Topic profile page for Quiche.
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Topic "Quiche" was discussed 0 times on 0 sites in last 3 months
Started 1 day, 10 hours ago (2009-12-22 12:42:00)
by RJG821
Does anyone have a recipe for crustless quiche using cottage cheese? I made one using LF ricotta, and while it tasted good I felt that the texture was too grainy. Any suggestions?
Started 5 days, 9 hours ago (2009-12-18 13:30:00)
by Slarti
We are having the family over on Sunday 27th and Mrs S is thinking that she will make a quiche, for tea, but when I commented on the work involved she said she might make it early next week and then freeze it. Has anybody done this with any success? Cheers Slarti
Started 1 week ago (2009-12-16 09:52:00)
by Daisyboo
I made a pasta n sauce quiche last night for the first time - having a big slice for lunch today and it is gorgeous!! I made it with the cheese & brocoli pasta n sauce, cottage cheese, spring onions, yellow pepper, ham and oregano. Can't believe how cheesy it tastes - and you don't even miss the pastry! Will be a new mid week lunch staple me thinks! On the same line - how long do they keep ...
Started 1 week ago (2009-12-16 18:44:00)
by Black Toe Knives
My Newest Knife. I took my Bushcrafter. I lengthen the blade and took out the large choil. I love making new knives. This was no different. 5/32 thick D2 with an Acid wash finish. Hardness is 59. Grind is a Hollow Grind. Cutting Edge is 5''. Overall Length is 10'' Construction is Full Tang. Handle is Green Micarta with Black Micarta Bolster. This has a Egg Breaker for...
Started 1 week, 1 day ago (2009-12-15 17:46:00)
by administrator
A hearty combination of steak and veggies make the filling for these delicious individual pastries. The pastry rolls out beautifully, and bakes up golden brown. These are perfect for lunchboxes or a casual supper. View the full article
Started 4 days, 13 hours ago (2009-12-19 09:18:00)
by canarybird
And she is so clever at producing them as well. Look what I received in the mail as a thank-you gift for posting that recipe for Salmon Quiche with Walnut Crumb Crust....the recipe which is currently on the Cookalong...Walnuts thread. One of Linda's beautiful dichroic glass pendant necklaces! A totally unexpected gift. Linda won the prize at a savory pie recipe contest this summer ...
Started 4 days, 13 hours ago (2009-12-19 09:18:00)
by canarybird
And she is so clever at producing them as well. Look what I received in the mail as a thank-you gift for posting that recipe for Salmon Quiche with Walnut Crumb Crust....the recipe which is currently on the Cookalong...Walnuts thread. One of Linda's beautiful dichroic glass pendant necklaces! A totally unexpected gift. Linda won the prize at a savory pie recipe contest this summer ...
Started 6 days, 1 hour ago (2009-12-17 21:06:00)
by jaylou
Those of you who have emailed queries to SW, what email address did you use? I can't seem to find one on the site or in the magazine and I want to ask the rationale behind the pasta quiche thing, especially as there is still a recipe on the website!
Started 6 days, 1 hour ago (2009-12-17 21:03:00)
by minn_82
Okay so I am really confused now about the whole past n sauce thing, cause ive just looked up a quiche recipe on the SW website and it says: "Pasta quiche Free on Green and Extra Easy - Make up a packet of pasta and sauce (Syn-free versions), such as Batchelors Tomato, Onion & Herb Pasta n Sauce, pour into the flan dish and then add the cottage cheese mixture." So im not sure if it ...
Started 5 days, 3 hours ago (2009-12-18 18:58:00)
by batchfile
Her other option, if she makes the pastry case herself, is to do that ahead of time, wrap it well and freeze it. Defrost ahead of use and fill and cook on the day - I do freeze quiches but I also think they taste better freshly cooked. As the filling is easy enough to throw together - and can also be pre-prepped if necessary - I tend to do it this way for special occasions....
