Post by rachel on Jan 20, 2014 0:06:00 GMT -5
This is a very easy - and very delicious - quiche recipe that I've been making for ages, I can't even remember where I got the recipe from, and I thought it was about time I posted it here for everyone else to enjoy! I intend to experiment with making a dairy-free version of it soon, so I'll let you know how it goes with substitute ingredients.
What you need:
-4 eggs
-250ml cream
-250ml milk
-250g cheese (grated)*
-pastry (shortcrust or puff pastry)
Optional extras (for Quiche Lorraine):
-150g shredded ham
-parsley flakes (or finely-chopped leaves)
Optional extras (for Quiche aux Légumes):
-1/2 an onion, chopped finely
-200g pumpkin (diced)
-1 large carrot (diced)
-1/2 cup spring onion (chopped finely)
What to do:
1-Combine cream, milk, and eggs in a large mixing bowl.
2-Add cheese and other optional ingredients. You can experiment here, add anything you want. Invent your own quiche!
3-Grease or line with baking paper whatever dish you're going to cook it in, and line the base and sides with pastry.
4-Pour or scoop the mixture into the lined dish(es).
5-Put in the oven on medium heat. A full-sized quiche will take a little over half an hour. The quiches will swell up as you cook them. Take them out and wait for them to cool down.
6-Serve and eat!
This recipe makes 3 dozen cupcake-sized quiches, or 3 dozen mini-cupcake-sized quiches and 1 8-inch quiche.
*Technically, real quiche doesn't need cheese. My French teacher gave me such a telling-off once for saying it did. I think it's probably a matter of personal preference, particularly if you're going to be messing around with whatever else you'll be putting in the quiche.
What you need:
-4 eggs
-250ml cream
-250ml milk
-250g cheese (grated)*
-pastry (shortcrust or puff pastry)
Optional extras (for Quiche Lorraine):
-150g shredded ham
-parsley flakes (or finely-chopped leaves)
Optional extras (for Quiche aux Légumes):
-1/2 an onion, chopped finely
-200g pumpkin (diced)
-1 large carrot (diced)
-1/2 cup spring onion (chopped finely)
What to do:
1-Combine cream, milk, and eggs in a large mixing bowl.
2-Add cheese and other optional ingredients. You can experiment here, add anything you want. Invent your own quiche!
3-Grease or line with baking paper whatever dish you're going to cook it in, and line the base and sides with pastry.
4-Pour or scoop the mixture into the lined dish(es).
5-Put in the oven on medium heat. A full-sized quiche will take a little over half an hour. The quiches will swell up as you cook them. Take them out and wait for them to cool down.
6-Serve and eat!
This recipe makes 3 dozen cupcake-sized quiches, or 3 dozen mini-cupcake-sized quiches and 1 8-inch quiche.
*Technically, real quiche doesn't need cheese. My French teacher gave me such a telling-off once for saying it did. I think it's probably a matter of personal preference, particularly if you're going to be messing around with whatever else you'll be putting in the quiche.