Wednesday, April 8, 2015

Quiche Recipe from America Days in Rakvere (Ameerika Paevad Rakveres)


Pastry Crust:
2 cups flour, plus more for dusting
1 teaspoon salt
¼ teaspoon sugar
150 grams unsalted butter, cold and cut into small chunks
1 egg yolk
3 tablespoons cold water, plus more if needed

Combine flour, salt and sugar in a large mixing bowl. Add butter and mix with hands until coarse crumbs form. Beat yolk and ice water together and add to pastry. Work to bind dough and squeeze together with hands. If the pastry is too crumbly, add more water 1 tablespoon at a time. Form a disk, cover with plastic wrap or bag, and refrigerate for 30 minutes (this is ideal, but you can also roll it out right away if you are pressed for time).

Quiche Filling:
1 Ingredient Variation (see below)
2 ½ cups hard cheese, grated
4 eggs, beaten
2 cups milk
¼ teaspoon salt
¼ teaspoon pepper
pinch of nutmeg

Using a rolling pin or wine bottle, roll out quiche pastry into a ¼ inch thick circle. Dust with flour as needed to prevent sticking. Gently place in a pie pan or iron skillet that can go in the oven. Press pastry down into pan. Sprinkle ingredients and cheese over the pastry. Whisk together eggs, milk, salt, pepper and nutmeg. Pour into pastry crust. Bake in medium oven (350F) for 45 minutes to 1 hour, until filling is set and the top is golden brown. Serve hot. Yields 8 slices.

Ingredient Variations for Quiche:

Crab or Crawfish: Combine 1 cup crab or crawfish, ½ cup yellow onion, thinly sliced, 2 tablespoons fresh chopped parsley. Proceed as directed.

Mushroom and Onion: In 1 teaspoon of oil, sauté 200 grams of cleaned, sliced mushrooms with 2-3 thinly sliced green onions for 10 minutes. Add 2 tablespoons chopped, fresh parsley if available. Proceed as directed.

Ham and Swiss: Chop 100 grams of ham. Use Swiss cheese as the hard cheese. Proceed as directed.

Also try spinach and green onion, finely grated carrot and mushroom, or any other ingredients you need to use in your refrigerator.


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