1. Julie

    Yes I have been doing this often. You can also used thinly sliced potato. It is better if the potato is already cooked. I don’t line the sides of the cooking utensil. I just cover the bottom. You can then see the lovely colourful layers when the quiche is cut into pieces. You can also use sour cream or yogurt instead of the flour as a thickener. Whichever way it looks and tastes yum!

  2. Deb

    I have also made individual mini quiches with a single piece of bread rolled flat with a rolling pin, buttered, then shaped to a large muffin pan. The kids love them for school.

  3. Rachel

    Rather than using precious bread slices, never through out the bread ends . Freeze them whenever a loaf is finished. When making quiches or savoury slices, dice the ends into small cubes and lay as the base. Fits into muffin tins easier than tucking in whole slices and bulks up the quiche.

  4. Kate O

    Favourite quiche fillings. Large red onion sauteed in butter & evoo very slowly until soft, the add 2t red wine vinegar & 2t brown sugar, cook gently. Onion jam! goes great with vintage cheese. But I always put about 6 finely shredded leaves of silverbeet in the bottom of any quiche. Good source of garden veg & the taste is surprisingly subtle. Left over braised leeks are also gorgeous.
    But in the same dish you have there I make bread & butter pudding. My daughter works in a bakery & I can’t bear waste! The chooks can’t eat it all. So butter 4 slices of bread, lay face down in your dish. Mix together 3 eggs, 2&1/2-3cups milk, 2Tbspn sugar. Pour a little over bread.Sprinkle over 1/2 cup sultanas. Top sultanas with another 4 buttered slices bread. Gently pour over all egg mix. Press bread down to ensure it is all soaked. Top with sprinkle of cinnamon or nutmeg. Put dish in a baking pan, half fill baking pan with boiling water. Cook at 160 for approx 1 hour, especially while you have the oven on for casserole or curry. Grandma’s (& my husband’s) favourite pud!

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