Matt Shoop > wrote in news:d1qc3a$pim$1
@domitilla.aioe.org:

>
> Can anybody tell me what I am doing wrong, or point me to a recipe that
> they have tried and had work well.
>

we use:
home-made pastry, blind-baked
300ml cream
4 eggs
flavourings of your choice (i use seeded mustard, salt and pepper and
chopped fresh chilli, sometimes cheese)
contents of your choice (i use stuff like tinned sweetcorn, leftover bbq
chicken, ham, sun-dried tomatoes and so on
toppings of your choice (cheese, shredded ham, a few thin tomato slices)
Cook in moderate oven ~45min (or until golden brown and puffed up)
Notes: We like to spread chilli jam on the inside of the pastry crust
before filling it. Try not to go overboard with the chunky bits or the egg
mixture won't all fit. Different ingredients can cause different outcomes
where texture is concerned, but I've never had one I didn't like.

Good luck

K
--
nil illegitimi carborundum