your very best quiche recipe, please!
title says it all--thanks so much!
Similar but even better, this is fairly easy, a great party dish: goat cheese and leek galette.
6 large leeks sliced thin
3 tablespoons butter
1 teaspoon fresh thyme chopped
1/2 cup dry white wine
1/2 cup heavy cream
salt and pepper
2 large egg beaten
3 tablespoons flat leaf parsley chopped
Pie Dough (use any typical unsweetened recipe)
1/2 cup goat cheese softened
In large skillet, saute the leeks, butter, thyme until somewhat tender. Add 1/2 cup water, and cook over low heat, stirring frequently, about 15 minutes. Raise the heat to moderate, add the wine, and cook until almost evaporated, about 5 minutes. Stir in the cream, and cook until reduced slightly, about 3 minutes. Season with salt and plenty of pepper. Let cool for 10 minutes.
Beat 1 egg, stirring into leeks with two tablespoons of the parsley.
Preheat the oven to 400F. On a slightly floured baking sheet without slides, roll out the Galette dough into a 14" round. Don't roll too thin, you don't want the mixture to leak out of any holes.
Spread the leek filling over the dough, leaving a two inch border. Crumble the goat cheese over the leeks. Fold up and pleat the border of the dough. Beat 1 egg, brush the dough with it. Brush well, this will help to seal against leaks.
Bake the galette until the crust is golden, about 20 minutes. Set aside to cool for a few minutes. Scatter remaining 1 tablespoon parsley and serve warm.
Anytime! This is one of my "go to" dishes for a party. It's just as good after an hour at room temp as right out of the oven. I've also done it with sauteed wild mushrooms replacing about half the leeks. I like Maitake (hen of the woods) -- you can get it good and browned/roasty duing the saute.
I use a variation on Julia Child's quiche lorraine recipe, adapting it to whatever filling I'm using and usually using milk instead of cream (which is good, but very rich.)
I use a spring form pan, I spent a few months on this quiche, hope you like it as much as we do.
Pate Brisee for 1 Quiche
1 1/2 Cups King Arthur’s unbleached flour sifted
1/2 cup plus 2 T cubed ice cold butter (I use salted) keepin the fridge until ready to use
1/4 tsp salt (kosher)
1 tsp flour
In the processor using pulse:
Put in the butter, flour, and the salt until it resembles coarse meal
Add 1 egg mix until the dough comes together depending on the weather add a little cream or ice water. Pat and shape into a disk put into the fridge for 1 hour.
The recipe says bring it to room temp, I roll it out cold. Dough will keep for 1 day, after that toss it. You don’t have to use a food processor; I also make it with a fork or pastry cutting knife.
The dough will be cold, and hard to work with, I whack it with the rolling pin. Then prepare the dough, working with it, roll it into a 9 inch Quiche or Spring form pan, with your fingers, gently bring the dough up the sides, careful not to tear the dough working quickly and press firmly into place. If the dough starts to get to warm, place the whole thing into the fridge to chill.
Do not grease or spray Pam on the pan – Once the dough is perfect in the pan as you want, put the pastry lined pan back into the fridge until your ready to use.
My favorite Cheese and dairy mix:
1 1/2 Cup of Monterey, Fontina, or Swiss ( fontina and monterey make the best)
1/2 Cup Mozzarella or Brie
1/4 Cup Cheddar or Colby
1 1/2 C Cream
1/2 C Milk -1% or whatever you have
1 tsp flour
4 large eggs beaten add the 1 tsp flour
1/4 tsp ground fresh nutmeg
Salt and pepper to taste
I keep the pastry lined pan in the fridge for awhile to chill, since my hands are warm, so put it back in the oven for 20 mins or so, go ahead a make the batter.
Quiche additions: Veggies and meat
Fresh garlic, whole garlic grilled (wonderful in quiche!), then slice or chop, leeks, scallions, asparagus, mushrooms, zucchini, tomatoes, spinach, artichokes, etc.
