Flaky Quiche Crust
Flaky Quiche Crust

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, flaky quiche crust. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Making Flaky Pie Crust — It's About the Method. Preparation In a small mixing bowl, whisk together the egg and ice water. This delicious recipe is so much cheaper than ready-made pie crusts!

Flaky Quiche Crust is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Flaky Quiche Crust is something that I’ve loved my entire life.

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

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

Make quiche according to recipe directions. The crust turned out flaky as promised. This flaky all butter sourdough pie crust will take your Thanksgiving and Christmas pies to the next level. If you prefer savory pies and tarts, this recipe makes an amazing sourdough quiche crust or.

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 :)

Can I expect the flaky crust to turn out nice, or do I risk it to become soggy/non-crispy/whatever? Flaky pie pastry works beautifully for quiche. You can improve the texture with two techniques. Individual Italian-inspired quiche cups are surrounded by a flaky crust made easily with Pillsbury® crescent rounds. Run knife around edge of each quiche to loosen; remove to cooling rack.

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