the number of eggs most recipes say :-0

•1 refrigerated pie crust OR homemade pie crust
•3 cups shredded Cheddar cheese, or a combination of Swiss and Cheddar
•4 eggs
•1 cup milk
•1/2 cup heavy cream
•3 tablespoons flour
•1-2 teaspoons dried chives
•1/4 teaspoon salt
•1/8 teaspoon pepper

OH says that 20.32 cm if you're comparing receipes.
What quantities does your one give?

I've just been googling and it varies, but the one I'm looking at now says 3 eggs and 5 - 8oz of Brie, that seems most likely? I am not a good cook lol.

Sounds about right. The more cheese, the stronger the flavour in the quiche.
I'm a great dolloper when it comes to quiches ;-)

Thanks both, I'll give it a whirl lol and see how it turns out :-)

I somehow don't think this has worked out....quiches aren't meant to 'fizz' are they? ;-)

recipe?

:-D

I've been making quiches forever...... I just fill up the pastry case

Haven't had a failure yet.

...I buy mine, ready done......

They might 'fizz' when they're cooling down & trapped air escapes. It might also be the sound of really hot cheese fat!

Making quiches this week...... with the leftover Christmas ham!

Then boil up the ham bone, for Pea&Phart soup.

:-D

Quiche can be a great way of using up left-overs; scrappy cheese, cooked veg, mushrooms and onions, even old tomatoes with the 'bad' bits cut off!
For the omnivores, add bits of cooked or tinned fish, cut up bits of cooked ham, bacon or poultry.

Has it stopped fizzing yet, Rose?

Xx

We love caramelised onions........if there are any leftovers they go in a quiche........ very yummy.

I've never made a fizzy quiche..........what's the secret?

made 12 quiches

I'm hurting so bad, shouldn't have stood up so long :-(

Going to have a rest, read a book, have a coffee, maybe a nannanap, or I won't be able to party tonight! :-D

I confess............. the quiches are small, enough for one person. I'd be in the kitchen for hours if I made 12 biggies. :-0

Reading through posts ... did it stop fizzing & taste delish?
;-)

lol it did stop fizzing, I put that down to too much brie? The pastry had a soggy bottom in places and the filling was more like cheesy scrambled eggs and bacon when hot, but it was very nice cold the next day, and I ate almost all of it...and survived ! :-)

Soggy pastry?

Bake it blind, then fill it & cook as usual.

I have a big jar filled with dried beans & rice.

Lady Scozz I did bake it blind first, but I think the veggie bacon might have contributed to the sogginess.