posted by Chefshell 03-21-99 1:49 PM
Quiche Crust
1 1/3 cups all purpose flour
1/2 cup cold, unsalted butter, cut into cubes
1 large egg
1/2 tsp. salt
2-3 tbsp. ice water
(You can add minced fresh herbs in the dough or grated cheese)
In a large bowl, combine flour, salt, egg, butter and 1 tbsp. ice water.
Mix with fingertips till it is pea sized pieces. You should see butter
bits and it should be moist enough to start to stick together.
Add more ice water if necessary.
Turn out on a lightly floured surface and knead a few times until it
is smooth. (Don't overknead, it will get tough)
Transfer to a
plastic bag and shape into a disk.
Refrigerate at least 30 minutes up to 2 days.
Preheat oven to 375 degrees and put rack in center of oven.
On a floured surface, roll out pastry turning it slightly as you roll
so it stays round and roll from center outward.
Roll to 1/8 inch thickness.
Lightly butter a 9 inch pie pan and line it with the pastry.
Leave a 1/4 inch overhang for shrinkage. Pinch the excess to form a
rim and prick the bottom with a fork, all over.
Cover pastry with a piece of parchment paper or foil and fill with pie
weights or beans to weight it down.
Bake 20 minutes or until edges are slightly
brown (Not totally cooked though)
Remove the weights and paper or foil and set aside.
BASICS for QUICHE:
3 large eggs
1 1/2 cups milk or cream
Salt & pepper to taste.
FILLINGS:
CHEESE:
1/2 lb. good quality bacon, in 1/2 inch cubes, cooked crisp and drained of excess fat.
1 cup grated swiss (Gruyere) cheese
3/4 cup grated sharp cheddar cheese
1 1/2 cups fresh chopped spinach
1 tbsp. Dijon mustard (put directly on crust)
Salt, pepper, paprika to taste.
Add to egg & milk mixture. Pour into crust and bake at 325 degrees for
25 - 30 minutes or until puffed.
Allow to cool at least 10 minutes before serving.
PROSCIUTTO, CHEESE AND MUSHROOM:
1/2 lb. chopped prosciutto
1 cup grated parmigiano-reggiano cheese
1/2 cup grated peccorino-romano cheese
1 cup (2 large) portobello mushrooms, gills removed and cut into 1/2 inch cubes
1 medium white onion, sliced thin
1 small bunch fresh basil, chopped fine
1 tbsp. dried or 2 tbsp. fresh chopped oregano
2 tbsp. fresh chopped parsley
2 tsp. dried thyme or 1 tbsp. fresh, chopped
1/4 cup dry white wine
1 tbsp. butter
Heat butter in a pan over medium high heat and add mushrooms and onion.
SeaSon with salt & pepper and let cook until mushrooms give up their
liquid and onions are browned (about 10-12 min.)
Add wine and let
cook until almost evaporated, about 3 minutes.
Rmove from heat and let cool.
Add the rest of the ingredients to the mushroom & onion mixure
and add to egg/milk mixture.
Pour into crust and cook as directed above.
HAM AND CHEESE:
3/4 lb. cooked ham, cut into 1/2 inch cubes
1 cup grated sharp cheddar cheese
1/2 cup grated parmigiano-reggiano cheese
1 meduim onion, chopped and cooked until golden
(Add about 2 tbsp. Dry Sherry while browning onion and let cook until almost evaporated)
1 cup shitake mushrooms, sliced and cooked with onion
Salt & pepper to taste.
LORRAINE:
1/2 cup bacon cooked, not crisp
substitute 1 1/2 cups creme fraiche for milk or cream
A pinch of fresh ground nutmeg
salt & pepper
Don't be fooled by the simplicity of it. It is rich and delicious.
GOAT CHEESE AND TOMATO:
4 oz. goat cheese
1 lb. fresh or canned, chopped roma tomatoes
2 tbsp. fresh chopped parsley
1 tbsp. fresh chopped tarragon
2 tbsp. fresh chopped basil
add to egg mixture and cook as directed above.
MICHELLE'S MEXICAN MAGICAL QUICHE:
1 cup grated cheddar cheese
1/2 cup pepper jack or regular jack grated cheese
1/2 cup chopped cilantro
1 jalapeno, minced (optional) or chipotle, minced
3/4 cup cooked chorizo
2 tbsp. dry sherry or white wine(added to egg mixture)
1/2 large yellow or white onion, cooked until golden
Chili powder, salt, pepper, adobo seasoning, to taste.