Tuesday, September 6, 2011
A quiche recipe at this point might sound nothing special but there are way many tips and tricks to make a very good and authentic quiche and I try to incorporate almost all of them in this tutorial.
The flour must be chosen wisely because it makes all the difference. A little guide for you that may not understand the difference between flours: cake flour has a lower protein content than regular flour than bread flour. The lower the content of the protein the less the gluten will develop during the process of making the crust and, the flakier your crust will be. I used regular flour but cake flour makes a really good pate brisee too, never bread flour.
The way I work the butter into the dough creates pockets of air ( from the steam created by the water content in the butter) that when baked makes it crunch and delicious.
The filling can be super versatile, you can create and add almost any ingredient you want to the basic recipe given here.
If you bake your quiche until it cracks you will end up scrambling your eggs, take it off the oven when it looks set, don't wait forever.
removable bottom tart pan or spring form - 9 in
Ingredients for pate brisee (crust):
125g regular flour or cake flour
pinch of salt
pinch of sugar
4 1/2 tbsp unsalted cold butter (65 g)
4 tbsp cold water (more or less)
3/4 cup milk
3/4 cup heavy cream
pinch black pepper
1 medium yellow onion
2 tbsp canola oil
1 tbsp butter
1 cup (80g) Gruyere cheese (aged is the best)
4 tbsp parmesan cheese
For quiche lorraine add 100g sauteed bacon (cut in small rectangles)
For mushroom quiche add 200g sauteed cremini mushrooms
For other variations add whatever you want =)
Posted by Raiza at 8:48 PM