Some people are intimidated by cake. Some by bread. Others by quiche. I am here to end your quiche-o-phobia once and for all. I promise you that you will be able to make any quiche you’d like without the need to look at a recipe. Yes, that easy. Your quiche will be slightly lighter in fat than the authentic concoctions from France, but you won’t even notice. All you need is a food processor, a skillet, and a bowl. You could even skip the food processor and do the whole thing by hand, just add a second bowl to the utensils needed. Ready? Let’s go…
FOR THE CRUST
MEMORIZE 1 + 1 + 1/2
Add one cup of flour to your food processor bowl. All-purpose is fine. Add to it one stick of butter, cold, cut in pieces. Half a teaspoon of salt. Yes, it would be even easier if you could add a full teaspoon, so memorizing would be a triple “1.” But you don’t want to taste salt in the crust, so stick to half a teaspoon.
Pulse everything in the processor until the butter look crumbly, probably 6 times or so, not more than that.
Now I ask you. How many different items did you add to the food processor? Three. So that’s the number of tablespoons of very cold water you will drizzle on top with the machine running. The moment it threatens to start crumbling together, STOP. Stop right away! Pinch a small amount with your fingers, if they hold together you are done. Dump it over a plastic wrap on your counter top, wrap it bringing it all together, it will smooth out considerably as it rests. Do not try to knead it or you will end up with a tough crust. Place in the fridge for 20 minutes to 1 hour. Or more. You can do that the day before.
When ready to roll out the crust, remove from the fridge, and roll it thin enough to cover a 9-inch pie plate, preferably with fluted edges and removable bottom. Dock the surface, refrigerate while you heat the oven, or for several hours.
Blind bake it at 375 F for 15 to 20 minutes, with pie weights or dry beans. I like to cover the surface with plastic wrap so that any type of weight I use has an easier time reaching the edges. Remove the weights once the pie has been in the oven for 10 minutes. That is it, your crust is done!
Anything your heart desires. Amounts are pretty flexible, just use common sense, you need to cover the surface of the quiche, but not crowd it too much. In this example I used diced prosciutto (straight from the package, not cooked in any way), sautéed mushrooms, grated Gruyère cheese, and minced parsley. Place your goodies over the surface of the blind-baked crust. Now get ready to make the liquid component, enough for a 9-inch quiche.
MEMORIZE 1/2 + 6
Measure half a cup of whole milk. Place it in a bowl, season lightly with salt, pepper, and nutmeg. Add to it 6 eggs, except that 4 will be whole, and 2 will be egg whites only. Whisk vigorously, and pour on the quiche with all the goodies already placed on its surface.
Bake at 375F for about 30 minutes. It will puff and get all golden and gorgeous. Remove it from the oven and wait 15 minutes to serve, so that it sinks down a bit and gets a nice texture.
Voilà! You made quiche!
Now here is my detailed recipe for you
MUSHROOM AND PROSCIUTTO QUICHE
(from the Bewitching Kitchen)
for the crust:
1 cup all-purpose flour
1 stick butter, cold, cut in pieces
1/2 teaspoon salt
3 tablespoons ice-cold water
for the filling:
about 10 ounces of mushrooms
1 tablespoon olive oil
salt and pepper to taste
1/3 cup prosciutto, diced
1/3 cup grated Gruyère cheese
fresh parsley leaves, thorn into pieces
1/2 cup milk
4 whole eggs
2 egg whites
pinch of nutmeg
Make the crust by adding flour, butter and salt to the bowl of a food processor. Pulse a few times until butter is in large crumbs. With machine running, add the ice-cold water. Stop processing once it starts to come together in a mass. Transfer to a plastic sheet, press delicately into a round disk, and refrigerate for at least 20 minutes, but you can leave it overnight in the fridge.
Roll the pastry out and cover a 9-inch pie dish with removable bottom. Dock the surface, chill the pastry for at least 30 minutes before blind-baking it in a 375 F oven, with weights. You can cover the surface with Saran-wrap, as long as the plastic does not touch the metal pan. Bake for 10 minutes, remove weights, bake for 5 to 10 minutes longer, until it is opaque, but not getting dark.
Make the filling. Sautee the mushrooms in olive oil, season with salt and pepper. Make sure the mixture is not watery. Allow it to cool slightly. Sprinkle prosciutto all over the surface of the baked crust. Add the mushrooms, the shredded cheese and parsley.
In a medium bowl, mix the milk with eggs and egg whites. Add a pinch of nutmeg, and a very light touch of salt and pepper. Whisk well, and pour over the filling. If you like, you can reserve some or most of the cheese to sprinkle on top, that gives the quiche a darker color on the surface.
Bake for 30 minutes, remove from the oven, allow it to cool for 15 minutes before slicing.
to print the recipe, click here
Comments: This was part of our Valentine’s dinner menu. I made the dough and rolled the crust early in the day. Once we arrived home, all that needed to be done was blind-bake the crust and prepare the mushrooms. Piece of cake. So much better than going out. Last year we made that mistake, and were unlucky enough to wait 45 minutes for our order to arrive at the table. Keep in mind we don’t live in LA or New York, and were not enjoying our dinner at a super fashionable and crowded restaurant, where seeing and being seen trumps the quality of the service. Anyway, we could not make the same mistake two years in a row.
I was debating whether to cut the mushrooms in smaller pieces, but I’m glad I went with bigger chunks. Much more satisfying that way. If you omit the prosciutto, this would be a perfect meal to entertain your vegetarian friends. Use sun-dried tomatoes in small pieces instead. I bet that would be lovely.
On the side, a version of a recent salad we truly enjoyed. This time I used dried cranberries and roasted pistachios, same dressing. No cheese, as we had enough of that in the quiche.
It was a lovely dinner, in the comfort of our home, fireplace on, pups happily snoring nearby, waiting for the time when the dishes get done and some bits and pieces of goodies might “accidentally” find them…
ONE YEAR AGO: Persian Butternut Squash Soup
TWO YEARS AGO: Walnut Cranberry Sourdough Bread
THREE YEARS AGO: Ottolenghi in Brazil?
FOUR YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing
FIVE YEARS AGO: 2012 Fitness Report: P90X2
SIX YEARS AGO: Caramelized Bananas
SEVEN YEARS AGO: Roasted Lemon Vinaigrette
EIGHT YEARS AGO: Whole Wheat Bread