Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, flaky quiche crust. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. Jump to the full Pie Crust Recipe. Preparation In a small mixing bowl, whisk together the egg and ice water.
Flaky Quiche Crust is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Flaky Quiche Crust is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have flaky quiche crust using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Flaky Quiche Crust:
- Prepare For The Crust
- Prepare 1 Large Egg
- Make ready 2 1/2 Tbs ICE COLD Water
- Make ready 1 1/2 Cups All Purpose Flour
- Take 1/2 Tsp Salt
- Make ready 140 Gr UnSalted Butter - Cubed
- Make ready For The Filling
- Make ready 200 Gr Lardon - Smoked or UnSmoked
- Prepare 50 Gruyere Cheese
- Make ready 200 ml Creme Fraiche (I used Sour Cream - Also Good)
- Take 200 ml Double Cream
- Prepare 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
- Prepare Pinch ground Nutmeg
Flaky and rich from the cheese. I was a bit leary of the amount of flour–it's not enough compared to other quiche pastry recipes but it does work. Unlike other pie crust, flaky pie crust does not have sugar in it. It makes it perfect for savory meat pies, fruit pies, and quiche.
Instructions to make Flaky Quiche Crust:
- In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms
- Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess.
- Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
- Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels.
- Cut 3/4 of the Cheese into Cubes and Great the rest.
- Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
- Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden.
- Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)
Some recipes use butter as fat because it renders, well, buttery tasting crust. Quiche crusts are made with shortcrust pastry. The name "shortcrust" refers to the baking term "short" which means pastries that are flaky and crumble when you cut into them. Make quiche according to recipe directions. The crust turned out flaky as promised.
So that’s going to wrap it up for this special food flaky quiche crust recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
