Quiche
February 28, 2020
We needed something for breakfast and I had just the perfect ingredients for a quiche: spinach, panchetta, mushrooms, and cheese.
So I pulled out my recipe from Culinary Arts, whipped up a crust, sauteed the filling with shallots and filled a very pretty quiche.
Pie Pastry
Ingredients
- 300 g flour
- 150 g butter, cold (could also use lard, vegetable shortening)
- 3 g salt
- ± 100 g ice water
Note: adding a little bit of sugar helps brown the crust. I didn’t add any for this crust, so it’s rather pale. Note: blind baking helps with the crust crispiness
Method
- Mix flour and salt
- Add fat, mix with flour by hand, or forks, until pea sized nuggets
- Add water, just enough to form a ball, do not overwork
- Chill for at least half an hour before rolling out
Quiche
Ingredients
- Cheese (Gruyere, Emmentaler, anything really)
- 4 Eggs
- 170 ml Milk
- 15 g Butter
- ½ onion or shallot, finely diced
- Herbs (dill, basil, rosemary, thyme, …)
- Nutmeg
- Salt
- Pepper
Method
- Break eggs and beat well, add seasoning
- Scald milk, stir slowly into eggs
- Place cheese on pastry
- Add garnish
- Pour egg mixture in shell, sprinkle with herbs
- Bake at 350° F for ~20 minutes or until set