burnt tops on quiches

[Gardengirl]

Thanks Sweet, reply sent.

[mint]

Well, just had to return here to tell you the latest results from combining some of all of your best suggestions.

Haven't got the bakestone yet, Gengulphus, but it will be one of my first purchases when I return from holiday.

So, this evening, I used a very heavy gauge baking tray (industrial quality) well preheated.  Preheated the oven I wanted to use.  Made the quiche (tuna, onions and capsicums), not forgetting to let the pastry overlap the flan tin and put it in on a high oven.  Turned oven down after about 10 minutes.

Unfortunately parts of the sides started to collapse (I think because I didn't have time to chill the pastry case well beforehand) but not disastrously so, only bits of the edges, enough to give a homemade, rustic effect but not to spoil the looks altogether.

The quiche rose magnificently, looked wonderful, cut like a dream, tops not burnt, bottom not soggy.

Then, followed betoulle's suggestion, trimmed the edges so that the quiche sat well in its tin.  Took off the loose bottom of the tin and there it sat in all its glory.

Blimey, this is beginning to sound like some sort of food pornography but I was keen to tell you all how your suggestions have worked to wonderful effect.

As for my ceramic beads, does anyone have any nasty, cheap decanters that they want to clean?[:D]

[Russethouse]

Brilliant !

[mint]

Very disappointed this evening.  Made a leeks, tuna and cheese quiche and it had a VERY soggy bottom.  I think I need to go back to pre-baking the case.

Short cut hasn't worked tonight and I feel very vexed with myself.[:(]

[woolybanana]

Less skiing and more domestic duties would soon sort out your soggy bottom!!

[bubbles]

Ah, cheer up.

Don't suppose this will help but.....I happened to watch a Jamie Oliver programme yesterday and he was cooking pizzas.

He used a bit of leftover granite from a kitchen manufacturer and just put the pizza on top of that in the oven.

He said it made the pizza nice and crisp.

Maybe it would work for quiches too

Just a thought.

[mint]

Yes, Bubbles, look back at Gengulphus' suggestion of using a tomette or bakestone to ensure a crispy base.

Wools, less mention of soggy bottoms, please.  Did you like the snowy snaps I sent you?  Are you envious?[:P]

[Gardengirl]

I tried making quiche this week using the no-precook method, well, almost! I put the pastry-lined tin in the oven for just a couple of minutes with no ceramic beans. The quiche was lovely, no soggy bottom. That's my new method from now on, especially as OH did all the onion chopping etc!.

Do we all get to see your soggyness, Sweet, or is that private? [:)]

[woolybanana]

Sweets, I love the foto of you upside in the snow with your skiis wagging. And you are right, it does show a distinctly soggy bottom. Oooops!

[mint]

Of course, yours, Wools, is the only autographed edition.  But, you did promise you won't auction it on here, didn't you?[blink]

[multihemmo]

I had a dinner party about 15 years ago, slaved over a hot stove and at the end of the evening got huge compliments on my pastry. As it was the only thing in the meal not made from scratch, I gave up buying pastry  and ensure no one gets to praise some factory somewhere!

And I follow the rule that if the contents are going to be wet (and even marzipan is 'wet') it needs to be pre-baked

[mint]

I, too, have come to that conclusion, multihemmo.

There are just some things for which there are no shortcuts.  I will just have to use a cooler oven and perhaps not pre-bake completely; perhaps just enough so that the base is crispy.

In fact, will have a go tomorrow as I have some smoked salmon to use up.  Perhaps smoked salmon and leeks might be a nice combination?

[Gardengirl]

Bought pastry is what I always use in France, and I've now changed over to not pre-baking quiches since this thread started. I pop them into a hot oven for 5 minutes max, and they've been perfect ever since - no burned tops now! [:D]

Since I've been taking a bit of a back seat recently in things domestic, OH has expressed amazement at how easy quiches are - he thought something magic was done to create the filling. He commented that it's just scrambled eggs, but even easier! [:D] He's not so keen on the crying into the onions bit though!

Welcome multimemmo! [:)]

[Théière]

[quote user="gardengirl "]

 OH has expressed amazement at how easy quiches are - he thought something magic was done to create the filling. He commented that it's just scrambled eggs, but even easier! [:D] [/quote]

He's being kind, we men knew that but don't want to hurt your feelings [6][:P] 

[mint]

Pre-baked the damn thing this evening; the foil, the ceramic beads, no short cuts.  Took the case out and it was perfect; put in the filling  (tuna and onions: yes no meat for OH[:(]), filled with egg and milk mixture, put on the grated Maasdam cheese, then the grated parmesan, then the sprinkling of cayenne to make it pretty and make it blush) and was just patting myself on the back that there was no leakage when the bloody thing spilt over the sides when I was carrying it (past the dog and the OH) to the oven!

So, it's still burnt tops or soggy bottoms [:$]

Tomorrow, I am going to make another and this time, I'm going to roll the pastry out really big, overlap it in the tin and cut off the tops AFTER baking.

Someone told me to do that pages ago and it's my own fault for not heeding good advice.

