I decided while cooking my favoritest quiche in honor of
baby Lucas that I would finally figure out
what the hay I put in this masterpiece
so I can finally pass the recipe off to some
very patient party goers who I promised
it to over a year ago.
Belated weekend wishes and happy cooking!
The first element of a non lazy and totally delicious quiche is the flaky
Tart pastry dough from Martha Stewart’s website… find it here.
note the incredible cornucopia in the background.. the best
ten dollars I ever spent.
Once you pull the chilled dough rounds from the fridge, follow
these crust finishing instructions..
*On a lightly floured work surface, roll dough into a 16-inch round.
With a dry pastry brush, sweep off any excess flour;
fit dough into a 2-inch deep-dish tart pan with a removable bottom,
gently pressing it into the sides.
Using a sharp knife, trim the dough evenly with the edge of the pan.
Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
*Preheat oven to 375 degrees.
*Line the tart dough with a sheet of parchment paper
and fill with pie weights.
Transfer to oven and bake until light brown, about 25 minutes.
Remove weights and parchment paper and continue
baking until golden brown, about 5 minutes.
Transfer to a wire rack; let cool completely.
Lovely golden pastry crusts from ‘scratch’…
scratch is seriously impressive. Right?
Here is where I get wacky and combine my moms recipe
with some totally unwarranted kitchen related confidence.
So, I make either ham and cheese or spinach and cheese quiche…
and you are more than welcome to swap the ham
or the spinach with your vegetable or meat of choice.
For 2 quiche, which is what one recipe of the
flaky tart dough makes, the ingredients are as follows….
For the egg mix..
2 cups heavy whipping cream
( not the healthiest biggest loser type substitute,
but quiche is for special occasions, right?)
1/4 tsp sugar
1/2 tsp pepper
1/2 tsp salt
get creative with your favorite combo of cheese. I mix
1/2 cup jack and 1/4 cup swiss per quiche.
Use either 1 cup of meat or 1/2 cup of spinach.
Lets get started.
Preheat the oven to 425 degrees.
The egg mix always stays the same, but with the add ins,
I seriously experiment every time.
For the egg mix, my recipe requires an electronic mixer.
Instead of lightly beating,
I whip it excessively on high until it is really really fluffy..
I am sure Martha would snicker at this clearly novice move,
but honestly, I find my quiche to be so much fluffier and
such a pretty color when I do this.
Put the meat in first and then layer the cheese on top.
With each layer, it gets better..
so not to mess up the cheese layer.
As the quiche cooks, the egg layer will settle
into the add in layer on its own.
Put the quiches on baking sheets and bake them in the oven for 15
minutes at your original 425 degrees.
Reduce the temperature to 300 degrees and bake for 30 minutes,
or until knife comes out clean.
Side note - we saw Monsters of Folk last night at the