Quiche help!!?!
We need a basic recipe with easy instructions - and an explanation of how the hell we 'bake blind' with no greasproof paper or baking beads or whatever they are!!
He's made the pastry, and beaten the eggs, and fried off his bacon etc, it's just the putting it together that's getting complicated!!
Help!!
Answers: My other half is learning how to make quiche, and bless him he doesn't have a clue - nor have I!!
We need a basic recipe with easy instructions - and an explanation of how the hell we 'bake blind' with no greasproof paper or baking beads or whatever they are!!
He's made the pastry, and beaten the eggs, and fried off his bacon etc, it's just the putting it together that's getting complicated!!
Help!!
Use shortcrust pastry for quiche, any shortcut pastry recipe will do. To bake blind without beans or baking beads, use rice instead. This is so that the pastry stays flat and not rise during baking. So what I would do is to use tin foil and weigh it down with rice in place of baking paper.
Add grated cheese to the bacon and eggs,it gives it a nice flavour. But pre-cook the quiche pastry first for 15 mins in a mod oven until lightly brown, just a tinge. Remove the foil and rice,prick the base with a fork all over, add the mixture of eggs cheese and bacon. Cook in a moderate oven until set in the centre.
Serve with a nice salad, or veggies.
Hope this helps.
pop on to the Be-Ro web site their quiche is lovely!! sorry cant remember it off by heart
Oh honey, pop over to all recipes and look up 'easy quiche'. There's a thousand recipes for quiche over there.
It just means to precook your pie crust shell for about 7 mins.before adding the filling and then continue to bake until quiche is done...about 35-40 mins...
Two of a Kind Quiche Lorraine
2 pie shells, partially baked
1 lb. bacon, diced
4 T. butter
2 onions, chopped
2 garlic cloves, minced
1 1/4 c. light cream
8 eggs, very well beaten with whisk
1 c. heavy cream
1 lb. Swiss cheese, grated
3 T. finely minced parsley, fresh
1/2 t. grated nutmeg
1 t. salt
1 t. black pepper
paprika for sprinkling garnish
Cook bacon til crisp. Drain. Melt butter in bacon drippings, saute onion and garlic til light brown. Drain, cool.
Mix eggs, light cream and heavy cream. Fold in bacon bits, cheese and parsley. Add all seasonings, blening well. Pour mixture into the shells and bake at 350 for 30 min. Two pies will serve 14-16. Or, use one now and freeze the other one well wrapped.
Line the tin with pastry, then cut a circle of greaseproof paper as big as the tin and use it to line the inside of the pastry. Then weight the paper down with something heavy, cheap and oven-proof. I use lentils or dried beans. You only need a scattering to stop the bottom of the pastry case rising up. You then heat the oven to medium heat and bake it until almost-cooked (it shouldn't be colouring) say about 15 minutes. Then take all the beans and paper out and put in the real filling before baking again.
to bake blind line the dish with pastry, put a layer of foil in it and weight it down with dried rice - this should be ok.
once the pastry has baked, and slightly cooled, put in the filling - bacon eggs etc and bake in the oven til the filling has set. - easy as pie (or quiche)
just grease your quiche dish with marg, dust with flour, roll out your pastry to line dish, dont worry about pre-cooking pastry, put your quiche filling in dish ontop of pastry, then get a jug, beat up your eggs and milk, add pinch of salt and pepper, pour over bacon etc in dish and pop in oven, gas5, once eggs have gone firm, like scrambled eggs, your done,
The reason behind blind baking is to stop the filling seeping into the pastry, you can avoid this by brushing the un-baked pastry case with egg white before filling. good luck
Quiche lorraine
Serves 4
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the pastry
175g/6oz plain flour, plus extra for dusting
salt
75g/2?oz butter, plus extra for greasing
(alternatively use ready made pastry)
For the filling
250g/9oz English cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz bacon, chopped
5 eggs, beaten
100ml/3?fl oz milk
200ml/7fl oz double cream
salt
freshly ground black pepper
2 sprigs of fresh thyme
Method
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8?inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
5. Reduce the temperature of the oven to 160C/325F/Gas 3.
6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
9. Trim the pastry edges to get a perfect edge and then serve in wedges.