*confused*
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Forum Name: Food and Recipes
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URL: https://www.ohbaby.co.nz/forum/forum_posts.asp?TID=21162
Printed Date: 04 December 2024 at 7:17pm
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Topic: *confused*
Posted By: kriss
Subject: *confused*
Date Posted: 24 September 2008 at 7:38am
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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 ------------- http://lilypie.com"> 
http://lilypie.com"> 
 Little Angel, April 10
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Replies:
Posted By: MrsMojo
Date Posted: 24 September 2008 at 7:58am
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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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Posted By: mylilmosaic
Date 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.  ------------- http://lilypie.com"> 
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Posted By: Genie
Date Posted: 24 September 2008 at 8:18am
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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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Posted By: MrsMojo
Date Posted: 24 September 2008 at 8:18am
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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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Posted By: kriss
Date Posted: 24 September 2008 at 8:41am
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Good ideas ladies thanks alot ------------- http://lilypie.com">
http://lilypie.com">
Little Angel, April 10
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Posted By: T_Rex
Date Posted: 24 September 2008 at 10:07am
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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). ------------- http://lilypie.com">  http://lilypie.com">
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Posted By: Kellz
Date 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. |
Posted By: Bizzy
Date Posted: 24 September 2008 at 10:55am
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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. ------------- http://www.myfitnesspal.com/weight-loss-ticker"> 
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Posted By: lizzle
Date Posted: 24 September 2008 at 10:59am
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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 |
Posted By: kriss
Date Posted: 24 September 2008 at 11:01am
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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 ------------- http://lilypie.com">
http://lilypie.com">
Little Angel, April 10
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Posted By: Kellz
Date 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! |
Posted By: busymum
Date Posted: 24 September 2008 at 7:51pm
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Reduce the milk then and add some cornflour to it to help it thicken. ------------- |
Posted By: mylilmosaic
Date Posted: 24 September 2008 at 8:46pm
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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 ------------- http://lilypie.com">
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Posted By: busymum
Date Posted: 24 September 2008 at 9:07pm
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I'm guessing it forms like an omlete base? ------------- |