Don’t let it intimidate you.
You don’t have to make your crust from scratch. You can buy pre made crust. I just enjoy making mine from scratch.
My basic pie crust recipe is:
1 1/2 c all purpose flour
1 T sugar
1 tsp salt
1 stick (8T) of butter cold
5-7 T of ice cold water
I sift the the dry ingredients together.
Then I cut my butter into cubes and add to flour mixture. I add 1 Tbs of iced water at a time and do what is called cutting in with my pastry blender but you can use two forks. You want to work the mixture until your butter is incorporated and small bits like tiny peas.
I work the dough together into a disc and wrap with plastic wrap and refrigerate for about 20 minutes.
I pull it out and lightly flour my board and roll it out to and 1/8 to a 1/4 inch thick. Place in my pie dish and create my edges. If my egg mixture isn’t ready I place the crust in the dish back in fridge. This keeps the butter cold in your crust. When butter melts in the baking process, the steam that is created will help cause a flakey crust! 🙂
When making the egg quiche mixture, I tend to make it with I have on hand. So whatever your heart desires.
I normally use 8 large size eggs and 1/2 c half and half or whole milk. I beat that together.
Now is where you decide what is in your quiche.
Always remember to add a bit of salt and pepper. It will need it.
I like to sauté any veggies that I put in my quiche a bit so they aren’t hard crunchy bits in my quiche.
You can put meat in your quiche but you need to cook and drain it first before mixing into your egg mixture.
Quiche needs cheese! 🧀
I use at least a cup to a cup and a half of cheese in mine then a bit extra to sprinkle on top.
I bake mine at 375 degrees F for 40 minutes.
It is done when top is golden brown and firm and not jiggly.
I let mine sit once removed from the oven for 10 minutes before cutting.
They are great for breakfast, lunch and dinner. I like to serve a mixed greens salad with mine.
Share your quiche pictures below!
No comments:
Post a Comment