"Jen" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I just made a quiche for the first time in a flan case with the removable base. The quiche started leaking out straight away, so I put a tray underneath, but it kept leaking out as it cooked. I don't think there's much egg mixture left in it now. What happened here? Isn't that what these pans are for? Was my mixture too runny?
It just finished cooking, so I tried a taste test, with the egg filling scooped out of the tray and put on top. It seems I am the absolute worlds worst quiche cook!. It tasted like [censored]! Obviously I need a good step by step recipe. I would really appreciate anyone's recipes, including the pastry. Thanks
Jen
I'm too lazy to make pastry. I buy pastry crusts in the foil tins and then add the egg mixture with whatever... quiche is really soooooo simple. For quiche lorraine add some cooked bacon and cheese. For something fancier, add steamed spinach and provolone or swiss cheese. It's not rocket science, sweetie 🙂 Just put it in the oven.
I had dinner last Sunday with a little kid, 11 years old, who figured out how to fire up the kitchen torch for Creme Brulee. Come on, you can do quiche!
On Fri, 09 Jun 2006 01:47:03 GMT, "Jen" <[email hidden]>
Quoted message said:
I just made a quiche for the first time in a flan case with the removable base. The quiche started leaking out straight away, so I put a tray underneath, but it kept leaking out as it cooked. I don't think there's much egg mixture left in it now. What happened here? Isn't that what these pans are for? Was my mixture too runny?
Any help appreciated.
Raw pastry shells tend to leak, and those removable-bottomed pans leak even more so because they don't have anything to seal the gap... when I used to use them for quiche I'd seal the bottom of the pastry by brushing it with eggwhite before putting the filling in, and I'd put a cookie sheet on the shelf underneath the quiche pan to catch the inevitable drips... otherwise it makes one heck of a mess in the bottom of the oven!
I rarely make my own pastry for quiche - I use those Pet-Ritz Deep Dish Pie Crusts from the freezer section - I think they taste fantastic, and they are fool-proof.
I wouldn't put a really thin liquidy mix like quiche into a flan pan, no matter how good the crust was (as opposed to using flan pans for a thicker custardy mix). That's just me.
N.
I use a regular pie pan also, blind baking the crust. But I prefer to use the Pillsbury folded up crusts (wait, they're rolled now) in my own glass pan. The presentation is better, IMO, and I can flute the sides up nicely to hold my contents in well.
They look delicious, Fred. I know there are many different ratios of egg to cream/milk varying from recipe to recipe. This one does seem a bit heavyt on the eggs, however.
--
Wayne Boatwright __________________________________________________________________________
I often wonder ... What do people mean when they say the computer went down on me?
Oh pshaw, On Fri 09 Jun 2006 06:18:07a, Jen was muttering about...
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
Oh pshaw, on Fri 09 Jun 2006 01:14:09a, Jen meant to say...
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]... > Here is a recipe I often use. > > > * Exported from MasterCook * > > Quiche Lorraine >
That sounds great. Do you have a good recipe for the pastry as well?
This is what I most often use...
1-1/3 cups plain flour 1/2 cup solid shortening (or use half butter/half lard) 1/2 teaspoon salt 3-4 tablespoons ice water
Combine flour and salt in mixing bowl. Cut shortening into flour mixture using pastry blender or two knives until most of the mixture forms small pieces the size of green peas. Sprinkle ice water over mixture one tablespoon at a time, tossing with a fork to distribute thoroughly. Mixture should form a mass when pressed together. Form a ball of dough, then flatten to a disk shape about 5 inches in diameter. Wrap in plastic wrap and refrigerate at least 1/2 hour to chill, but do not allow to harden. Roll pastry out to 1/8 inch thick, then fit into flan case or pie tin. Press in gently and securely, then chill thoroughly. Prebake as suggested in quiche recipe.
That's pretty similar to the one I made, but I didn't prebake. I'll try your recipe next week. Thanks so much - again.
Jen
You're very welcome. Please post your results after you bake them.
--
Wayne Boatwright __________________________________________________________________________
I often wonder ... What do people mean when they say the computer went down on me?
You're right, the next time, I'm going to go +1.5x the milk, it needed a little more.
Thanks!
Wayne Boatwright said:
Oh pshaw, On Fri 09 Jun 2006 06:18:07a, Jen was muttering about...
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
Oh pshaw, on Fri 09 Jun 2006 01:14:09a, Jen meant to say...
> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message > news:[email hidden]... >> Here is a recipe I often use. >> >> >> * Exported from MasterCook * >> >> Quiche Lorraine >> > > > That sounds great. Do you have a good recipe for the pastry as well?
This is what I most often use...
1-1/3 cups plain flour 1/2 cup solid shortening (or use half butter/half lard) 1/2 teaspoon salt 3-4 tablespoons ice water
Combine flour and salt in mixing bowl. Cut shortening into flour mixture using pastry blender or two knives until most of the mixture forms small pieces the size of green peas. Sprinkle ice water over mixture one tablespoon at a time, tossing with a fork to distribute thoroughly. Mixture should form a mass when pressed together. Form a ball of dough, then flatten to a disk shape about 5 inches in diameter. Wrap in plastic wrap and refrigerate at least 1/2 hour to chill, but do not allow to harden. Roll pastry out to 1/8 inch thick, then fit into flan case or pie tin. Press in gently and securely, then chill thoroughly. Prebake as suggested in quiche recipe.
That's pretty similar to the one I made, but I didn't prebake. I'll try your recipe next week. Thanks so much - again.
Jen
You're very welcome. Please post your results after you bake them.
--
Wayne Boatwright __________________________________________________________________________
I often wonder ... What do people mean when they say the computer went down on me?
I rarely make my own pastry for quiche - I use those Pet-Ritz Deep Dish Pie Crusts from the freezer section - I think they taste fantastic, and they are fool-proof.
I wouldn't put a really thin liquidy mix like quiche into a flan pan, no matter how good the crust was (as opposed to using flan pans for a thicker custardy mix). That's just me.
N.
I use a regular pie pan also, blind baking the crust. But I prefer to use the Pillsbury folded up crusts (wait, they're rolled now) in my own glass pan. The presentation is better, IMO, and I can flute the sides up nicely to hold my contents in well.
Oh, that's a good idea - I have a box of those in my freezer, I should probably use up. I'll try that next time. ;-)
