We’ve been talking about making our own quiche for awhile, and happily found some shortcrust pastry at Marks & Spencer (we also found our favourite puff pastry and so bought 3 boxes worth, hehehe! But that is another story and for a different day). Quiches are really easy to make.. using very simple ingredients and if you’re not fussy, you can basically throw in whatever ingredients you’ve got lying around in the fridge. In fact, quiches are excellent to make if you make a pizza the night before or after, because they use very similiar/same ingredients and the leftovers won’t go to waste.
We decided to make a Quiche Lorraine, but on steroids. By that I mean we JAM PACKED it with ingredients. Don’t you hate it when you order quiche in a cafe, and you basically get an egg tart with maybe a few sad pieces of ingredients lolling around in there? I know I do. I like my quiches BIG and I like em with TONS of ingredients! It’s just not filling enough otherwise. So the best way to achieve that is to make it ourselves.
Assuming you buy the shortcrust pastry like we did, it’s easy to make. You just cook up the ingredients, whisk together the liquids, and dump it all in before baking. It’s a wonder why cafes charge the prices they do for a quiche……. Our only mistake? We cooked the ingredients in a LOT of butter and the ingredients also leak liquid when cooked, which made the quiche mixture really liquid. It tasted just fine after it was cooked, but I’ve amended the recipe below to drain the liquid so it’s even better.
The other thing to note is – traditional French quiches do not use cheese, let alone cheddar. But we love our cheese, and sprinkled cheese on the bottom of the pastry base, as well as on the top. The problem with sprinkling on the top is that whilst it makes the quiche look really golden (like a pizza), the cheese hardens and makes the quiche hard to slice up, plus it doesn’t look like a proper quiche. If you like crispy cheese on top, then stick with the recipe below. If you don’t, then stir 1 cup cheddar cheese into the ingredients mixture instead so it melts in when baking. Or, don’t use cheese at all to make it much healthier 😛
For dinner, we had a quarter-slice of quiche each, which is a big wedge, an avocado salad, and a baguette that Chris slathered with his homemade garlic and herb butter (his specialty!). DELICIOUS 🙂
Melt half cup of butter and sauté 1 chopped onion until soft
Add in chopped bacon and fry for a few minutes
Add in chopped mushrooms and fry until slightly softened.
Drain all liquid leaving just the ingredients in the pan.
In a bowl, whisk 4 eggs with 1 cup milk and 1.5 tablespoons of flour
Pour in ingredients mixture and stir until combined
Lay pastry out on baking tin, sprinkle with cheddar cheese, then top with mixture.
Bake at 160 celcius (fan forced for 15 minutes, sprinkle generously with cheddar cheese,
then bake for another 40 minutes until cooked.
Fresh out of the oven
We often make mini quiche and freeze them, they re-heat pretty well for lunch.
I would prefer to make the mini versions too, cos they keep well. Sadly, they don’t sell the small crust shells here, so it’s easier for us just to use the big sheet in a pan!
I totally get it. The crust, my girl home-make it so it’s customizable 😉
BTW awesome icon!
Nothing wrong with Cheese, Bev
We french people also add shredded gruyere (pizza cheese), but we mix it in the preparation with the eggs and milk, and to make it even richer, we often replace half of the milk with full cream.
Then the upper part will just be gold, instead of “gratinee”
We can also add diced white ham to the bacon
I am hungry now again, even close to midnight
Mr T
Yeah next time I will mix the cheese in.. I think it’d be better. I heard about using full cream instead of milk entirely, but couldn’t find cream in the supermarket, doh! We’ll make quiche again though for sure, maybe next week 😛
I have a crustless quiche recipe – essentially, you just add 1/2 cup of flour to the egg mixture – it doesn’t provide a “crust” so much as it makes the quiche firm enough to cut without a crust. Cold crustless quiche is perfect for a bento lunch the next day.
I also used to make the mistake of cramming in too many veggies – but I soon learned that many veggies express too much water and it compromises the texture of the final dish.
Re: cheese. Have you ever considered using parmesan instead of cheddar? I love it – it makes it taste cheesy (remember to reduce any salt if you use it) but keeps the texture firm.
Buuuuut the crust is my FAVOURITE part, lol!! I was actually saying to Chris I want to use double the amount of crust next time 😉 But yeah, if you can’t find any crust then it’s also ok to do it crustless.
Next time I’m def draining the ingredients after cooking and before I put it into the quiche. there was tons of water but I didn’t think of draining it, dohhh.
Will try cheddar as well, or just mix the cheese inside next time instead of laying it on the top!
I have a crustless quiche recipe – essentially, you just add 1/2 cup of flour to the egg mixture – it doesn’t provide a “crust” so much as it makes the quiche firm enough to cut without a crust. Cold crustless quiche is perfect for a bento lunch the next day.
I also used to make the mistake of cramming in too many veggies – but I soon learned that many veggies express too much water and it compromises the texture of the final dish.
Re: cheese. Have you ever considered using parmesan instead of cheddar? I love it – it makes it taste cheesy (remember to reduce any salt if you use it) but keeps the texture firm.
You didn’t mention what you drank for dinner – white wine would be perfect with a quiche.
home-made stuffs are juz so much more fun!
Yeah, I wish I had the time to cook every day, it’s so much better fo ryou!
yeapsss, plus you can do up whatever ingredients you like!
