Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, flaky quiche crust. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Flaky Quiche Crust is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Flaky Quiche Crust is something that I’ve loved my whole life. They’re fine and they look wonderful.
Preparation In a small mixing bowl, whisk together the egg and ice water. Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. Jump to the full Pie Crust Recipe.
To get started with this recipe, we have to first prepare a few ingredients. You can cook flaky quiche crust using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Flaky Quiche Crust:
- Make ready For The Crust
- Make ready 1 Large Egg
- Prepare 2 1/2 Tbs ICE COLD Water
- Make ready 1 1/2 Cups All Purpose Flour
- Prepare 1/2 Tsp Salt
- Get 140 Gr UnSalted Butter - Cubed
- Make ready For The Filling
- Make ready 200 Gr Lardon - Smoked or UnSmoked
- Make ready 50 Gruyere Cheese
- Make ready 200 ml Creme Fraiche (I used Sour Cream - Also Good)
- Get 200 ml Double Cream
- Take 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
- Prepare Pinch ground Nutmeg
By adding Bacon you will make quiche Lorraine, or mushrooms for a mushroom quiche. This crust is so flaky and tender. Flaky and rich from the cheese. I was a bit leary of the amount of flour–it's not enough compared to other quiche pastry recipes but it does work.
Steps to make Flaky Quiche Crust:
- In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms
- Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess.
- Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
- Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels.
- Cut 3/4 of the Cheese into Cubes and Great the rest.
- Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
- Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden.
- Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)
Quiche crusts are made with shortcrust pastry. The name "shortcrust" refers to the baking term "short" which means pastries that are flaky and crumble when you cut into them. Unlike other pie crust, flaky pie crust does not have sugar in it. It makes it perfect for savory meat pies, fruit pies, and quiche. Some recipes use butter as fat because it renders, well, buttery tasting crust.
So that is going to wrap it up for this exceptional food flaky quiche crust recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
