Why don't my quiche's go right?

Question

Every time i cook a quiche something goes wrong, they usually go a bit watery. I can never get my quiche's to go thick either. I made one tonight, it was nice but did not go very thick like the ones you buy in the shops. I made a cheese and onion one. My pastry never seems to go right either. has anyone got any tips please? thanks.

Answer 1

Oh! How I hate quiche. For all the reasons you've just described.
I seriously feel nauseous at the very thought of quiche!!

EEEEEEEEEEEWWWWWWWWWWWWW.

Answer 2

BEAUTIFUL CHEESE AND ONION QUICHE RECIPE

Recipe information:
Serves: 20
Prep time: 35 minutes
Cooking time: 35 minutes

IngredientsFor the cheese pastry:
500g plain flour
½ x 5ml spoon salt
5ml spoon dry mustard
250g butter or margarine
250g Cheddar cheese, grated
6 x 15ml spoons water, approximately


For the filling:
6 x 15ml spoons oil
6 onions, chopped
9 medium size eggs
600ml milk
750g Cheddar cheese, grated
3 x 15ml spoons chopped parsley
salt and freshly ground black pepper

Sift the flour, salt and mustard into a bowl. Rub in the fat until the mixture resembles breadcrumbs, then stir in the cheese. Add the water gradually and mix to a firm dough. Turn onto a floured surface and knead lightly.
Divide the dough into 3 pieces, roll out and use to line three 23cm flan tins. Chill for 15 minutes while making the filling.
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Heat the oil in a pan, add the onions and fry gently until transparent. Beat the eggs and milk together in a bowl, then stir in the cheese, onions, parsley and salt and pepper to taste.
Divide between the pastry cases and bake in the oven for 35 minutes, until golden and set. Serve hot or cold.

Answer 3

Mushroom Quiche Recipe a million- 9 inch unbaked pie crust a million/2 pound 1st baron beaverbrook ,cooked and crumbled a million/3 cup minced onion 3 eggs, fairly beaten a million cup milk a million a million/2 cup shredded Cheddar cheese a million- 4 ounce can sliced mushrooms 2 tablespoons Worcestershire sauce Preheat oven to 425 tiers. Prick the bottom of the pie crust with a fork and bake for 5 minutes. get rid of from the oven and shrink temperature to 350 tiers. In a huge bowl, integrate eggs, cheese, milk, 1st baron beaverbrook and mushrooms. Pour into the pie shell and bake for 40 minutes or till a knife comes out clean. Cool for 10 minutes.

Answer 4

Bake it blind, as has been suggested, but give it an egg wash first to seal it too.

If it's the actual filling that's the problem, you probably need something to bind it better - use a teaspoon of cornflour (mixed with a little egg to turn it into a gloopy mixture) mixed in with the recipe.
If you're already doing that, it may be that you've used slightly too much egg in the mixture.

Another good tip is to use fromage frais instead of cream - just as tasty, but mixes very well and the mixture stays quite stiff.

Answer 5

Hi, heres what to try, bake it blind, put your pastry in your dish, put a layer of greaseproof paper on top and put a full layer of dried peas, on top of the paper, cook in a moderate oven number 6 till pastry is cooked carefully pour out peas and remove paper, allow to go cold, make filling using plenty of egg and not too much milk pour into cold base and pop into oven cook until nearly done take out of oven and pop into a microwave and zap it till it is cooked, it should be firm to touch and will probably have risen. I do this when I make quiches for buffets I do for the Mayor of our town and always get compliments, Good cooking.

Answer 6

First I slighly brown my crust (just a little) before filling it. Second it sounds like you're using too much liquid, cut back a bit. Third, make sure you beat your eggs before mixing them with other ingredients - the fluffier the better IMO (this also evens consistency throughout).

Be patient with yourself. This is NOT the easiest dish to master. Also if you're elevation is high or low you may have to adjust cooking times.

Answer 7

NO-one has mentioned pricking the pastry before cooking it blind. It makes the pastry crisper also you want less milk in the mixture.

Answer 8

Don't add so much milk, or even just cook it a bit longer.

Answer 9

How about baking it first with a supporting filling and filling it afterwards? (blind baking)
Will work well if the filling is moisture-like:
Here's how you bake with that supporting filling:
http://www.jannekes.eu/tips/baking-tip.html

Often it'll do the trick

Answer 10

I would just go to the super market and get one