When cooking a Quiche

Discussion in 'Slimming World Recipes' started by becciharland, 2 September 2011 Social URL.

  1. becciharland

    becciharland Full Member

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    I am fed up, because every time i cook a Quiche it doesnt look like Quiche it looks like stick together scrambled egg...... I thought that maybe the oven was too hot but ive lowered it to 180oc and still the same.... Please can i have a tip on how to stop this and make it look like a real quiche with a nice wobble centre :)
     
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  3. ginlin

    ginlin Better to Drink your Syns

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    What are you using with the eggs to make the quiche?
     
  4. becciharland

    becciharland Full Member

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    Cottage cheese and 3 eggs normally :)
     
  5. Chookiehen

    Chookiehen Full Member

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    HI

    I did 3eggs to 1 200g pot of cottage cheese and mix well ( I also drained some of the water out of the cheese) and sprinkled a bit of light cheddar on top

    Good luck
    Lyn
     
  6. evieshrinking

    evieshrinking Full Member

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    I am afraid I have no idea about a wobbly quiche but I wobble a bit in the midddle. Am I a proper quiche?
     
  7. auntynet

    auntynet Full Member

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    I generally use 3 eggs (well beaten to incorporate a bit of air) to one tub of cottage cheese and 56g of LF cheddar (2 x HexA cos I can eat it over 2 days) - I cram mine full of veggies that I've "fried" off first before I put everything into a big bowl and mix together, then pour it into a 7 or 8" square pyrex dish and top with sliced tomatoes. I bake on gas 4 (180) for 30-40 mins. Mine is always "set" and quite often it can be a little too well done but I don't mind this.

    I have found that if I add a tub of quark to the mix I get a lovely cheesy flavour but the texture isn't the same - for want of a better word, I'd describe it as "bitty" in that it doesn't seem to bind together as good as it does when I don't add quark.
     
  8. ginlin

    ginlin Better to Drink your Syns

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    When using Cottage cheese, I drain any surplus liquid off the top, and whisk with the eggs to get rid of most of the lumpy cheesy bits.
    I also dry fry any other ingredients first, so that there is no extra juice.
     
  9. WelshCake

    WelshCake Silver Member

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    I blitz my cottage cheese with a stick blender first to get rid of the lumps, but I don't think you will get the "wobble" with a s/w quiche but I maybe wrong
     
  10. Where there's a will.....

    Where there's a will..... Full Member

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    If ur using low-fat cheddar u can have 42g as a healthy extra. It's 28g if full fat. So think you might be having less than ur allowed :)

    Sent from my iPhone using MiniMins
     
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