"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 06-03-2008, 11:09 AM   #1
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Questions about Quiche

I tried to make a Quiche and failed so Ive been looking around on the net and getting more and more confused. So I hope somebody here can help me.

Should I pre bake the crust? Some recipes say yes others say no. Which is it?

How many eggs for a 9 inch quiche? I've read everywhere from 3 to 6.

Milk, half n half, or cream. which is better?

Also does any body have a good recipe they are willing to share. My ex made one with ham, cheddar, and bell pepper in it that was awesome. Sadly he never taught me to make it.

Thank you!!

__________________

__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 06-03-2008, 11:40 AM   #2
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
I've tried prebaking the crust and have not prebaked, and have found no difference (I'm cheating and using a premade crust from the store).

I use three large eggs and one cup of milk for each 9" pie.

Bacon and swiss I think is my favorite.

What are the problems you are having ?
__________________

__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 06-03-2008, 11:44 AM   #3
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I normally don't prebake the crust. I find it gets too dark around the edges when its baked a second time.

My mom made hundreds of delicious quiches and always used (would you believe?) SKIM milk. Everyone always raved about them. so if it tastes good enough, the fat content really doesn't matter much. Personally, I prefer the mouthfeel with cream, but we're all watching our fat intake these days, aren't we?

I think the traditional Quiche Lorraine is my favorite, although I love 'em full of green veggies like broccoli and spinach, and just onions or leeks and bacon is really tasty, too.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 06-03-2008, 11:59 AM   #4
Sous Chef
 
vyapti's Avatar
 
Join Date: Mar 2006
Location: Oregon
Posts: 871
Send a message via Yahoo to vyapti
I use 3 eggs and a cup of whole milk. Asparagus and little cubes of Swiss is good too, and you can use raw asparagus if the stalks aren't too big. I prebake the crusts. Don't know why =p
__________________
vyapti is offline   Reply With Quote
Old 06-03-2008, 12:12 PM   #5
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I love it with half and half, or heavy cream. But, I often only have 2% in the house, so will add an extra egg to Bowlingshirt's recipe. I've never pre-baked the crust. Sunday is often "Clean Out The Fridge" quiche day. It's a great way to use up veggies and ends of cheese.
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 06-03-2008, 03:03 PM   #6
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Quote:
Originally Posted by bowlingshirt View Post
I've tried prebaking the crust and have not prebaked, and have found no difference (I'm cheating and using a premade crust from the store).

I use three large eggs and one cup of milk for each 9" pie.

Bacon and swiss I think is my favorite.

What are the problems you are having ?
First thanks every body!!

Well first it was way to heavy, but I'm pretty sure thats because I used 6 eggs. Every body here say's 3. Also I used a pre made crust in a tinfoil shell that you buy frozen. I pre baked it. The bottom was kind of soggy. I'd rather have a flaky crust.
__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 06-03-2008, 03:06 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Next time, before you prebake the crust, brush the inside with some egg white. That will bake on and seal the crust so it won't get soggy.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-03-2008, 08:06 PM   #8
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Quote:
Originally Posted by Andy M. View Post
Next time, before you prebake the crust, brush the inside with some egg white. That will bake on and seal the crust so it won't get soggy.
Thank you!!! I'll try it.
__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 06-03-2008, 08:40 PM   #9
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I always use the store bought 2 to a pack shells. I don't have problem with the crust getty soggy. What temp are you cookig it at, and / or, are you adding veggies that are wet? Just wondering, and trying to help.
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 06-03-2008, 09:00 PM   #10
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Quote:
Originally Posted by Loprraine View Post
I always use the store bought 2 to a pack shells. I don't have problem with the crust getty soggy. What temp are you cookig it at, and / or, are you adding veggies that are wet? Just wondering, and trying to help.
Thanks.
Thats what I used to. (the shells I mean) I used eggs, half and half, bacon, swiss cheese, and onion. I pre baked the crust for 12 min at 400 (covered with foil for the first 10 to keep it from burning) then added the rest and baked at 325.
__________________

__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.