This is
one of the richest quiche I ever made
and my first try at Crisco instead of ghee.
First seen at pioneer woman's,
it is a fail safe quiche recipe. From one who is cursed with quiche failures, this speaks volumes.
Unlike the pioneer woman's elegant way of
incorporating the ingredients by hand, I had mine done in a food processor,
since I was in a hurry to eat it.
Luckily it turned out well!
The
vinegar seemed out of place but it is the secret to flaky crusts. Vinegar
hinders gluten formation that makes the
pastry chewy when you overwork the dough.
Here's
how I broke my quiche curse and got the thumbs up from my guests :
A mighty quiche to feed ten. |
Enough for 10.
Ingredients for pastry :
11 inch
pan pan with removable base
3 cups
plain flour
1 tsp
fine salt
1.5 cups
Crisco
1 small
egg, cold
5 Tbsp
cold water
1 Tbsp
white vinegar
Ingredients
for quiche filling :
7 eggs
1.5 cups
of cooking cream
1 onion,
sliced
2 cups of
button mushrooms, sliced
2 cups of
bacon, chopped
1 cup of
cheddar cheese
( 7 eggs
and 1.5 cups of cream seems to much for my shallow pan. I would tweak the
liquids to 5 eggs and 1 cup of cream for a better fit )
Pastry
crust :
In a
bowl, combine flour and salt. Transfer it to the food processor.
Using
pulse mode, cut in the Crisco until the flour resembles big crumbs.
Add egg
and pulse for 1-2 seconds, until egg is combined with the flour mix.
In a cup,
mix water and vinegar.
Drizzle
over the flour mix and pulse , a tablespoon at a time until the dough just
about comes together. Do not over pulse.
Bag and
chill the dough for 30 minutes.
Grease and dust a French pan with removable
bottom.
Roll out
the dough on a floured worktop and
transfer it to the pan. If it gets difficult to handle, pat the dough in
place against the pan surface in batches to line it. Go for artisan and do not
fret about the uneven surface.
Chill
until it is ready to bake with the rest of the ingredients.
Quiche
filling :
While
chilling the pastry crust, prepare the filling.
Fry the
bacon with a knob of butter until browned. Remove to cool. Saute the onion
until soft.
Add
mushroom and cook until mixture is no longer soggy, medium heat. Add the bacon
again. Toss and cool.
Combine
eggs and cream. Beat in pepper. Stir in cheese.
Assembly
:
Preheat
the oven to 200C, with a baking rack.
Sprinkle
the quiche filling, sans egg-cream mix , to the pastry.
Just
before baking, pour in the egg-cream mix. Bake at 200C for 50-60 minutes until
the top is caramelized and browned. I like my quiche well done and firm , when
the skewer comes out clean.
Cool well
on a rack before serving.
Original
recipe at pioneer woman
I love a good quiche especially if bacon is in it. Your quiche looks really scrumptious!
ReplyDeleteThat quiche looks perfect! I love how golden it is, looks delicious!
ReplyDeleteHappy New Year to you! This sound like a great quiche!
ReplyDelete