Tuesday, in an attempt to make something that didn't revolve around meat, I chose to make quiches. Quiche, for me, is a pretty hit or miss thing that one has to be in the mood for; the clear sense that it is just scrambled eggs dumped into a pie crust is sometimes a little unsettling. But I was able to control the flavors and make it into something that made me want to eat it.
Making quiche turn out to be a pretty instructive thing because it taught me how to make and blind bake pastry, which is something that I had never done. I also got to explore eggs in a more heightened sense than with a simple scrambled egg; I made two types of quiche, one plain cheese with gruyere and one with spinach, prosciutto, and swiss.
Also a FYI, quiche leftovers are great on the second day, so make enough to have two meals.
Recipe:
Savory Tart Crust
1 1/4 cups flour
1/2 tsp salt
10 tbsp cold butter, cut into chunks
1 egg yolk
3 tbsp cold water
1.) Combine the flour and salt in a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds. Add the egg yolk and process for another few seconds.
2.) Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of water if necessary. Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes.
3.) Sprinkle clean countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure from the center out.
4.) When the diameter of the dough is about 2 inches greater than your tart pan, move the dough into the pan by craping it over the rolling pin and moving it into the pan. Press the dough firmly into all the nooks and crannies in the pan, being careful not to overwork it, and use a knife to cut the edges flush with the rim of the pan. Refrigerate for about an hour before filling.
Quiche
1 recipe of the tart crust
6 eggs at room temperature
2 cups grated cheese (I used gruyere for the plain quiche and Swiss for the spinach one)
2 cups warm cream or milk
1/2 tsp salt
1/4 tsp cayenne pepper
(this is the basic recipe and I encourage additions)
1.) Heat oven to 425 and set the rack in the middle. Prebake the chilled crust. (Fork the bottom of the crust, put buttered foil butter side down into the crust and fill with beans or pie weights. Bake for 10-12 minutes). Remove and set to the side to cool. Turn oven down to 325.
2.) Combine eggs, cheese and other ingredients and beat until well blended. Put the semi-cooled shell on a baking sheet and pout in the egg mixture. Bake for 30-40 minutes, or until almost firm (the very center should wobble slightly). Serve warm or room temperature.
Making quiche turn out to be a pretty instructive thing because it taught me how to make and blind bake pastry, which is something that I had never done. I also got to explore eggs in a more heightened sense than with a simple scrambled egg; I made two types of quiche, one plain cheese with gruyere and one with spinach, prosciutto, and swiss.
Also a FYI, quiche leftovers are great on the second day, so make enough to have two meals.Recipe:
Savory Tart Crust
1 1/4 cups flour
1/2 tsp salt
10 tbsp cold butter, cut into chunks
1 egg yolk
3 tbsp cold water
1.) Combine the flour and salt in a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds. Add the egg yolk and process for another few seconds.
2.) Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of water if necessary. Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes.
3.) Sprinkle clean countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure from the center out.
4.) When the diameter of the dough is about 2 inches greater than your tart pan, move the dough into the pan by craping it over the rolling pin and moving it into the pan. Press the dough firmly into all the nooks and crannies in the pan, being careful not to overwork it, and use a knife to cut the edges flush with the rim of the pan. Refrigerate for about an hour before filling.
Quiche
1 recipe of the tart crust
6 eggs at room temperature
2 cups grated cheese (I used gruyere for the plain quiche and Swiss for the spinach one)
2 cups warm cream or milk
1/2 tsp salt
1/4 tsp cayenne pepper
(this is the basic recipe and I encourage additions)
1.) Heat oven to 425 and set the rack in the middle. Prebake the chilled crust. (Fork the bottom of the crust, put buttered foil butter side down into the crust and fill with beans or pie weights. Bake for 10-12 minutes). Remove and set to the side to cool. Turn oven down to 325.
2.) Combine eggs, cheese and other ingredients and beat until well blended. Put the semi-cooled shell on a baking sheet and pout in the egg mixture. Bake for 30-40 minutes, or until almost firm (the very center should wobble slightly). Serve warm or room temperature.
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