Register

Quiche from James Martin

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
NOTE: CHATTERBOX IS IN THIS FORUM

Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter

User avatar
Posts: 484
Joined: Wed Apr 25, 2012 9:49 pm
Location: USA

Quiche from James Martin

Postby mark111757 » Sat May 09, 2020 9:41 pm

Image

On the may 2 Saturday morning, there was a recipe for quiche and it called for a 27cm tart tin. Any of you wonderful folks take a guess at how deep this tin/ring is. It reminds me of the ring that fanny cradock used when she made a mince pie in the Fanny cradock cooks christmas series.

User avatar
Posts: 2176
Joined: Thu Apr 26, 2012 5:58 pm
Location: Clayton-le-Woods

Re: Quiche from James Martin

Postby Renee » Sat May 09, 2020 10:37 pm

It is quite a deep tin Mark, maybe about 3"? It does look good!

User avatar
Posts: 718
Joined: Thu Jan 14, 2016 6:07 pm

Re: Quiche from James Martin

Postby Badger's Mate » Sat May 09, 2020 10:43 pm

If that's a 27cm tin, those are large tomatoes...

User avatar
Posts: 3135
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Quiche from James Martin

Postby Stokey Sue » Sat May 09, 2020 10:53 pm

We’ll, this is the recipe
https://www.itv.com/saturdaymorning/sat ... her-cheese

So the filling is 4 eggyolks and 400ml cream
Which for a 10/11 inch tart dish isn’t that much, so I don’t think it would be all that deep

Probably like this one, I have the 8inch/20 cm version and I make a total volume of 300 mlof the egg/Cretan mix to fill it

https://www.hartsofstur.com/stellar-bak ... n+Loose+Ba

User avatar
Posts: 484
Joined: Wed Apr 25, 2012 9:49 pm
Location: USA

Re: Quiche from James Martin

Postby mark111757 » Sat May 09, 2020 11:04 pm

Thanks all for your input.

Here is the recipe from his web site

https://www.jamesmartinchef.co.uk/recipes/quiche/
Still not sure about the tart ring or however you would describe it.

In the summertime I have seen beef steak tomatoes that had huge slices when done up.

User avatar
Posts: 2176
Joined: Thu Apr 26, 2012 5:58 pm
Location: Clayton-le-Woods

Re: Quiche from James Martin

Postby Renee » Sat May 09, 2020 11:41 pm

Yes, I've seen very large tomatoes on sale at the supermarket. They are sold individually.

User avatar
Posts: 1416
Joined: Fri Apr 27, 2012 1:40 pm

Re: Quiche from James Martin

Postby karadekoolaid » Sun May 10, 2020 1:43 am

Bloody Hell - I make my quiches in small thingies. That behemoth is not a quiche, it´s a monster!

Posts: 117
Joined: Sun Apr 12, 2020 11:38 pm

Re: Quiche from James Martin

Postby ZeroCook » Sun May 10, 2020 3:31 am

That photo looks like it was baked in a springform tin. My 9" springform a good 2.5 - 3" deep - just as Renee says.I think the quiche in the photo has double quantities in a 9-10" springform.

Recipe volume:
400ml milk + cream
4 eggs = +- 250ml
4 yolks = +- 100ml
= +- 750 ml

A usual quantity as Stokey says.

volume = area x depth
A 27cm tin will fill to a depth of 1.3 say 1.5 cm deep not including pastry. My 8 - 9" tart/quiche tin is about 2.5 cm/ 1" deep.

So it would be a thin quiche normal 27cm/10.5 " tin or dish for quantities given in your recipe link, Mark.

I would use a 21 - 33 cm/ 8-9" tin for a more usual depth.

Posts: 117
Joined: Sun Apr 12, 2020 11:38 pm

Re: Quiche from James Martin

Postby ZeroCook » Sun May 10, 2020 7:30 am

Oops missed out the filling quantities. duh. Good thing I wasn't making it. Scrub the 750 ml and probably double it which would make it as in photo. Big. Deep. Yep. 27 cm tin, 8-10 cm deep.

(does edit option on post expire after a time? Could have edited previous post)

User avatar
Posts: 3135
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Quiche from James Martin

Postby Stokey Sue » Sun May 10, 2020 11:12 am

karadekoolaid wrote:Bloody Hell - I make my quiches in small thingies. That behemoth is not a quiche, it´s a monster!
This is something that annoys me about James Martin, he has a deli shop and it seems that most of the bakes he makes on tv are the size they make for the shop, he can’t be bothered to scale them down to a domestic size

He did a whole series on gateaux and desserts a while ago, and all the gateaux were the monsters ou see on catered buffets, no use for a dinner party or family birthday unless your family is huge

User avatar
Posts: 853
Joined: Fri Mar 27, 2020 11:58 am
Location: Wiltshire

Re: Quiche from James Martin

Postby Earthmaiden » Sun May 10, 2020 11:36 am

When I saw the picture I thought the quiche looked smaller in diameter than one often makes, possibly 5" or 6" but with higher sides. There isn't much of a reference point, I assumed it was sitting on a normal domestic baking tray and that the tomato used was quite a small one.

User avatar
Posts: 1248
Joined: Wed Apr 25, 2012 12:33 pm

Re: Quiche from James Martin

Postby Pampy » Sun May 10, 2020 2:46 pm

ZeroCook wrote:
(does edit option on post expire after a time? Could have edited previous post)

Yes, it does - don't know the time limit though.

Posts: 117
Joined: Sun Apr 12, 2020 11:38 pm

Re: Quiche from James Martin

Postby ZeroCook » Sun May 10, 2020 4:35 pm

:cry:
Stokey Sue wrote:
karadekoolaid wrote:Bloody Hell - I make my quiches in small thingies. That behemoth is not a quiche, it´s a monster!
This is something that annoys me about James Martin, he has a deli shop and it seems that most of the bakes he makes on tv are the size they make for the shop he can’t be bothered to scale them down to a domestic size

He did a whole series on gateaux and desserts a while ago, and all the gateaux were the monsters ou see on catered buffets, no use for a dinner party or family birthday unless your family is huge



You would have thought. But of course tv is merely the obligatory PR exercise for most tv chefs/celebs. They're not there for viewers. Viewers are there for them. Oh drat. There I go getting all cynical again.

Thanks Pampy. I'll ask on the admin board.

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: Bing [Bot] and 8 guests