The quiche recipe

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
Salt
Freshly ground black pepper
Dash nutmeg

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.

Bon Appétit!

Pear & Almond Tart Recipe

This is the The Cook’s Atelier recipe. I decided to give it a chance. And it was truly delicious!

For the pears
1. Bring 4 cups water, sugar and lemon juice to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved.
2. Add pears and reduce the heat to medium and simmer until the pears are tender, about 20 minutes.
3. Cool the pears in the syrup.
For the almond filling
1. In a medium bowl, mix the ground almonds, sugar and butter until smooth.
2. Add the egg and mix until incorporated.
3. Cover and chill at least 3 hours.
For the pâte sucrée
1. Whisk the cream and the eggs together in a small bowl and set aside.
2. In a large bowl, combine the flour, sugar, salt and butter.  Using your fingers, incorporate the butter until you have a coarse meal.
3. Gradually add the cream and yolks, and mix until just combined.  Be careful not to overwork the dough.
4. Bring the dough together with your hands to incorporate completely.  Place it in the fridge for at least one hour.
To prepare the tart
1. Preheat the oven to 375 degrees.
2. Position a rack in the center of the oven.
3. Place the chilled pâte sucrée on a lightly floured work surface, and sprinkle with a little bit of flour.
4. Roll it into a 1/4-inch-thick circle, flouring as needed.
5. Cut the dough into circles slightly larger than the tart pans.
6. Gently press the dough into the pan, being careful not to stretch it as this will cause it to shrink when baking.
7. To remove the excess dough, work your way around the edge pinching it off with your fingers.
8. Chill in the fridge for 1 hour, or the freezer for 10 minutes before baking.
9. Once chilled, spread the almond filling evenly in crust.
10. Stem pears and cut each in half lengthwise; scoop out cores.  Cut each half crosswise into thin slices.  Gently press each pear half into the tart to fan the slices (keep them tightly overlapped).
11. Bake until golden brown and a toothpick inserted into the center of the filling comes out clean, about 20 minutes.
12. Cool tart in pan.
13. To serve, sprinkle with powdered sugar and add a dollop of whipped cream.

Enjoy!