The quiche recipe
Wednesday, August 6, 2014
To make the Short Crust Pastry:
1 3/4 cups (245 g) flour
¾ tsp salt
½ tsp sugar
12 ½ Tbs (180 g) unsalted butter
6 Tbs cold water
Place the flour, salt and sugar in a large mixing bowl, add the cubes of butter. Using the tips of your fingers and thumbs, rub the butter and flour together rapidly as if pushing the butter into the flour until the mixture is crumbly. Do not overwork this mixture as the butter will melt.
Add about 4 tablespoons of the cold water and blend with a fork. Add more water, as much as needed and continue to stir until all of the dry ingredients are moistened and the dough begins pulling together.
Scrape the dough out onto a floured work surface. Knead gently and briefly, just enough to make a smooth ball of dough. Wrap in plastic and refrigerate until firm enough, about 15 minutes.
Lightly butter a quiche or tart pan.
Roll out the dough on a well-floured work surface to fit the pie tin. Gently lift and fit into the pie tin. Cover with plastic wrap and chill for 30 minutes.
Prick the bottom and sides with a fork before baking.
Preheat the oven to 400°F (200°C). Place a square of parchment or oven paper in the shell and weigh down with dried beans or pastry weights. Bake for 8 or 9 minutes then remove from the oven. Carefully (so as not to burn yourself) lift out the parchment and beans and return the shell to the oven for an additional 5 to 8 minutes or until pale and light golden brown. Remove from the oven to a cool.
To make the Basic Quiche Filling:
3 large eggs
1 cup heavy cream, light cream or part cream/part milk
Freshly ground black pepper
To finish the quiche, add anything you wish on the pastry made before. I made my quiche with some chicken leftovers and plenty of different veggies I found in the fridge. I also used lots of basil and put mozarella on top.
Then add the mixture of basic quiche filling and put it all in the oven again (400°F/200°C) for another 20-25 minutes.