Gengulphus, if you are reading this, I fear I will have to get the bakestone first before I try your bake-once method.

[Swissie]

Soggy bum and burnt top if you go cross country skiing in Alpine sun!

[mint]

Swissie, you are meant to wrap up and plaster on the sunscreen?

[Fridgeman]

Hi Sweet

I think you will never have a soggy bottom again....................................

 

I always used creme fraiche NEVER milk....................try it, I think you will be pleasantly surprised.

 

 

[Frenchie]

Oh yes, I never use milk either for a quiche.

I agree that leak and salmon must be an awesome combination !

Now I got an idea, one of these days i'll try it, a green salad to accompany it, and it is a delicious meal.

I love onion quiche! What's wrong with it ? [:)]

[Théière]

[quote user="Frenchie"]

Oh yes, I never use milk either for a quiche.

I agree that leak and salmon must be an awesome combination !

Now I got an idea, one of these days i'll try it, a green salad to accompany it, and it is a delicious meal.

I love onion quiche! What's wrong with it ? [:)]

[/quote]

Do you fancy a quickie?

Oops meant quiche [:$][:$] I'll never get the hang of this language [:D]

[Suninfrance]

Ever since my cookery classes at school (the theme was store cupboard cooking), I have been making my quiches with Campbell's (now Batchelor's) condensed soups instead of cream or milk.  I usually use Cream of Mushroom or Cream of Chicken Condensed soup.  The recipe doesn't require pre-cooking of the base either and recently, instead of making my own pastry, I cheat and buy the pre-packed french puff pastry.  The eggs are also separated and the whites whisked before adding the other ingredients, including the egg yolks.  The quiches come out light and fluffy, although they do sink when they are cold, but they are nice with a dollop of mayo of even brown sauce.  The pastry or top doesn't burn and the bottoms don't go soggy.

If anyone is interested in the recipe, please feel free to PM me.  I know you can't buy the soup in France, but if you are using Sterling shopping you could always add a couple of tins to your shopping list or ask friends to bring some over for you.

Jan

[mint]

More ideas, how nice!

Fridgeman, will deffo try crème fraiche. Probably less calorie-laden than milk although I use semi-skimmed. Never did like the idea of cream itself, however: too rich.

Frenchie, I'm not being critical but I shall make a bit of fun out of what you have written! Er....it's not "leak and salmon" but "leek and salmon"......slight difference, LOL!

Jan, do put the recipe on here, then we can all look at it?

Oh, back to Frenchie, you need to watch that Teapot as he's gone all French even to the extent of changing his name. I don't use his Frenchified name in case I get the accents wrong!

[Suninfrance]

Trying to think how old this recipe is.  I first cooked it in a cookery lesson at school way back in the 60s, but it still does me proud today.  My mum also adopted the recipe too, as well as many friends, so I hope you enjoy it.

To make one large quiche

Line a large flan dish with one roll of feuilletee pastry.

Ingredients:

4 oz cheese (I use cantal deux) grated

1 295g tin Batchelors Condensed Soup (chicken or mushroom - or any other flavour if you can get them)

2 slices ham (cut into bits)

4 eggs

1 large onion, chopped

(you can add any other ingredients you wish.  I sometimes use leftover chicken instead of, or as well as the ham or leeks, peppers, mushrooms, anything you fancy really)

Separate the eggs and whisk the whites until light and fluffy.

Fold in the egg yolks, soup, ham, cheese, onion (or whatever it is you are using).

Pour into the prepared flan dish.

Bake on 180C for about an hour.  May need a little less or a little longer depending on your oven.  I cook on calor, so it's round about an hour.  Topping should rise nicely but be firm to the touch, then it's ready.

Sometimes, I put a few bits of sliced tomato on top of the mixture before cooking.

Serve with salad, jacket potato, coleslaw, or cold for a picnic with a bit of mayo or brown sauce.  I'm dribbling now, so will defo make one tomorrow with tonight's leftover chicken and a tin of condensed chicken soup.

Hope you all enjoy this.  OK - it's probably stacked full of calories, but then you don't have to eat it all at once.  Cut it into sensible portions and freeze what you don't use.

If you want to make smaller quiches, line 2 x 7 inch flan tins and divide the mixture between them.  Cook for about 40 - 50 minutes on 180C.

Hope you enjoy it.

Love

Jan

xxx

[krusty]

Raindrops on roses and whiskers on kittens,
bright copper kettles and warm woolen mittens,
burnt tops on quiches,

the smell of ripe peaches,

brown paper packages tied up with strings,
these are a few of my favorite things.

[Frenchie]

Steve, oh, a poet now !! [;-)]

Sweet, I hate you [:P]........ [:)] , it was a sopelling mistake        lol ( though with milk your quiche must have been leak and salmon   lol) [;-)]

My friend Théière is in love with France, and it just seems natural he's changed his name..

Soon I 'll call you " douce dix- sept " ( doesn't make sense in French though!!) [:)]

Anyway, it was an open door day at my school, and at noon they served delicious quiches Lorraines and pizzas,( it was apéritif time), with a nice glass of rosé,  thought of you!! ( for the quiche, not the booze!!) [:D]