Quiche from James Martin
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- mark111757
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Quiche from James Martin
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.
- Badger's Mate
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Re: Quiche from James Martin
If that's a 27cm tin, those are large tomatoes...
- Stokey Sue
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Re: Quiche from James Martin
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
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
- mark111757
- Posts: 788
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Re: Quiche from James Martin
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.
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.
Re: Quiche from James Martin
Yes, I've seen very large tomatoes on sale at the supermarket. They are sold individually.
- karadekoolaid
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Re: Quiche from James Martin
Bloody Hell - I make my quiches in small thingies. That behemoth is not a quiche, it´s a monster!
Re: Quiche from James Martin
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.
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.
Re: Quiche from James Martin
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)
(does edit option on post expire after a time? Could have edited previous post)
- Stokey Sue
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- Location: Stoke Newington, London
Re: Quiche from James Martin
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 sizekaradekoolaid wrote:Bloody Hell - I make my quiches in small thingies. That behemoth is not a quiche, it´s a monster!
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
- Earthmaiden
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Re: Quiche from James Martin
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.
Re: Quiche from James Martin
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.
Re: Quiche from James Martin
Stokey Sue wrote: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 sizekaradekoolaid wrote:Bloody Hell - I make my quiches in small thingies. That behemoth is not a quiche, it´s a monster!
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.
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