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This recipe for a take on the quiche lorraine is taken from TV chef James Martin's book The Great British Village Show Cookbook, in support of the RSPCA's Freedom Food campaign.
This quiche recipe is taken from TV chef James Martin's book The Great British Village Show Cookbook, in support of the RSPCA's Freedom Food campaign.
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Agree with previous user. First time I made this recipe I had loads of filling over. So either the dish is bigger or the quantities are wrong. It does not look as if the dish is deeper. I am now using half the mix in a 22 x 4 cm tin and it still fills it. I like the recipe though and usually make cheese pastry.
Well really disappointing.
Logic tells you that you cannot get a quart into a pint pot and that is what this receipe demands with quiche contents. Far too much liquid and far too much pastry. Perhaps advising a 28cm flan dish could improve things.
Also I never bake blind first before then filling the quiche simply because you end up overcooking the pastry. Also if you are not watchful burning it.
So I would advice James Martin. (The cook or so he professes to be) to go back to the drawing board with this one. One star rating might be appropriate. Anyway why do you need cream in a quiche????
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