Flaky Quiche Crust
Flaky Quiche Crust

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, flaky quiche crust. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Flaky Quiche Crust is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Flaky Quiche Crust is something that I have loved my entire life. They are fine and they look wonderful.

Preparation In a small mixing bowl, whisk together the egg and ice water. Making Flaky Pie Crust — It's About the Method. What's more important than the vodka is the way you combine the How to Pre-Bake a Crust for a Single-Crust Pie (quiches, custard, and cream pies).

To begin with this recipe, we must first prepare a few ingredients. You can have 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. Make ready For The Crust
  2. Prepare 1 Large Egg
  3. Take 2 1/2 Tbs ICE COLD Water
  4. Make ready 1 1/2 Cups All Purpose Flour
  5. Take 1/2 Tsp Salt
  6. Make ready 140 Gr UnSalted Butter - Cubed
  7. Make ready 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. Make ready 200 ml Double Cream
  12. Get 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
  13. Prepare Pinch ground Nutmeg

It makes it perfect for savory meat pies, fruit pies, and quiche. Some recipes use butter as fat because it renders, well, buttery tasting crust. This crust is so flaky and tender. Flaky and rich from the cheese.

Instructions 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 :)

I was a bit leary of the amount of flour–it's not enough compared to other quiche pastry recipes but it does work. Make quiche according to recipe directions. The crust turned out flaky as promised. The flakiness of a crust is a result of both the fat that you use and how much you work the fat into the flour before adding the water. Because of its higher melting temperature and.

So that is going to wrap it up with this exceptional food flaky quiche crust recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!