Wednesday, July 22, 2020

French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian




BASIC QUICHE

For the Flaky Pastry Crust

2 1/3 cups all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 cup cold unsalted butter, diced into small pieces
1/2 cup water

For the Basic Quiche Filling

3 large eggs
3 large egg yolks
2 cups heavy cream
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg


1. To make the flaky pastry crust, in a food processor, combine the flour, salt, and baking powder. Pulse for a few seconds, just enough to combine well. Add the butter and pulse several times, until the flour resembles coarse cornmeal. Slowly add the water with the motor running. Stop as soon as you have added the last drop of water. Don't worry; the dough will not be fully mixed at this point.

2. Turn the dough out onto a lightly floured work surface and mix it by hand until it comes together into a ball. Place in a large zip-top bag and refrigerate for at least 2 hours or overnight.

3. Lightly flour your work surface. Roll the dough out into a giant circle, about 15 inches round and 1/8 inch thick. To transfer it to a 9-inch springform pan, coil it around your rolling pin. Unwind the dough loosely over the pan. Gently push the dough down into the corners, leaving at least 1 inch of dough hanging over the top edge. The outer-upper lip of the springform pan has a curled edge facing outward. Pinch the excess dough tightly around the edge, leaving any excess dough hanging down the outside. It is important to pinch as firm as possible without tearing the dough. This will prevent the crust from shrinking. Refrigerate the crust for 2 hours or more.

4. Preheat the oven to 350 degrees F. Transfer the pan to a baking sheet. Situate the baking sheet in the lower third of the oven. Bake for 10 minutes. Pull the baking sheet out of the oven and use a serrated knife to cut along the top edge of the pan. All the scraggly pastry pieces that were pinched into place will fall 
off.


5. To make the basic quiche filling, in a large bowl, whisk the eggs, yolks, cream, salt, pepper, and nutmeg together. When the crust is done, increase the oven temperature to 375 degrees F. 

6. Pour the filling into the prebaked crust and bake until the filling is firm, about 50 minutes. Let it cool about 30 minutes before cutting it. It needs time to set. You will notice the difference resting makes when you slice it.




Thoughts: Prebaking the crust kept the crust from getting soggy. I didn't have a springform pan or a food processor so I made do without these. I added bacon to make a version of this recipe called Quiche Lorraine. The quiche was delicious!


19 comments:

  1. This comment has been removed by a blog administrator.

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  3. Looks like you pre baked the pastry too long, you should only have it in the oven for a short time. Not sure about Nutmeg in the quiche

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  4. My son doesn't like eggs. He won't eat them boiled, fried. He won't eat frittata, but he does like quiche. Don't ask me how that works!

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  5. I think it looks perfect. Nutmeg in cheesy dishes is a great addition.

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  6. Your quiche looks beautiful That recipe looks pretty similar to Julia Child's quiche, which is my go-to recipe. I love to eat it hot from the oven when it's still all puffy like a soufflé!

    be well... mae at maefood.blogspot.com

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  7. Your quiche looks beautiful That recipe looks pretty similar to Julia Child's quiche, which is my go-to recipe. I love to eat it hot from the oven when it's still all puffy like a soufflé!

    be well... mae at maefood.blogspot.com

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  8. Thanks for sharing the recipe. It looks wonderful. I've never been good at crust but it's been awhile. Maybe I'll have to give this one a try!

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  9. I've never made one of these but it looks good, almost like a fritatta.

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  10. i love quiche. never too soon to learn to cook
    sherry @ fundinmental

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  11. Yum! I love quiche but have never made it. I may have to try out this recipe. Thanks for sharing. I'm loving all of your French posts and books!

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  12. Nothing better than a good quiche. I love it cold the next day too.

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  13. Now that looks like another cookbook I'll see if our library has. I think your Quiche looks lovely and nutmeg is always a nice addition.

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  14. I love a basic quiche recipe. it looks delicious and I love a quiche and salad meal.

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  15. Quiche is a regular around here often when I'm stumped for a meal. Though I must confess to using those unbaked, pre-made pie crusts these days.

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  16. Bet it was scrumptious tasting! It looks wonderful. You amaze me, girlfriend.

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  17. Looks wonderful, Deb! We eat a lot of eggs, but rarely quiche. Printing this to try later this week.

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