You’re making a great tasting quiche recipe.
- Teaspoon Of Salt
- Light Pulse
- 1/2 Cup Of Butter
- 10 egg
- 1/2 A Cup Of Diced White Onion
- 1/8 Of A Teaspoon Of Cayenne Pepper
- Mushroom Ratatouille
- Half A Cup Of Grated Gruyere Cheese
1We’re going to take a cup and a quarter of flour add to our food processor with a teaspoon of salt give that a light pulse then you’re going to add 1/2 cup of butter and you want to make sure that that butter is in little cubes go ahead .and just add it as you’re pulsing the machine you’ll know when it’s done when the flour resembles a coarse meal so here is my second tip when it comes to preventing those crumbly crust you really wanna make sure that you put some egg in your dough because the egg is really gonna help the flour and the butter bind together and prevent.
2I’m a big fan of adding egg and water to pie crust up so you’re gonna give your egg a nice light whisk you can add that egg mixture to the flour mixture just pulsing all the while until a nice dough develops. and you can stop this point I know we’re supposed to take that dough wrap it up put it in the fridge for 30 minutes but I have found that I cheat a little bit and it always tends to work. we’re gonna take a little paring knife and we’re going to trim all along the side of the dough so what we’re going to do now is we’re going to take our 10 and pop it in the freezer for at least 20 minutes that’s okay we have other things to do while our dough is getting nice and hard at this stage we’re going to work on our filling so I’m going to take out a large saute pan to that you’re going to add a tablespoon of butter once it’s nice and melted you’re going to add 1/2 a cup of diced white onion.
3You’re going to season just to taste with some salt and pepper then once it’s nice and sauteed and those onions are translucent you can go ahead and add the spinach now if you’ve never cooked with spinach before not to worry it looks like a ton of spinach and I’m using six ounces here but it is going to cook down to about a cup. so just keep your eye on it and give it a saute till it’s nice and wilted once it reaches that stage you can go ahead and turn off your flame and let the filling cool meanwhile we’re going to work on our egg batter so in a large bowl you’re going to add ten eggs give those a good whisk then we are going to add a cup of heavy cream.
4You gotta go with a full cream so a lot of you know this as double pouring cream and France when I buy it it’s called creme likud so really it’s just a heavy horrible cream that you can use to really give your quiche a lot of structure if you end up using milk or half and half your quiche is probably not going to have that kind of structure it’ll be kind of wobbly because you really need that full fat to give it that structure. so word to the wise use the heavy cream whisk that together and then we’re gonna add our seasonings so we’re going to add a teaspoon of salt some freshly cracked pepper and 1/8 of a teaspoon of cayenne pepper.
5I love a little kick in a quiche in the form of teatime and pepper but if you’re not a fan of spice you could even leave it out or another traditional thing to do to add to a quiche is some nutmeg so you could add an eighth of a teaspoon of ground nothing give that a whisk and there you have it your egg mixture is done now this is a great recipe that you could really put any filling into this I like the spinach and the onion because I think it’s really great for springtime but you could use cheese and hang introduce mushroom ratatouille really any feeling.
6You like you can add to this batter so really get creative the choice is up to you and at this point our spinach and onion mixture is probably cooled so you can go ahead and just pour it out onto a cutting board you want to get that spinach a nice rough chop go ahead and place it into your bowl give it a whisk and then we’re going to add a half a cup of grated Gruyere cheese it’s really the best kind of cheese to use for a quiche like this okay so now here is another tip for you a lot of times quiche recipes will call for blind baking the crust ahead of time which essentially just means taking your crust putting some parchment paper down with some beans and baking the crust I have found that this is where you can really trip up because a lot of times that crust will not hold its shape.
7It’ll start to sort of sink down and then you end up with a sort of miss shape and crust yeah I hate the blind baking I am doing not a fan of it I think it does more damage than good in my opinion so what I do and this is why we froze it we wanted to get make sure that that crust was nice and hard when it hits hot oven we’re just going to go ahead and work quickly and we’re going to pour our batter right into our crust and we’re going to pop it in a 350 degree oven for about 45 to 50 minutes now you want to keep your eye on it you want to make sure that the crust and that the quiche is nice and golden brown but the thick quiche is not wobbly if it starts to wiggle or jiggle your quiche is not done and it probably needs another 5 to 10 minutes.
7Your quiche is getting too Brown on top you can just go ahead and cover it with some aluminum foil and that way the quiche will cook inside but your crust in your quiche not burn on the outside. your quiche is done you can go ahead and pull it out of the oven and let it cool if you’re serving it.