Posted by: inyomouth | May 20, 2009

Quiche Lorraine with Flaky Butter Crust

quiche

FLAKY BUTTER CRUST:

Ingredients:

  • 1 and 1/4 cups flour
  • 1/4 tsp salt
  • 7 tbsp unsalted butter, chilled and cut into pieces
  • 1 to 2 tbsp ice water

Directions:

To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.

Yield: one 9-inch tart or pie crust (This recipe can be used for a variety of desserts too!)

Bake crust in a 450 degree oven for about 10 minutes while you prepare the quiche.

QUICHE:

Ingredients:

  • 8 slices bacon
  • 1 medium onion
  • 4 eggs
  • 2 medium tomatoes diced
  • 1 cup light cream (half and half)
  • 1 cup milk
  • 1 tbsp flour
  • 1/2 tsp salt
  • dash ground nutmeg
  • 1 and 1/2 cups shredded Swiss cheese

Directions:

Cook bacon in a pan till crisp. Crumble bacon and set aside.  Leave bacon grease and add chopped onion to the pan, cooking until tender, then drain. Stir together beaten eggs, cream, milk, flour, salt, and nutmeg. Add in bacon, onion, tomato and cheese. Mix well.

Pour filling over warm crust and return to oven to bake at 325 degrees Fahrenheit for 45-50 minutes or until quiche is cooked in the middle. Let stand 10 minutes before serving.

-b

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