The Culinary Connoisseur
Comeback Quiche
21
Jan
Jan
Quiche has somehow lost its way. From its heyday in the 70’s when it was served
too often at too many ladies affairs to the publishing of the best-selling book
called Real Men Don’t Eat Quiche, quiche withstood many negative
comments and the wrath of food critics around the world.
too often at too many ladies affairs to the publishing of the best-selling book
called Real Men Don’t Eat Quiche, quiche withstood many negative
comments and the wrath of food critics around the world.
Somehow, though, in recent years, quiche lost its way.
Its reputation was bruised. Maybe it was commercial tasteless crusts or soggy
watery fillings. Whatever the reason, quiche has been heading for the same fate
as sun-dried tomatoes, balsamic drizzles and stacked food. Once popular, these foods
are now just memories; never to be repeated. But quiche deserves to be rescued.
Because, quiche done correctly, is a beautiful thing—not to mention delicious!
Its reputation was bruised. Maybe it was commercial tasteless crusts or soggy
watery fillings. Whatever the reason, quiche has been heading for the same fate
as sun-dried tomatoes, balsamic drizzles and stacked food. Once popular, these foods
are now just memories; never to be repeated. But quiche deserves to be rescued.
Because, quiche done correctly, is a beautiful thing—not to mention delicious!
Here are a few simple tips to ensure your next quiche
will earn its place in your recipe repertoire:
will earn its place in your recipe repertoire:
·
A good quiche should have a
lot of dairy and a decent amount of fat. This is not diet food.
A good quiche should have a
lot of dairy and a decent amount of fat. This is not diet food.
·
Quiche should have a good
homemade crust, preferably baked before filling so it remains crispy.
Quiche should have a good
homemade crust, preferably baked before filling so it remains crispy.
·
The fillings in quiche may
be cooked separately—onions should be sautéed and wet vegetables need to be
cooked to the point of releasing their liquid. The liquid is then drained so
the resulting dish is not watery.
The fillings in quiche may
be cooked separately—onions should be sautéed and wet vegetables need to be
cooked to the point of releasing their liquid. The liquid is then drained so
the resulting dish is not watery.
So don’t let all the bad quiches out there ruin the
entire category. We should just enjoy quiche for what it is: a light dairy
meal with maybe at least one decent serving of vegetables and oozing with
cheese—yum!
entire category. We should just enjoy quiche for what it is: a light dairy
meal with maybe at least one decent serving of vegetables and oozing with
cheese—yum!
Makes two crusts—keep one ready in the freezer!
2 1/2 cups flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
In a food processor, combine flour, salt, and sugar;
pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a
few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is
crumbly but holds together when squeezed.
If necessary, add a bit more ice water, 1 tablespoon at a time. Do not
over-mix.
crumbly but holds together when squeezed.
If necessary, add a bit more ice water, 1 tablespoon at a time. Do not
over-mix.
Transfer half of dough (still crumbly) onto a piece of
plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.
Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with
remaining dough.
plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.
Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with
remaining dough.
Place one disk of dough on a lightly floured piece of
waxed paper. Rolling from center outward, form into a 12-inch round. Using
paper, lift and wrap dough around a floured rolling pin; carefully unroll
(discarding paper) over a 9-inch pie plate or fluted tart pan.
waxed paper. Rolling from center outward, form into a 12-inch round. Using
paper, lift and wrap dough around a floured rolling pin; carefully unroll
(discarding paper) over a 9-inch pie plate or fluted tart pan.
Gently fit dough into bottom and sides of plate. Avoid
stretching or tearing dough. Using a paring knife, trim overhang to 1 inch;
fold under to form a rim. Crimp with fingertips and knuckle.
stretching or tearing dough. Using a paring knife, trim overhang to 1 inch;
fold under to form a rim. Crimp with fingertips and knuckle.
1 pie crust (preferably homemade)
1 tbsp. butter
2 c. thinly sliced shallots
kosher salt
freshly ground pepper
6 eggs
¾ c. heavy cream
¾ lb. mushrooms, sliced
1 c shredded mozzarella or cheddar
Preheat oven to 375 degrees F. Follow directions above
for preparing crust.
Place a sheet of parchment
paper over dough and fill with pie weights or dried beans. Bake until edge is
dry and light golden, about 20 minutes. Remove parchment and weights.
paper over dough and fill with pie weights or dried beans. Bake until edge is
dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over
medium-high. Add shallots, season with salt and pepper, and cook until light
golden, 6-8 minutes. Add sliced mushrooms and sauté 5 minutes longer or until
mushrooms are lightly browned.
medium-high. Add shallots, season with salt and pepper, and cook until light
golden, 6-8 minutes. Add sliced mushrooms and sauté 5 minutes longer or until
mushrooms are lightly browned.
In a medium bowl,
whisk together eggs and cream. Add shallots, mushrooms, and cheese and season
with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into
crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve
warm.
whisk together eggs and cream. Add shallots, mushrooms, and cheese and season
with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into
crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve
warm.