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.
PATE BRISEE;
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!
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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