Quiche making help!!

[bonnie]

:( can somebody tell me how to make a cheese & onion quiche please. everytime i try to make one the eggs and the chheese keep seperating.
any ideas?:o

[sandybay]

May not be of help but an idea, are you adding milk or cream to the egg/cheese mixture...if so may be too much ?

Why not make a sheperds pie instead :D

[keepersdaughter]

Bonnie, what recipe are you following. Does it separate after cooking or if you leave it to cool in the fridge?.

[Crocus]

The recipe I have says to let the milk, egg and cheese mixture to cool down a bit before adding the eggs. Perhaps this may help Bonnie?

[buecherwurm]

My recipe is for a ham and cheese pie from the Crisco's Favorite Family Foods Cookbook.
For the filling you need
2 cups (8 oz) shredded cheddar cheese
1/4 cup finely chopped onions
1 1/2 cups finely diced cooked ham (if you just want cheese and onions just substitute the ham with onions, I think that should work)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp caraway seed (powder)
1 cup milk
4 eggs
Line the pie plate with pastry. Sprinkle half the cheese in pastry shell; top with half the onion and then half the ham. Repeat layers. (Well, I'm lazy so I mix the ingredients together in a bowl and then put the mixture in thepie plate.)In bowl combine flour, salt, pepper and carawayseed; gradually blend in milk. Add eggs, one at a time; beat well after each addition. Pour over pie. Bake at 350 degrees for 55 to 65 minutes.

[bonnie]

:eek: what have i started here?????
keepers, it seperates after cooking, i leave it to cool down.
crocus LET THE INGREDIANTS COOL DOWN!!!! now im completely lost:confused: i don't heat any of the ingreadients.

:rolleyes: i have a 15in flan dish. can someone please help me to make a cheese and onion quiche? step by step please.

iv'e lost the plot now, i'm on two threads:D

[keepersdaughter]

Hello Bonnie, finally got around to digging out my cookbook.

The basic quiche recipe I use is this:

Quice Lorraine
Pastry made with
6oz (175g) flour
3oz (75g) butter
ice water to mix to a firm dough
pinch s & p
2 eggs - beaten
5 fl.oz (150ml) single cream or full milk
6oz (175g) grated Cheddar or Gruyere cheese
pinch freshly grated nutmeg (optional, but I like it :D)
6oz (175g) chopped bacon or ham (optional - Quiche Lorraine)

For Cheese & onion quiche:
75-100g (3-4oz) onion rings - gently cooked (the longer you cook them they caramelise a little)
add the above ingredients

sometimes I use a pinch of mustard for a different flavour

Prepare shortcrust pastry in the usual way, place in quiche dish and put on baking sheet, bake blind for about 15 mins. @200c/400f until pastry is just set. If using bacon, cook and crumble, lay on prepared pastry base. Beat eggs together, add the cream or full milk, add grated cheese and onions and seasonings. Pour into prepared flan case, bake 400deg/200c/gas 6 for about 30 mins. until golden and set. When the quiche is cooked, a knife put into the middle should come out clean.

Good luck, enjoy :)

[Crocus]

Hi Bonnie, I'm also all confused now! An old recipe I use for a savoury tart you make a egg custard, to which cheese gets added. You then let it cool down before adding the eggs. xx