Quiche filling recipe
I usually use this with my four ingredient quiche pastry uploaded one or two posts ago.
There really is no rule to the kind of filling you add to your base, as long as it is not a wet concoction. The wet ingredients should always be the milk/cream or a mix of both and the eggs you add to the base to make the savoury custard.
This is my recipe, it took me some time to come up with the perfect ratio of milk/cream per egg. Too much milk/cream and the custard would be to runny and not set properly, too much egg and the custard would be set solid like gelatine. A firm no from me!
I have included the actual ratio I use in the methodology below.
I hope you give this a try and use whatever other ingredients you like to add to your quiche.
Enjoy
Ingredients
large eggs - see step three of methodology
Milk, cream or a mix of both as I use - see step three of methodology
salt and pepper
grated cheese -two handfuls
one white onion finely diced
2 x drained tuna tins or 3 sausages cut into bite sized pieces or bacon bite sized pieces, or rotiserie chicken pieces. You can use whatever meat you prefer, or you can do a vegetarian version. Whichever you prefer.
1/2 Red pepper diced
Olive Oil to sauté veg.
Instructions
1
If you are blind baking your base whilst prepping your filling then your oven should already be hot, if not, preheat your oven to 180° C fan oven
2
Heat your oil and sauté the onions and peppers till soft.
3
Add the drained tuna (or whatever meat your are using) and mix. You want the Tuna to break up a little and heat up some, if using raw meat-sausages- you need to cook them slightly. If you want to add any Herbs or Spices now is the time to do so.
Remove this mix from heat.
4
CUSTARD RATIO
For every egg you use, you need to add enough cream, milk or mix of both to make up to 4 fluid ounces. I usually break the eggs into a jug, previously placed on a scale, and measure out the remaining amounts. So if you are using 3 eggs, you need to top up with milk, cream (or both) until you weigh out 12 fluid ounces. Beat to incorporate and add in some air. Season with salt and pepper.
5
Add a handful of your grated cheese to the bottom of you part cooked pastry base.
Tip in the cooked meat mix and spread out evenly throughout the bottom of the pastry case. see below
6
Slowly pour over the custard. This should reach to around 2/3 of the base. You don't want the custard to flow over the base as this will give you soggy pastry. Sprinkle the remaining cheese evenly on top.
7
Bake in the middle shelf of the oven for 30-35 mins.
8
There you go! you can now prepare any quiche filling and have the perfect custard to go with it.
Enjoy
