The Culinary Connoisseur
Quintessential Quiche
Need ideas for “ausfast?”
Nothing is simpler or more delicious than quiche, especially when you
use a homemade crust. True, ready-to-use pie crusts are convenient but try our
tender flaky crust and you will be hooked.
Nothing is simpler or more delicious than quiche, especially when you
use a homemade crust. True, ready-to-use pie crusts are convenient but try our
tender flaky crust and you will be hooked.
Our crust recipe makes 2, use one now and keep the second
in the freezer.
in the freezer.
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.
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 silicone mat or lightly
floured piece of parchment paper. Rolling from center outward, form into a 12-inch
round. Using the mat or paper, lift and wrap dough around a floured rolling
pin; carefully unroll over a 9-inch pie plate or fluted tart pan.
floured piece of parchment paper. Rolling from center outward, form into a 12-inch
round. Using the mat or paper, lift and wrap dough around a floured rolling
pin; carefully unroll 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 overhanging dough edges
to about 1 inch. Fold that inch of dough under to form a rim. Crimp with
fingertips and knuckle.
stretching or tearing dough. Using a paring knife, trim overhanging dough edges
to about 1 inch. Fold that inch of dough under to form a rim. Crimp with
fingertips and knuckle.
1 tablespoon vegetable oil
3 portabella mushrooms, diced
½ Vidalia onion, diced
1 cup whole milk or heavy cream
10 ounces frozen chopped spinach, thawed, squeezed to
drain
drain
3 egg whites
2 eggs
½ teaspoon kosher salt
Freshly ground pepper to taste
1 cup shredded mozzarella cheese
½ cup Cheddar cheese, shredded
½ cup feta cheese, crumbled
1/4 teaspoon dried parsley leaves
Preheat oven to 350°F.
Make 1 pie crust in 9-inch glass pie plate as directed above.
Using fork, poke holes in the base all over and bake 15 minutes. Remove from
oven.
Using fork, poke holes in the base all over and bake 15 minutes. Remove from
oven.
Meanwhile in medium skillet, heat oil. Add mushrooms and onions;
cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
In medium bowl, combine milk, spinach, egg whites, eggs,
salt and pepper; stir until all ingredients are well combined.
salt and pepper; stir until all ingredients are well combined.
Stir in mozzarella and cheddar cheese and cooled
mushrooms mixture. Pour egg mixture into pie shell. Sprinkle feta cheese over
top. Bake 35 to 40 minutes or until center is puffed and light golden brown.
Cool 10 minutes and serve.
mushrooms mixture. Pour egg mixture into pie shell. Sprinkle feta cheese over
top. Bake 35 to 40 minutes or until center is puffed and light golden brown.
Cool 10 minutes and serve.
2-3 tablespoons olive oil
1 large eggplant, peeled and cubed (3/4-inch)
2 leeks, chopped
2-3 cloves garlic, minced
3 eggs, beaten
1 cup milk
1 cup shredded mozzarella
1/2 cup heavy cream
1/4 teaspoon nutmeg
Kosher salt and pepper, to taste
Preheat oven to 350 F and prepare quiche crust as
directed above. Bake 15 minutes.
directed above. Bake 15 minutes.
Heat 2 tablespoons olive oil in a large pan over
medium-high heat. Cook eggplant until softened, 8-9 minutes.
medium-high heat. Cook eggplant until softened, 8-9 minutes.
Add leeks and garlic, and cook until translucent and
fragrant, stirring occasionally. 5-7 minutes.
fragrant, stirring occasionally. 5-7 minutes.
Season with salt and pepper. Set aside.
In a medium bowl, mix heavy cream and milk with beaten
eggs, and add nutmeg and a pinch of salt.
eggs, and add nutmeg and a pinch of salt.
Spread vegetables out evenly in the crust and slowly pour
in egg mixture. Cover the top with mixed cheeses.
in egg mixture. Cover the top with mixed cheeses.
Place in oven and bake for 35-40 minutes, or until crust
is golden brown and cheese is bubbly.
is golden brown and cheese is bubbly.
Let cool 10 minutes and serve warm.