Comments on: Cheese & Onion Quiche

By: mycookinghut

mycookinghut — Fri, 03 Jul 2009 23:01:29 +0000

Hi Juliet,
Ohh I see. It's great that the quiche turned out great! I like it very much too! Definitely a good idea to add parmesan to the pastry, I think I will to do this next time. And I do agree that homemade pastry is definitely better!

By: Juliet

Juliet — Fri, 03 Jul 2009 22:37:27 +0000

Hi, me again. Heavy cream is the best you can get in the US, but I used it today and the quiche was really great, thanks for the recipe which was so simple. I made my own pastry and added a little parmesan to it. I try to avoid store bought goods. In fact it was quicker than going to the store!

By: mycookinghut

mycookinghut — Fri, 03 Jul 2009 20:40:51 +0000

Juliet,
Thank you for dropping by and the info! I didn’t know that heavy cream and double cream are 2 different things! I guess in making quite, it would be double cream to use in America then.

By: Juliet

Juliet — Fri, 03 Jul 2009 19:37:39 +0000

Heavy cream and double cream are different animals. In America, heavy cream is what we would call single cream in England, it is very thin, whereas double cream, depending on the brand, can be thick enough to eat with a spoon! Oh how I wish we could get English cream/dairy products here in America, it would make a couple of ex-pats very happy!

By: My Cooking Hut

My Cooking Hut — Thu, 28 May 2009 21:45:19 +0000

Hi Michelle,
I am not too sure why the quiche couldn’t set. As I have never encountered this before. The ingredients like eggs and double cream shouldn’t have any problem to be set once baked.

By: michelle

michelle — Thu, 28 May 2009 09:21:15 +0000

hi i have made quiche before but it didnt set can any one say why before i try making this cheese and onion one cheers

By: My Cooking Hut

My Cooking Hut — Thu, 21 May 2009 11:26:15 +0000

Crystal,
Thank you for dropping by and I am glad to hear that the result was great! I believe double cream and heavy cream are the same? (Maybe not?)
This recipe is so simple yet so delicious and satisfying!!
Of course, with nice chardonnay is even better!

By: Crystal

Crystal — Thu, 21 May 2009 04:40:53 +0000

None of the other commenters mention actually making the quiche! I did today – and the results were spectacular. But making it was a bit of a surprise.

I used these conversions:
1 9″ ready made piecrust
2 Tbsp Butter
2 Medium Onions, halved and finely sliced
2 Eggs
1 1/4 cups Heavy Cream (I wish I had access to double cream)
2/3 cup Aged Cheddar (or Gruyère cheese) coarsely grated)

The flavors were nicely balanced, the proportions worked out perfectly, and it fed 2 adults, one child, with leftovers (along with a green salad.) We served it at room temperature, on our back patio, with a nice chardonnay.

Thanks!

By: My Cooking Hut

My Cooking Hut — Thu, 16 Apr 2009 13:07:39 +0000

Nazmin,
Thanks for dropping by! First, I apologise for not mentioning how many people this dish serves. I would say 5-6 people.

By: nazmin

nazmin — Thu, 16 Apr 2009 12:57:22 +0000

hi. just wanted to ask, roughly how many people would you say can eat from the quantity you made?