My quiche is not as tasty as shop bought.

annep, before you give up on homemade, do try Bisquik, it sounds too good to be true but it really works!

www.thekitchenmagpie.com/the-bisquick-impossible-quiche-recipe/

I am no cook, and others will hopefully make suggestions for you.

However last week I made quiche at my vegetarian cookery class. We made lots of balsamic onions, for the bottom and then a mixture of beaten egg, cream, very finely chopped spinach, and grated cheese quiche with ready rolled pastry sheet. We added a few chilli flakes and some mustard powder.

It was nice and my husband said it looked like it came from a shop. That's a compliment for me.

It has inspired me to have another go. Next time I will try this www.bbcgoodfood.com/recipes/6291/sticky-onion-and-cheddar-quiche

I thin home made is generally MUCH nicer. Shop bought are often a bit wet and "pappy".

Don’t give up yet! I always make my own quiche and don’t bake pastry blind first. Ordinary shortcrust, but rolled very thin.
I use gently fried onions, sausages, (fried and chopped), ham or bacon, grated cheddar cheese and egg with a little milk as filling. I sometimes add other things like sliced peppers, cooked broccoli, tomatoes or mushrooms. Sometimes make veggie version.
Recently I’ve started using foil tart plates instead of a Pyrex quiche dish and found it works well- shallower and cooks faster.

Goodness, I'd never even heard of Bisquik! Looking at the recipe that it one hell of a lot of stuff in the filling - 12 slices of bacon . bound to be extremely tasty with that lot in!

It's possible, annep that you just didn't put enough cheese in or not enough seasoning.

I think shop quiches always have too much cheese in them but if that's what you're used to a homebaked one is probably bound to taste a bit bland. Also, shop quiches possibly have far more salt in them than you would if you're making from scratch.

I make quiche quite often and always add a shake of celery salt to the egg and milk mixture before adding it to the other ingredients in the flan case. I find it enhances the flavour. I have only tried the no crust quiche once. I’m afraid I didn’t like it, but I know others who do, and it is very easy.

Quiche was one of the few things I could cook which everyone enjoyed! Not sure how to sort soggy pastry, is it rolled thinly enough, baked long enough? I always used cheese, mature cheddar, onions, milk and mushrooms. Add a bit of cayenne pepper or dried chilliest and bob’s your uncle. Agree with seacliff that shop bought quiches are pappy and insipid. Have never heard of Bisquick.

Strong cheese and some onions, with plenty of seasoning.

Not so much salt if you use ham or bacon in the filling,

I meant to add - strong cheese and some onions would add more flavour, plus eggs of course and whatever else takes your fancy.

Thank you everyone for your ideas So helpful. I have never heard of Bisquick either. I do think making my own is better. I don't like eating ready made food. I used a pyrex dish so maybe that was part of the problem. I will take on board all your suggestions for adding flavour. Isn't gransnet great.?

I think a tin is better for producing crisper pastry.
And I do usually pre-cook for about 10 minutes
(sez she who hasn't made a quiche for about 2 years)

I like a good pinch of dried mixed herbs in the quiches I make. Sometimes have a problem with a " soggy bottom" though.

I always put a quiche on a pre heated baking tray in the oven, this seems to help cook the bottom of the pastry. I prefer homemade to shop bought pastry any day.

Preheated baking tray good idea too. I will try again soon armed with all this advice!

If you read the list of ingredients on the shop bought ones I think it would put you off.

Crystal thats exactly why I don't like shop bought things. Since I had various health problems I have thought carefully about additives etc. Fresh is definitely best. (locally sourced if possible.)

Crustless quiche for me - a la weightwatchers!

I am another one who prefers a metal dish and the pastry is always fine. I have a loose bottomed one which is non-stick I bought in Tesco. The quiche slides off the base beautifully.
I always use strong cheese grated, chopped bacon bits and I mainly just chop the onions and use them raw. I put a small amount of milk with the eggs and a spoonful of Creme fraiche. I don’t blind bake the base either. I do vary the filling depending on what I have in the fridge at the time.
Have another go at least as home made is better and cheaper if you take size into account.

Quiche is my go-to dish for using up leftovers. I flavour the egg and cream with vegetable stock powder rather than just salt.

When I'm feeling conscientious, I brush the base with some of the egg white to seal it a little to stop the filling soaking through and causing the dreaded "soggy bottom". But I always bake blind - shove it in the oven for at least 5-10 minutes while I'm preparing the filling.

It's a brilliant dish for a food processor. Mix the pastry, empty bowl, then chop the cheese, empty bowl and put on one side, chop any other things that can be done in the machine (spinach, bacon, etc). Then mix the egg and cream. All in the food processor without having to wash between steps.
Vegetables (e.g. courgettes, peas, spinach) can go in raw, but they don't give off as much taste as the cheese and ham or bacon. They need extra spicing!

Slices of tomato decoratively placed on the top before baking do, however, give an extra bit of oomph.

But even with just cheese, as long as you use plentiful amounts and a very strong-tasting cheese, the quiche should usually turn out tasty.

Keep trying.

Thanks for the recipe humptydumpty. I have ordered a pack of Bisquick (Ebay) and will give it a try.

I have just made a Bisquick quiche. It is delicious and so easy, and I didn't use 12 slices of bacon! I had a false start when I cracked in a bad egg, which was the third in that box of 12 dated July 25th. There is no crust as such, but it holds its shape well with a firmer layer at the base. There is a gluten free version of the BQ so will buy some for DD2's visits. Lots of recipes on line using the products.
Thank you again humptydumpty. I found it much easier than faffing around with pastry.

thanks for posting that Shysal. will give it a go.

I have made mini quices in a twelve cup cake tin.
Not the muffin tins though they might be too deep.

Recipe from the Dairy Book of Cookery that the milk man
sold.

It was thirty years ago and I had no money for cream so used milk on its own. Bacon and cheese in mine back then.
The only cream I had ever tasted was tinned cream from Sainsburys with tinned pears. Staple when growing up with my Grandmother.

Everyone said my mini quiches were nice.

I know it's disappointing when you have gone to the trouble of making something from scratch but I hope you persevere. At least you know what's in your homemade quiche. I find it quite off-putting to see the long list of, mysterious to me, ingredients on some shop-bought products.

A pinch of cayenne in the mix.

Ooh, I used to love tinned pears and tinned cream.