26 April 2012

Quiche today

This is the most perfect quiche recipe in my opinion.  Not too much stuff  (it's a great time to clean the fridge!), not too much time, but totally delicious.  It's one of the few recipes I can recite from memory.

I always use Pate Brisee versus a pie crust, but it's your call on that.

I like fun shaped tart pans, but it works just as well in any shallow pan about 8 inches in diameter.


1 1/4 cups all purpose flour
1/4 teaspoon salt
7 1/2 Tablespoons butter, cut into pieces
2 1/2 Tablespoons ice water

Preheat oven to 400 degrees.

In a large mixing bowl combine flour and salt, add butter and combine with a pastry blender until mixture resembles fine crumbs. Add ice water and using a fork, stir until dough just begins to come together. Do not over process...this leads to tough dough and applies to all pastry dough. Form dough into a ball and put in fridge for about 30 minutes.

On a floured surface roll out dough until about 2 inches larger than pan. Place dough in pan and press into bottom and edges. Cut excess dough from edge of pan and bake 10-12 minutes until golden brown.

REDUCE OVEN TO 350 DEGREES after baking shell!

2/3 cups whipping cream
3 eggs, beaten
1/4 pound Four Corners Creamery Fresh Chevre (Goat cheese)
1/4 pound Gorgonzola dolce
1/4 pound aged Cheddar or Gouda, grated or chopped
salt & pepper to taste
1/3 cup any sauteed vegetable that you like
2 Tablespoons fresh herbs, chopped
Mix all filling ingredients in a large bowl and pour into a baked pastry crust.  Garnish top with herbs and bake for 25-30 minutes until set in middle and golden brown.  Let cool about 10 minutes, slice and serve.

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