Help with my quiche

[lady-of-leisure]

Hi everyone, is there someone out there who can help me with a quiche? I had a gorgeous red onion and goats cheese quiche in Taunton a couple of weeks back, the egg custard was fabulous, (just as soft as a sweet egg custard) which enhanced the flavour of the other ingredients.

Despite trying to replicate this at home I end up with the mixture resembling a set scrambled egg. The quiche tastes wonderful but I'm looking for a lighter almost greek vogurt texture. I use farm eggs and double cream plus seasoning in my mix. Am I doing it all wrong?

Help!!

[aniani]

I would use creme fraiche instead of double cream.

I make a caramelised red onion and goats cheese Tarte Tatin:-

Saute red onions, when translucent add brown sugar and allow to caramelise.
Tip the onion into a quiche dish, season and top with sliced/chopped goats cheese.
Roll puff pastry and cover the onion and cheese mixture. Bake for about 30 mins in a moderate oven.

Allow to cool slightly, run a knife around the edge then invert the tart onto a serving dish. Top with sprigs of thyme.

Happy cooking

[lady-of-leisure]

Thanks for the tip on using creme fresh - and also recipe for the tart tartin. Will try both!