/ck/ - Food & Cooking

[Anonymous No.12902683]

>made a quiche for the first time
>made fork holes in the base as receipt told
>baked it
>put the veggies and poured eggs+heavy cream mix
>put it in the oven
>eggs start spilling from under the quiche
>put another foil layer under the baking form and hoping for the best
it's been 10 mins, I'm scared to look

[Anonymous No.12902728]

>cook some shit in a pan
>crack some eggs into cooked shit
>mix egg and cooked shit, reduce heat, solidify bottom a bit
>broil the top a bit with some cheese grated on top
>wonder how anyone could fuck this up
wa la

[Anonymous No.12902752]

Put parchment between the crust and the pan you retarded frog.

[Anonymous No.12902754]

>>12902728
That's a frittata, you dumb fuck. A quiche has a pastry base.

[Anonymous No.12902760]

>>12902752
I put the foil thing but apparently forked it accidentally, will parchment work better? I'm pretty bad at baking

[Anonymous No.12902876]

well, it turned out ok

[Anonymous No.12902880]

>>12902876
that looks really good

[Anonymous No.12902891]

>>12902880
Thanks, anon. I'm going to learn on my mistakes and master my baking skills. Maybe try a smaller form

[Anonymous No.12902936]

>>12902876
That looks good anon. Personally my favourite quiche is tuna and sweetcorn.

I use the oil from canned tuna to oil my roasting dish. Place pastry in the dish. I dont bother with cooking foil. Mix up eggs, add one can of tuna and one can of sweetcorn. Grate a bit of cheese into the mix. Add another can or two of tuna depending on how much i'm making. Taste for proportions and add another egg if needed. Add the mix onto the pastry and grate more cheese over it. Serve with new potatoes, salad or veges depending on the time of year, and sauce. My go to is mayonnaise.

[Anonymous No.12902963]

>>12902936
I see, so you're mixing it together instead of pouring liquid part. I also modified the receipe, my favourite parsley instead of spinache, I'll try some other combinations in the future but so far I love the taste!

[Anonymous No.12903047]

>>12902963
I wouldn't mix ingredients in that manner on a Lorraine, that requires pouring. It really depends on what kind of quiche im making but you cant go wrong with mixing on a tuna and sweetcorn. Simple and delicious. I usually make big batches on a Sunday so I can have a light and meat free meal. I cook one which is enough for two people to have a quarter each for tea and again the following day for easy leftover lunch. That way I dont need to buy bread for sandwiches for work on Monday since Sunday is the worst day for buying bread. When im doing tuna and sweetcorn I also typically prepare another equally large quiche to put in the freezer for easy cooking during the following midweek.

[Anonymous No.12903092]

>>12903047
Have you experienced the spilling problem? I'm not sure about tuna since it's horrible microvawing, but sweetcorn might work with many ingridients

[Anonymous No.12903105]

>>12902876
>>12902891
Looks tasty, good job

[Anonymous No.12903150]

>>12903092
I wouldnt microwave tuna. I cook it in the oven and serve hot then eat the leftovers cold. Its impossible to spill due to it being a thick mix.

Ive fucked up spilling on a lorraine. The trick is to pour 2/3 then put it on the oven shelf then pour the final 1/3. The problem you might have experienced initially is when cooking pastry you bake it, egg it, then bake it again. Your quiche looks fine anyway.

[Anonymous No.12903262]

>>12903105
Thanks anon!
>>12903150
Thank you for advice. I also think it's because I used this form instead of a whole pan.