# Quiche and savoury flan filling

> The garnish is already cooked and drained when it goes into the pastry. Raw vegetables release water and make everything soggy.

## The essentials

The filling, in French "l'appareil", is the mix of eggs, cream and milk that you pour over a garnish in a pastry base, and that becomes a quiche in forty minutes in the oven. Three eggs, 200 ml cream, 200 ml milk, salt, pepper, nutmeg, and you can put underneath whatever is left in the fridge: bacon, ham, cooked vegetables, cheese, salmon. Without pastry, in a buttered dish, it is called a savoury flan and it is even simpler.

## The one thing to know

The garnish is already cooked and drained when it goes into the pastry. Raw vegetables release water and make everything soggy.

## The method

1. Preheat the oven to 180 °C (350 °F). Unroll the pastry into the tin, prick it, and pre-bake it ten minutes.
2. Prepare the garnish: fried bacon, cooked and drained vegetables, leftover chicken, grated cheese. Spread it over the pastry base.
3. In a bowl, whisk three eggs with 200 ml cream and 200 ml milk, a level teaspoon of salt, pepper, a pinch of nutmeg.
4. Pour over the garnish, up to one centimetre from the edge.
5. Thirty-five to forty minutes at 180 °C. It is done when the centre barely wobbles any more and the top is golden. Let it rest ten minutes before cutting.

## The quantities

For a 28 cm tin: three eggs, 200 ml cream, 200 ml milk, and 200 to 300 g of garnish. For a thicker quiche, four eggs and 250 ml of each.

## How long it takes

Fifteen minutes of preparation, forty minutes in the oven without you. It is eaten hot, warm or cold, and the next day.

## If it goes wrong

The centre is liquid: ten more minutes, covering with foil if the top browns. The base is soft: the garnish was wet or the pastry not pre-baked, it eats fine anyway, with a spoon. It puffed up then sank: that is normal, the filling settles as it cools. It overflowed: too full, the sheet underneath catches it, and the quiche is good.

## Make it tonight

The thick quiche Lorraine. Or the same thing with yesterday's roasted vegetables instead of the bacon.

## The linked base recipe: Vegetable quiche (serves 6)

- 1 shortcrust pastry
- 3 eggs
- 200 ml cream
- 200 ml milk
- 300 g cooked vegetables (melted leeks, sautéed zucchini, spinach, broccoli)
- 80 g grated gruyère
- Salt, pepper, nutmeg

_See first : [Store-bought pastry: unroll, line, blind bake](https://disheazy.com/bases/store-bought-pastry)_

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Source : disheazy, https://disheazy.com/bases/quiche-and-savoury-flan-filling