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kriss View Drop Down
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    Posted: 24 September 2008 at 7:38am
Hi guys,

DH has been really into bacon & egg quiches lately so I have been making a few with just eggs, milk, cheese and bacon. Sometimes we add corn and peas.

Anyway they have been quite watery when cooked and make the pastry soggy. Am I doing something wrong, or is there a step I am missing?

Any help much appreciated, thanks


Little Angel, April 10
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MrsMojo View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MrsMojo Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 7:58am

Maybe you need to thicken the mixture wth a bit of wheat or cornflour.  I use reduced cream in my quiches (instead of milk) and it's lovely.

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mylilmosaic View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mylilmosaic Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 8:15am
I make quiche with all the same ingredients as you & a few extras that we like, but I don't use pastry at all. My recipe just has 1/2 cup of self raising flour added & it kinda thickens it and gives it a small base.
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Genie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Genie Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 8:18am
I saw on a tv show that a lot of brands of bacon have a lot of water added, maybe try one of the more expensive brands, or try precooking it to remove some of the water?

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MrsMojo View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MrsMojo Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 8:18am
Jaxs do you put extra flour on the bottom of the dish to get the base or does it just form one by itself?
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kriss View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kriss Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 8:41am
Good ideas ladies thanks alot


Little Angel, April 10
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T_Rex View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote T_Rex Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 10:07am
I don't use pastry either. And nope, Jo, you just mix the flour in with the rest of it, it makes its own crust - I don't know how it works, but it does! I use recipes from Alison Holst's meals without meat. (I'm a huge meat-eater, but I LOVE that book).
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Kellz View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kellz Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 10:15am
When I use pastry I just dont use any milk in the egggs. Works out fine and not soggy. I put in chopped onion, bacon, and frozen mixed vege.
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Bizzy View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Bizzy Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 10:55am
you only need a very small amount of milk. i sometimes use a can of creamed corn too and thats really nice and the kids eat it too.

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lizzle View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lizzle Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 10:59am
when i make quiche, i make a white sauce first, then add the eggs to that. pour the sauce over whatever meat6 and veges I have. no watery stuff!

I also blind-bake my pastry for 10 minutes first
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kriss View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kriss Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 11:01am
I blind-bake also, but I don't pre-cook the bacon and I use quite a bit of milk. I thought that might make the eggs go further lol

Edited by kriss


Little Angel, April 10
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Kellz View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kellz Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 11:44am
I dont blind-bake at all, but dont use any milk. But them we have an endless supply of fresh farm eggs thanks to MIL, so I dont have to make them stretch!
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busymum View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote busymum Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 7:51pm
Reduce the milk then and add some cornflour to it to help it thicken.
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mylilmosaic View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mylilmosaic Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 8:46pm
Mrs Mojo, I just stir the flour into the mix, it doesn't form a big crust or anything but just holds it altogether, if that makes sense. I can post the recipe if anyone wants it, I always make it when I need something quick to take to a pot luck dinner
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busymum View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote busymum Quote  Post ReplyReply Direct Link To This Post Posted: 24 September 2008 at 9:07pm
I'm guessing it forms like an omlete base?
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