Favourite Quiche

I used to love quiche (of any type) but gf pastry spoils it now.

I think Quiche Lorraine, or any quiche, is more difficult to make than it seems. I've never managed it.
Ages ago eldest daughter was trying to get O level cookery and she had to make onion tartlets. We practised at home, and she still failed - twice .
Bless her - she's quite a good cook otherwise.

Notentirely-- Yes this is my method and it is from the Bero book
I aso leave out onions as they are Ok if the quiche is eaten fresh but it goes soft if left or frozen, I think onions contain a lot more water than they used to. Perhhaps the red onions caramalisiert is the answer.

For me living in Germnay surrounded by Gruyere and Emmental cheese My cheese is always white Cheddar which ALDI provides me with.
The German flour is not so light as that grown in the UK so I mix it with Selfraising flour which I buy from an English food importer.
My worry is that she will now go out of business. (back to Brexit again.)

Thanks for your ideas........

Years ago Sainsburys (I think) used to do a wholemeal broccoli quiche. It has such crisp pastry and was absolutely delicious. (I didn't think it would be! ) I haven't seen it in stores for years. I intend to try and make one myself.

One of these days.

My quiches nearly always have sausages in them. Fried, then chopped. Not traditional but tasty! Also onions, cooked slowly and whatever veg I have handy. Eggs of course and cheese on top.

Crustless Lorraine ( LC diet)

Years ago I saw a recipe which suggested covering the pastry base with grated cheese and then adding the other ingredients and the beaten eggs. It does keep the base crisp.

Ham and mustard in a crisp cheesy pastry. Yummy! I can't make it myself but buy a slice from our local bakery.

I have made both these and they are delicious: Goats cheese, gruyere and sun dried tomato; and stilton and bacon with Parmesan pastry. GrannyGravy every time I make salmon and broccoli it’s bland and awful. What am I doing wrong?

Salmon and broccoli.

Cheese and onion.

Any veg left in fridge, with the exception of mushrooms.

Caramelised red onion and Gruyere cheese - a marriage made in heaven. I make a good butter pastry and bake the case blind for 15 minutes before adding the filling. Don't ask me for the recipe because it's all in my head.

PS I prefer to use vintage Gouda in it.

This cheese and leek one always goes down well