Prep Time: 1.5 hrs
Total Time: 2.5 hrs
With this recipe, you can master a home-made pie-crust -- which is what makes a quiche special -- and have a fabulous late-morning breakfast. The crust can be started the night before, saving some hungry-time in the kitchen.
Photos taken with cell phone - admittedly this really isn't much of a photography project.
* Deep fluted metal quiche baking pan with removable bottom
* Ceramic Pie Beads (pie weights - dept stores have these)
* Wide micro grater
* Straight Rolling pin
* Optional pastry dough blender
* Wide Parchment paper
* Large mixing bowl
Pie Crust (for two* bottom crusts):
7T butter, cubed, cold
4T pure lard, cubed, cold
Ice Water (with ice)
*If going through the trouble to make one pie crust, you might as-well make two. Use for a second quiche (Because the second only takes a few minutes after you have gobbled the first. Or, freeze for another day.).
Quiche filling (for 1 pie):
7 eggs: divided, 7 whites, 5 yolks*
If a shallow quiche pan, use 5 eggs, 4 yolks.
8-10 oz Parmesan or Romana hard Italian cheese, shredded
4-6 oz Sharp cheddar, shredded
Diced sweet peppers
Diced prebaked ham or chopped bacon
2-3 Diced Roma tomatoes
1T Thyme (dried spice)
2T Tarragon (dried spice)
Making pie crusts takes some skill and trickery but this recipe will make you an expert. As you will see, you can fumble and make mistakes, but because this is a single-crust recipe, your sins can be hidden with none-the-wiser.
Mixing the Crust:
Cube 7T butter into small cubes (1cm, 1/4")
Cube apx 4T lard into similar cubes.
Spread across a plate and put in the freezer for 15 or 20 minutes.
Fill a small mixing bowl with cold water and some ice cubes. Place aside. You will need 8 to 10T of cold water, depending on the humidity in your house.
In a your largest mixing bowl
Add 3C flour, 1t salt, 1T sugar. Roughly mix with fingers
Working quickly, add cubed butter, cubed lard, tossing while adding
Chop with pastry blender until butter is pea-sized
[If no pastry blender, use two butter-knives criss-cross or do as Julia Childs recommends, use your fingers, pinching rapidly until you have flattened little butter pancakes everywhere.]
Again working quickly, before the butter softens, sprinkle (or spray!) cold water, tossing the flour with fingers. Start with 6T of cold water. Sprinkle-toss-sprinkle-toss. Mix and add water until the flour can be clumped into a loose ball that barely stays together. You want this to be somewhat dry. Admittedly, this is hard to judge. For these photos, I made mine a tad too dry.
Divide into 2 roughly-formed balls
Flatten into a thick cake
Look at those beautiful chunks of butter!
Wrap in plastic; refrigerate 1 to 2 hrs (or upto overnight).
I can't plan ahead. With my first quiche today, I chilled in the freezer for 5 minutes.
Rolling the crust:
Pre-heat oven to 375 degrees F (190C).
Come to temperature before rolling the crust.
On a sheet of parchment paper, dust with flour
Place dough on paper and dust the top
Using a flat rolling pin, roll with firm pressure, from the inside-out
Roll until wide-enough to cover the quiche pan, plus another 2 or 3" inches for the sides
The crust will like be brittle. It will tear. It will not be round.
Tear pieces from the long sides and lay on the short sides. Flatten into position.
Tear pieces to patch holes, etc.
Lift by parchment paper and flop-over onto the pan... (notice how un-round my pie crust is...sheese!) The crust may stick to the paper - keep working at it.
This does not have to be perfect.
As you can see, my crust was a disaster and it fell apart. No worries.
Quickly patch with extra dough, pressing and molding with fingertips. If needed, use a drop of water while patching. Cover your sins as-if-you-know what you are doing...
A wonderful recovery:
Pre-bake Pie Shell
With oven pre-heated to 375F (190C),
Pour ceramic pie beads into the pan
Bake uncovered for 19:54 minutes
While the pie-crust bakes, continue with these steps.
From 7 eggs, separate whites from yolks, discarding 2 yolks (5 and 4 if a shallow quiche pan).
In a large bowl, whisk the egg whites with a few tablespoons of water, until the whites are foamy.
Stir yolks separately
Gently blend yolks with the whites
Add most, but not all of the cheese
(Do not mix meat or vegetables yet)
Pour egg mixture into pie-crust
Sprinkle mixture with cubed ham/bacon and chopped peppers, tomatoes
(these ingredients will settle into the mixture; let them stay in layers)
Sprinkle reserved cheese, for color
Bake uncovered 15 minutes at 375F
Turn heat down to 350F for another 20 - 30 minutes. I like to wrap the outside edges with thin strips of foil to protect the exposed crusts from burning. Some people have fancy pie-crust protectors.
Mixture will firm while baking; should not jiggle
Remove foil for the last 20 minutes of baking.
Remove from oven
Let cool for 15 minutes
Gently lift pie from the bottom; the crust should rise out of the pan with the pie
Rest on a flat cutting board
Remove false-bottom plate. If needed, use a filet or other long, thin knife, running horizontally along the bottom of the pie, surgically separating the crust from the false-bottom metal plate. (Remove the plate because slicing dulls the blade and it will groove the plate, making future crusts harder to remove.)
I like to serve with a tossed green salad, with a light homemade vinaigrette dressing, made sweet for brunch.
In a medium glass mixing bowl:
1T Dijon Mustard
2T White vinegar
pinch of salt
dash of dried Tarragon
Drizzle 1T Olive oil (while whisking)
Drizzle 2T Safflower or Grape seed oil, while whisking, adding more to taste.
Second Crust Quiche was made with these ingredients
While baking the first quiche, I prepped these ingredients for the second quiche. These were the ingredients on-hand and it was as delightful as the first.
Arugula, dandelion, and spinach greens. Chopped roughly.
Red onions, bell peppers
grated Parmesan and crumbled Mexican Queso Fresco cheeses
Thyme, tarragon, chives
Because of the greens being so bulky, all ingredients were mixed into the egg mixture before pouring.
My thanks to JanJou Patisserie, Boise, for inspiring me to make quiche. My goal is to be as good as her. And thanks to my friend Mike B., who will always make a crust better than me; I am gaining.