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Basic Quiche Filling
Former Member
Posts: 1,876,323 The Mix Honorary Guru
Hi!
Tomorrow I'm planning on cooking a quiche, but instead of pastry the base will be sausagemeat. I've forgotten how to do a simple quiche filling though- onion, cheese, egg and milk, and all the online recipes are with other fillings.
Can anyone give me a quick rundown of quantities? ta!
Tomorrow I'm planning on cooking a quiche, but instead of pastry the base will be sausagemeat. I've forgotten how to do a simple quiche filling though- onion, cheese, egg and milk, and all the online recipes are with other fillings.
Can anyone give me a quick rundown of quantities? ta!
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Comments
Erm not really a recipe but thats what i do
You can use half butter half lard that's traditional but as long as the fat/flour ratio is right you'll be fine. I normally just use all marge. I've also used old flour and strong white flour when I've been short and my pastry has been fine. I never sift the flour either and I don't add salt
Ok what the hell is she on about now?
Seriously :eek2:
It's better to leave the pastry to stand, but not all of us have time for that and unless you want to proudly serve up your quiche at 1 in the morning I wouldn't bother. Your pastry might crack a little when you're rolling but the great thing about shortcrust pastry is that it patches up very well!
I can't find a good recipe so here's my version!
Recipe!
8oz flour
4oz fat (whichever you choose, if its hard like butter you'll need to soften it, marge is fine to start)
*Put the flour into a bowl. Add the marge in small chunks
*Cover the marge with flour and then begin rubbing everything between your fingers and your thumb VERY lightly but fast. What I do is lift the mix into the air while I'm rubbing and let it drop back down
*Keep doing that until it looks like breadcrumbs
*Add the tiniest bit of water (less than a tsp) and mix everything around with a knife. It will start to stick together. Add more water if necessary until it all sticks very lightly together. I don't wait until mine is in a flawless ball, there's still a lot of bits hanging off which I stick on when I roll it out - this makes a lovely light crunchy pastry
*Put on a floured worktop and squash into a ball. Roll out, adding any bits that fall off back on
*Voila!
I just posted this in the pancake thread, I was so confused that people were making their pastry out of milk and eggs!
rofl
thanks for that recipe, if I make it successfully, I'll let you know, otherwise I'll keep quiet about ever having made an attempt! lol