For my lovely TA - I make a crustless quiche quite often, although the ones I make are quite a bit bigger than what you're planning to do....we generally have half of it warm (not hot!) on the day I cook it, with the other half at room temperature for lunch the next day. I usually use about 6 eggs and cook it at 160-170 (mine is also a fan oven) for around 30-40 mins. The actual time depends on the other filling ingredients and the depth of the dish I'm using...eg, raw meat like chicken or sausage, or raw vegetables, I would cook for longer. Pre-cooked filling ingredients or a shallow dish would require only about 25-30 mins.
For your quiche, I would suggest 160 deg for 20 mins.....or until the surface is lightly golden brown and looks/feels firm.
To be honest, I rarely go by times for most types of oven baking....I just do things until they're done - checking by eye and feel. If I can smell the food from another room, that's generally a good indication of doneness too.
Hope this helps, dear lady! xx
I love crustless quiche. It's nice with some cottage cheese zizzed in too.
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I looked it up....ZIZZ is a real word.
DeleteGive me a crustless quiche anyday, I eat pastry but am not a huge fan.
ReplyDeleteThank you my darling, that's a great help! xx
ReplyDeleteI do that smell thing too. When I smell it in another room it is usually done.
ReplyDeleteUnless it is the toaster oven and it is usually a little overdone in there. You know , when it is a tad black on the edges. ;)
Thank you so much - I had an excellent quiche. I had to cook it at 150C since my oven has hot spots! I ask you - a fan oven with hot spots. I didn't put in quite enough cheese but we learn from our mistakes don't we?
ReplyDeleteHave a restful weekend my dear. XOXO
My fan oven also has hot spots!
DeleteFor goodness sake, why did they invent the fan oven if not to give overall stable heat?! Did a man design them? ;-)
DeleteI am a 'cook until it's done' kind of cook too. After forty plus years of cooking, I just know!
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