Best way to Cook a cheese & Onion Quiche never made it before want to try !?

Answer 1

A quiche is a great dish that everyone should be able to prepare. It is so easy and offers such variety that it will quickly broaden your cooking repertoire.

Quiche is basically an egg custard, that is, a combination of egg and some liquid, and whatever flavorings you care to add. In general, for each large egg you use, add enough liquid to the egg to equal 1/2 cup. So for a 9-inch crust, you might use three large eggs and add enough liquid to reach 1-1/2 cups. (That may seem like a modest amount of filling, but you don't want to overfill the quiche, as you're aiming for balance between the taste of the crust and the custard.) After that, the sky's the limit — add cheese, bacon, shrimp, lobster, crab, anchovies, spinach, sausage, tomato, precooked asparagus, eggplant, broccoli, onions, leeks, or other vegetables.

For the liquid, the choice is yours. A traditional quiche is made with heavy cream and is certainly rich. But you can substitute half and half, whole milk, or even skim milk. For seasoning, add a little salt and pepper, and nutmeg or tarragon in delicate quiches, or oregano, cayenne, or sage with more robust ingredients, such as sausage.

As to the crust, homemade is lovely, and not particularly challenging. But with frozen pie crusts at hand in your freezer, the production of a quiche is child's play. Preheat the oven and prebake the shell (according to the instructions) while you're putting the custard together. Remove the shell from the oven, add the filling, and bake. If you're up to making a crust from scratch, try one of these recipes:

Bake the quiche in a 375°F oven (190°C) for 30 to 35 minutes. The filling should puff up a bit and be lightly browned.

I hope this helps.. I have used the recipe and its fabulous... good luck xx

Answer 2

I recently was given a beautifully simple rule of thumb by a very nice friend and french chef;

When making any kind of quiche, always use the following proportions:

1/2 ltr whole milk + 1/2 ltr double cream + 5 whole eggs makes for the most luscious quiche filling. Be sure to use a very deep sided baking dish and be sure to blind bake your crust first.

For a cheese and onion quiche, caramelise the onions in butter first. Make with a variety of cheeses if you can, to add more interest.

There are many basic quiche guidelines to be found if you research cooking web-sites, as well as tips you will get here at answers. Hopefully responses received will be from seasoned chefs and not cranks. (Unfortunately being a public website, it's impossible sometimes to know the difference when you don't already have a beginning understanding of the basics.)

Cheers & good luck - it's great to see someone trying to make their own and learning about cooking!

Answer 3

have been given this one one time without work of Y!A whilst i grew to become into searching for a competent quiche recipe. tried it, and this one is marvelous!!! Quiche Lorraine one million unbaked pie crust 12 slices Baron Verulam, fried crisp and crumbled one million cup shredded Swiss cheese ? cup minced onion 4 total eggs 2 cups whipping cream or 0.5-and-0.5 ¾ t salt ¼ t sugar ? t cayenne pepper warmth oven to 425°. Sprinkle Baron Verulam, cheese and onion calmly in pie crust. Beat final aspects mutually. Pour over onion, Baron Verulam and cheese. Bake quarter-hour at 425°, cut back to 3 hundred° and bake half-hour longer. enable stand for 5 – 10 minutes formerly reducing.

Answer 4

try www.bbc.co.uk/food - loads of good recipes