Cooks' Corner

Miss Moppet · Post by **Miss Moppet** » Tue March 27th, 2012, 9:43 pm

Does anyone have a suggestion as to the best filling to use for quiche? I tried to make a Quiche Lorraine recently, referring to Old Reliable aka Delia's Complete Cookery Course. She said to use cream and the results were so rich they were inedible. I've flicked through various cookery books which all have different suggestions. Would be grateful for some guidance to avoid too much trial and error as quiches are quite expensive to make from scratch.

Rowan · Post by **Rowan** » Wed March 28th, 2012, 1:38 pm

I've only ever made quiche Lorraine with eggs, cheese and bacon. Sometimes I'll throw in some scallions. That's pretty much it. There is also quiche Florentine in which you add spinach.

Misfit · Post by **Misfit** » Wed March 28th, 2012, 2:28 pm

I don't make it much anymore, but I have a couple of recipes from the higher fat 70s that I've kept around. One was a spinach and mushroom quiche that had some whipping cream in it. A bit rich but very yummy. The other was a New England clam chowder variety, and while it sounds bizarre it was pretty good. I think it was basically eggs, cheese, the can of soup, some nice tasty bacon bits and a healthy shot of cheddar cheese. Or whatever else you wanted to toss in.

fljustice · Post by **fljustice** » Wed March 28th, 2012, 2:56 pm

I use skim milk and eggs for the "custard" part of the quiche and it turns out fine. So you might consider substituting skim milk for the cream in your recipe.

Miss Moppet · Post by **Miss Moppet** » Wed March 28th, 2012, 8:59 pm

Thank you everyone! It was mainly the custard part which was challenging me. I'm going to try milk instead of cream next time and add in some spinach as well.

Ken · Post by **Ken** » Wed March 28th, 2012, 9:28 pm

I'm sure lady Moppet would know how to make King John a mean (bacon and cheese and spinach) quiche!

Miss Moppet · Post by **Miss Moppet** » Wed March 28th, 2012, 10:02 pm

[quote=""Ken""]I'm sure lady Moppet would know how to make King John a mean (bacon and cheese and spinach) quiche!

[/quote]

An ordinary quiche is not good enough for John! He demands that Lady Moppet bake a "quiche within a quiche" in the tradition of roasting birds stuffed with smaller birds. So far she has not had much success with this.

Carla · Post by **Carla** » Thu March 29th, 2012, 10:41 am

My standard quiche filling is 2 oz chopped bacon, 2 oz sliced mushrooms, half a small sliced onion (or shallot, or a few spring onions), 2 oz grated cheddar-type cheese, a couple of spoonfuls of chopped herbs, 1 egg beaten with 4 fl.oz milk. I fry the bacon, mushrooms and onion, put them in the pastry case, then sprinkle with herbs, seasoning and the cheese, then pour in the egg and milk and bake for about 25 minutes until set. This makes enough for a fairly small quiche (say about 6 inches diameter), double up the quantities as necessary for a bigger one. Lots of variations - peppers, chopped spinach, courgette, pepperoni, ham or fish instead of the bacon, haricot beans....

I sometimes put cream in if I'm making a much larger quantity, say two or three times the above, when I might replace a quarter of the milk with single cream.

Hope this helps!

SGM · Post by **SGM** » Thu March 29th, 2012, 8:20 pm

The best one I ever made was with smoked salmon, double cream and eggs. That's all the ingredients there were apart from the pastry. I can't remember the quantities though and I'm not particularly sure they are important. It was quite delightful to eat...but not so delightful on the scales.

Although I remember an onion quiche which in itself was quite ordinary but with anchovies latticed across the top, that too very was quite enticing. No cream in that one - just eggs and milk.

Nefret · Post by **Nefret** » Thu March 29th, 2012, 10:51 pm

The only quiche I made was with spinach. It was a simple recipe, but it turned out well.