Quiche
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.
Enjoy!
Enjoy!