We often make mini quiche and freeze them, they re-heat pretty well for lunch.
I would prefer to make the mini versions too, cos they keep well. Sadly, they don’t sell the small crust shells here, so it’s easier for us just to use the big sheet in a pan!
I totally get it. The crust, my girl home-make it so it’s customizable 😉
BTW awesome icon!
Oh, this looks amazing! You definitely didn’t skimp on ingredients 🙂 (Bacon, yay!)
Wei-Wei
Hehe yeah, we chucked in a LOT of ingredients – it makes the quiche taste so much better IMHO!
Looks yummy! I’m going to try making it. BTW, I made your chocolate chip cookies and everyone loved it. Since then I’ve made it a few more times. 🙂
Yayy glad they liked it! they’re quite quick to make eh, and I like how they keep for awhile in an airtight container in the fridge 🙂
Wow
Looks so good, thanks for posting.
Re: Wow
You should try it out too if you’re into cooking, it’s really easy 🙂
Nothing wrong with Cheese, Bev
We french people also add shredded gruyere (pizza cheese), but we mix it in the preparation with the eggs and milk, and to make it even richer, we often replace half of the milk with full cream.
Then the upper part will just be gold, instead of “gratinee”
We can also add diced white ham to the bacon
I am hungry now again, even close to midnight
Mr T
Yeah next time I will mix the cheese in.. I think it’d be better. I heard about using full cream instead of milk entirely, but couldn’t find cream in the supermarket, doh! We’ll make quiche again though for sure, maybe next week 😛
Do you blind bake your pastry before hand?
Errr no idea what blind bake is, but the recipe is up above alongside the photos
It looks really rich and yummy! 🙂
I know it’s not authentic, but I love it with all the cheese in it 😛
I have a crustless quiche recipe – essentially, you just add 1/2 cup of flour to the egg mixture – it doesn’t provide a “crust” so much as it makes the quiche firm enough to cut without a crust. Cold crustless quiche is perfect for a bento lunch the next day.
I also used to make the mistake of cramming in too many veggies – but I soon learned that many veggies express too much water and it compromises the texture of the final dish.
Re: cheese. Have you ever considered using parmesan instead of cheddar? I love it – it makes it taste cheesy (remember to reduce any salt if you use it) but keeps the texture firm.
Buuuuut the crust is my FAVOURITE part, lol!! I was actually saying to Chris I want to use double the amount of crust next time 😉 But yeah, if you can’t find any crust then it’s also ok to do it crustless.
Next time I’m def draining the ingredients after cooking and before I put it into the quiche. there was tons of water but I didn’t think of draining it, dohhh.
Will try cheddar as well, or just mix the cheese inside next time instead of laying it on the top!
I have a crustless quiche recipe – essentially, you just add 1/2 cup of flour to the egg mixture – it doesn’t provide a “crust” so much as it makes the quiche firm enough to cut without a crust. Cold crustless quiche is perfect for a bento lunch the next day.
I also used to make the mistake of cramming in too many veggies – but I soon learned that many veggies express too much water and it compromises the texture of the final dish.
Re: cheese. Have you ever considered using parmesan instead of cheddar? I love it – it makes it taste cheesy (remember to reduce any salt if you use it) but keeps the texture firm.
You didn’t mention what you drank for dinner – white wine would be perfect with a quiche.
home-made stuffs are juz so much more fun!
Yeah, I wish I had the time to cook every day, it’s so much better fo ryou!
yeapsss, plus you can do up whatever ingredients you like!
Oh, this looks amazing! You definitely didn’t skimp on ingredients 🙂 (Bacon, yay!)
Wei-Wei
Hehe yeah, we chucked in a LOT of ingredients – it makes the quiche taste so much better IMHO!
Looks yummy! I’m going to try making it. BTW, I made your chocolate chip cookies and everyone loved it. Since then I’ve made it a few more times. 🙂
Yayy glad they liked it! they’re quite quick to make eh, and I like how they keep for awhile in an airtight container in the fridge 🙂
Wow
Looks so good, thanks for posting.
Re: Wow
You should try it out too if you’re into cooking, it’s really easy 🙂
looks fantastic!!! Know what I want for lunch now… but probably won’t be as good 😀
I’ve given up eating quiche outside now… cos it’s so cheap to make and yet they scrimp on ingredients. grrr! *shakes fist*
Looks good Bev! I want to try! I’m also on the hunt for a waffle maker thanks to your inspiration!
Yay! Hope you find one.. they shouldn’t be too $ and if you can, get a convertible that’s also a grill, flat plate, and toastie maker. Ours is and it’s very useful 🙂
Do you blind bake your pastry before hand?
Errr no idea what blind bake is, but the recipe is up above alongside the photos
It looks really rich and yummy! 🙂
I know it’s not authentic, but I love it with all the cheese in it 😛
looks fantastic!!! Know what I want for lunch now… but probably won’t be as good 😀
I’ve given up eating quiche outside now… cos it’s so cheap to make and yet they scrimp on ingredients. grrr! *shakes fist*
Looks good Bev! I want to try! I’m also on the hunt for a waffle maker thanks to your inspiration!
Yay! Hope you find one.. they shouldn’t be too $ and if you can, get a convertible that’s also a grill, flat plate, and toastie maker. Ours is and it’s very useful 🙂