Cs&Cs: Ham, Blue Cheese, and Pear Quiche

Food Revolution Day is coming!

Any comments or concerns?

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17 thoughts on “Cs&Cs: Ham, Blue Cheese, and Pear Quiche

  1. Mine took about 1:15 to cook and was still runny in the center. Next time I will probably let it go another 10 minutes or so. We loved the crust with the corn meal.

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  2. I had the same experiences as both of you. The quiche needed an extra 15 minutes to cook through. And the crust was really difficult to work with–it got really soft once I could get it to 14″. Then, there appeared to be too much filling. I still poured it all in the pan, just to experiment. Nothing leaked out, so that was good.

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  3. Made it last week, and I’ve used a 9″ springform pan. The dough is thin, not sure if it is enough for a 10″ pan, like Mardi says. I’ve reduced the amount of filling, and it was just right for a 9″ pan. Baked it a little longer too. Nothing leaked out though. Thought that this quiche is a little too rich, nice but not our favourite.

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  4. Based on the above, would you recommend an 8″ pan and cutting back on the filling? (One less egg, cut back the cream and maybe slightly less on the other ingredients?)
    Alternatively, I was considering using a 6″ springform and halving the filling – I made the dough, but it just doesn’t seem like enough for a larger pan.

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    1. Great minds think alike! I’ve been having the same debate with myself. I am leaning towards the 6″ pan with half the filling. We will see what the day brings!

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  5. I used a 9″ springform pan and didn’t have any trouble with the crust or the filling. My crust did do up more then 1/2-way, however. Yes, it’s rich, but also delicious. It just worked for me. I served it on two separate occasions and my guests loved it.

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    1. Sounds like you lucked out with this one! I’m making it again today but mini versions with the boys (again!). I will make the crust one more time soon to double check but there is no way the crust I made would hold the amount of filling. You must have magical rolling pastry skills! 😉

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    2. I also followed the recipe exactly and used a 9″ springform pan. At first sight, I thought the filling would be too much, but it worked out perfectly. We absolutely loved it…and so did my company.

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  6. After all that worry, my experience was more like Mary’s. My crust fit easily into my 10″ pan (it even went almost all the way up the sides) and just the right amount of filling. It’s still in the oven, so I can’t comment on the taste or how long it will take to cook.

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      1. About 3″ (it’s in the oven so I can’t get the exact measurement). I weighed the flour and cornmeal rather than measure them out, and I added a teaspoon of ice water to the dough because of my dry climate.

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  7. Mine is in the oven now and I was getting nervous that it isn’t going to be anywhere near done in 50 minutes! Glad I remembered to check the C&Cs! Thank you everyone!

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  8. In the spirit of closure 🙂 I used a 3″ high 8″ springform pan and reduced the ingredients to ~75% of the original recipe. It filled the pan right to the rim.
    I’m cutting into it tonight for dinner and will post after that.

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