Baking a quiche for the first time!!!!!!

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
15/07/2009 10:16

Anybody know what else I could use in place of baking beans?To blind bake a pastry case?

Thanks

stingrayno1


Joined: 03/02/2009
Posts: 58

Message Posted:
15/07/2009 10:21

instead of pastry you can use roasted peppers in a jar as the base.

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
15/07/2009 10:22

Really???So no pastry at all???Sorry to be thick, but how is that going to all hold together.....sorry I am a "virgin quiche maker"!!!

nurseawful



Joined: 06/02/2009
Posts: 5934

Message Posted:
15/07/2009 10:28

Instead of baking beans put rice on top of the baking paper and remember to prick the pastry with a fork before you put the baking paper on.

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
15/07/2009 10:30

Thank you nurseawful, very helpful advice, I knew there must have been another way!!

Still intrigued about the healthier option of using peppers instead of pastrythough???

puppylover



Joined: 05/05/2008
Posts: 1427

Message Posted:
15/07/2009 10:31

Pootle



I too made quiche last week for the first time in many years.



I lined the case with greece proof paper and not having any baking beans I used rice!!

nurseawful



Joined: 06/02/2009
Posts: 5934

Message Posted:
15/07/2009 10:35

Pootle never tried it with peppers sounds really good but like you can't see how it would work !

Whistler


Joined: 28/07/2008
Posts: 1332

Message Posted:
15/07/2009 10:38

I have never blind baked my pastry first. Never had a problem. Used to turn out quite a few a day, every day.

Good luck. Mrs.W

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
15/07/2009 10:39

Thank you fellow quiche makers!! I will try the rice option and see how I get on!!

If anyone has any tried and tested recipes, I would be really keen to try them!!

Thank you for your help.

louthlass


Joined: 09/11/2008
Posts: 271

Message Posted:
15/07/2009 11:56

Couldn't you just put a blind fold on and then put it in the oven?

Codger


Joined: 03/04/2009
Posts: 153

Message Posted:
15/07/2009 12:09

Hello Pootle



My wife makes wonderful quiche's and for years has made the pastry base by pricking the base all over with a fork. This apparently lets the air out when it is baking and so it does not rise, no need for weights.



Codger

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
15/07/2009 12:21

Thank you Codger, somebody else has just told me the same, that no weights are required??If I actually knew what the weights were for it might all make more sense to me!!

Anyway wish me luck blindfolded or not!!!

xx

mixie


Joined: 16/05/2009
Posts: 302

Message Posted:
15/07/2009 12:25

Hi there Pootle



You can use any type of large dried peas or beans on weigh it down. After you have used them just pop them in a jar and use them again and again. For the avoidance of doubt...you cant cook them again you can only use them for blind baking!!!!



Basically what you need is evenly distributed weight. So dried peas, dried haricot beans or dried chick peas all do the trick.



I am like Whistler, never usually use then just roll the pastry out fairly then and pop the filling in and cook.

Mixie

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
15/07/2009 12:40

Thank you Mixie!That was explainned perfectly, what a good idea, just re use the dried whatever's again!!

Thank you for your advise!!

mint1955



Joined: 30/05/2007
Posts: 988

Message Posted:
15/07/2009 12:41

Pootle,

The weights are to keep the pasty from rising up so you keep a nice flat quiche base. If you prick the pastry all over with a fork before (or during if you see it rising then you will be fine).

Dont forget dont overcook the pastry the fist time you put it in as it will be cooking again with the filling and you dont want burnt edges. Cook the first time enough to lightly colour the pastry then fill and put back in to finish of while the filling is doing.

Sheila

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
15/07/2009 13:56

Hiya. often make a quiche,and have never used anything when backing the crust blind...I just prick the base with a fork all over.bake in med oven for about 25mins...then fill with whatever i fancy....always bake two bases at a time and freeze the other..so ya have no real need to put anything onto the base at all.good luck and enjoy.





Spider,X

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
16/07/2009 08:24

Thank you so much for all the above advise, greatly appreciated, and guess what? had a lovely quiche last night for tea!!!!

So thank you

xx

Chris and Sue


Joined: 07/08/2008
Posts: 272

Message Posted:
16/07/2009 10:42

Hi Pootle.



if you prick the base be careful not to go all the way through or the mixture will seep out and you will loose it. Try using an egg wash over the pastry once you have pricked it and this will seal it.



happy baking!



sue

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
16/07/2009 11:05

Thank you Sue, all this great advise I will soon be the best quiche maker in NC!!!!

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
16/07/2009 11:07

Thank you Sue, all this great advise I will soon be the best quiche maker in NC!!!!

KatyMcM


Joined: 12/07/2009
Posts: 46

Message Posted:
16/07/2009 13:10

YES, I have a fab receipe for making quiche without pastry - low fat, healthy and very very tasty

- 4 Eggs

- 1 tub quark-no fat cheese (ricotto etc) or you can use a tub of cottage cheese

- 1/2 teaspoon of wholegrain mustart, salt & pepper (for fish use Dill sauce)

Put all ingredients in a mixer/blender and blend together and pour over ingredients of your choice of filling i.e.

- 2 portions of salmon microwave gently and break into the bottom of the dish

- defrost some broccolli in water and break into small pieces and spread around between the salmon

pour the above mix over the top and cook in the oven until golden brown.

Also: chop a large onion and microwave. Cook a packet of Batchelors pasta in a 'cheesy sauce'. Mix both together in a dish, stir in some grated cheese, pour over above mix and stir - Cheese & Onion Quiche - Great!!

KatyMcM


Joined: 12/07/2009
Posts: 46

Message Posted:
16/07/2009 13:17

You can use the above basic mix and add anything which you enjoy into it. To answer the question what holds it together - the cooked eggs.

Other favourites are:

- Corned Beef (tin of corned beef) and Onion - great warm or cold

- Pasta (as above) with sweetcorn

- Ham/bacon & mushrooms

- Vegetarians - any veg you like

As a Slimming World Consultant I tried all variations of this quiche and I never use any pastry bases now. They are very healthy and low fat.

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
22/07/2009 09:23

Thank you so much KatyMcM!!!! I must admit since I last posted on the subject of Quiche making, I have enjoyed quite a few pastry based delights, but I am very aware of the high fat content, so the above recipes will be very welcome!! Thank you, really appreciated.

mixie


Joined: 16/05/2009
Posts: 302

Message Posted:
22/07/2009 10:55

Pootle,

Have you tried using filo pastry. just line the flan dish with filo, brush a tiny bit of olive oil and layer on another one...3/4 sheets are usually enough. Crinkle edges of pastry to hold in filling. also, not recommended if you are watching your weight but my standard egg custard is this 2 whole eggs whisked up and add another 2 yolks and a small tub of single cream, wee bit of rock salt and some ground black pepper. Delish!(use the whites to make some low fat meringues to compensate)

mixiex

Pootle


Joined: 09/06/2009
Posts: 55

Message Posted:
22/07/2009 11:09

Thank you Mixie!! Yes I did try the eggs & cream option, it isnt low fat no, but it really does taste yummy doesnt it!!

So I think I will save that option for special occasions!!!

However the using of filo pastry, what a fab idea!! I will get some later and try it out, so just sort of crinkle the edges into the flutes of the flan case???

Thanks again Mixie!!