Quiche is a versatile pie. Breakfast, brunch, lunch, or dinner and a plethora of veggie, meat and cheese combinations. It has a beautiful crust called pate brisee that bakes up flaky but will hold up to the liquid filling by blind baking it first.
Make sure when changing the fillings that the veggies are sautéed or blanched and the meat is cooked and cut into small bite sized pieces as the egg mixture get done faster than it would take to cook the meat to a safe temperature.
Ingredients (makes 3-10″ tart shells, freeze the other 2 for later. Defrost in fridge the night before using)
2 lb all-purpose flour
1 T salt
1 lb butter or lard
1/3 c ice water
1 T lemon juice or clear vinegar
- Mix all ingredients together till just blended in mixer with paddle attachment.
- Wrap in plastic and place in refrigerator for 15 minutes to rest.
- Roll out to 1 ” excess around tart pan. Roll up around rolling-pin and place in tart pan.
- Tuck dough into the corners of the pan. If you pull the dough to make it fit, it will shrink away from the sides.
- Use foil and pie weights, beans or my favorite method a cake pan that fits to the edge of the tart pan. This one doesn’t require foil as it won’t stick to the pan.
- Prebake at 375 F 10-12 minutes, or until it is not doughy in the center. If it needs more time you can leave the pan off of the dough.
Meanwhile put together the filling ingredients.
6 asparagus stocks, sautéed and cut into 1/4″ pieces
1 T butter
1 c heavy cream
1/2 c shredded swiss cheese
tt salt and pepper
If you want to add other ingredients like ham, go ahead make this recipe yours, just leave room for the custard.
- Mix together the eggs and heavy cream.
- Place solid fillings evenly on the bottom of the tart.
- Pour the egg mixture over the filling. Caution: do not over fill or it will overflow.
- Bake at 375 F 18-20 minutes or when doesn’t jiggle when shaken.
- Let cool in pan to room temp. Unpan and serve or put in refrigerator.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.