Flaky Quiche Crust
Flaky Quiche Crust

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, flaky quiche crust. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

The basic quiche crust ingredients are butter, flour, water, and a pinch of salt. Often, a tiny amount of vinegar (½ tsp) is added in the belief that it tenderizes the pie dough. Also, vinegar inhibits the development of gluten resulting in a flaky crust. What if my dough is too wet?

Flaky Quiche Crust is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Flaky Quiche Crust is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook flaky quiche crust using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Flaky Quiche Crust:
  1. Prepare For The Crust
  2. Prepare 1 Large Egg
  3. Get 2 1/2 Tbs ICE COLD Water
  4. Make ready 1 1/2 Cups All Purpose Flour
  5. Get 1/2 Tsp Salt
  6. Make ready 140 Gr UnSalted Butter - Cubed
  7. Get For The Filling
  8. Get 200 Gr Lardon - Smoked or UnSmoked
  9. Prepare 50 Gruyere Cheese
  10. Make ready 200 ml Creme Fraiche (I used Sour Cream - Also Good)
  11. Prepare 200 ml Double Cream
  12. Make ready 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
  13. Prepare Pinch ground Nutmeg

Stir in water, a tablespoon at a time, until mixture forms a ball. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Steps to make Flaky Quiche Crust:
  1. 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
  2. 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.
  3. Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
  4. 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.
  5. Cut 3/4 of the Cheese into Cubes and Great the rest.
  6. Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
  7. 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.
  8. Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)

With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. NOTES: I've never made this with canola oil. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies. This recipe is not suitable for baked pie crust shells.

So that’s going to wrap it up for this special food flaky quiche crust recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!