Meats: Proscuitto, ham, sausage (so many choices)
Cheeses: fontina, mozzarella, cheddar, Monterey, Swiss, brie, mascarpone, parmesan or your favorite cheese, I prefer, Fontina, mozzarella, cheddar, Monterey, Swiss, Jarlsberg, Provolone. Nice melting cheeses.
Prepare the veggies (I often do this way ahead of time in the morning, allowing them to cool) or meat prior to the pastry and then slice it getting it ready to layer as you pour the egg and sprinkle the cheeses.
3-4 slices Proscuitto or Good Quality Ham or Bacon - cooked cut into bite size pieces, fat drained.
To grill I use a cast iron stovetop grill/griddle, or you can use a sauté pan just go for caramelized with the veggies, so any pan that you can get good and hot. This is an important step, charring them or stove top roasting brings another flavor.
6 Asparagus Spears, to grill use olive oil on all the veggies Fresh Spinach (saute briefly), Green Onions, grill 3 cloves of garlic clloves, scallions or leeks grilled, Criminis browned and quartered/ Or sun-dried tomatoes and fresh basil, top with parm. Or use any combination you like, but remember to keep the total veggies to about 1 cup (do not included the top/decorative), and after being chopped into chunky pieces.
Tightly wrap foil around the bottom of the pan to ensure no leaking.
Mix the batter well with a whisk, then add the batter to the pastry in the pan; place the cheese and the veggies in layers and add the egg mix gradually, (don't fill to the top). The egg batter will rise as it bakes and will meet nicely to the top,) Gently push the pan into the center of the oven/middle rack, be careful not to spill.
Bake the quiche in a preheated 350 degree oven (I use a gas oven), it took about 1 hour and 10 minutes. When the quiche is ready, the center of the quiche will move slightly when the pan is shaken, & the pastry should be a deep golden brown (cover the edge with foil if it becomes to brown).
I would just keep a close eye until you are familiar with making this dish, and since all ovens cook differently.
About 5-8 mins prior to removing the quiche from the oven I add about a quarter of a cup of Colby or cheddar cheese to the top for effect.
Remove the quiche and once it’s cooled, release the spring and remove the casing of the pan. Place the quiche which is still on the pan bottom, on a cake pedestal and if you can use something to secure the metal piece to the glass. Don’t laugh but play dough works magic. Slice warm pieces.
My favorite quiche is made with crimini browned mushrooms, grilled garlic, leeks, and bacon. I love to serve this with a beautiful herb salad.
It’s my version of an Up Town Quiche Lorraine.....Enjoy!!
This is the base I use for quiches. Guests always want to know what I did, it's so creamy and velvety. Add meat, vegetables, any mixture of cheeses, etc.
3/4 cup heavy cream
3/4 cup whole milk
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)
Pour in pastry/pie shell and bake for about 25-30 minutes, until filling is just set.
I can't wait to try the other recipes posted here - they all sound delicious!
I just made the best quiche I've ever made- Julia Child's Mastering the Art of French cooking, modified a bit based on what I had in my pantry & fridge.
2 cups 1/2 & 1/2 (which makes it so decadent & custard-y)
pinch of nutmeg, pepper
1/2 teasp. salt
1 cup swiss cheese
2 oz goat cheese
sauteed wild mushrooms
diced sundried tomato
bacon in lardons
Fill par baked pie crust, leaving 1/2"-3/4" room at top. Bake in well preheated 357 deg oven 25-45 minutes (mine took 45 minutes b/c the oven temp is off & I haven't had the plumber here to re-calibrate it yet. but that's a story for another day!).
Remove when the center is still looking jiggly & you will have a beautiful custard! Let cool for a few minutes before slicing so the custard has time to set up. My 4 year old son at 3 adult sized slices. The caramelized onions really bring out an amazing flavor!
I'm fond of the recipe for spinach quiche in The Sweeter Side of Amy's Bread, fromt eh NYC bakery. It's especially good in the whole wheat cream cheese pastry, made with goat butter. It gives the pastry a tangy quality that leaves people guessing what you're "secret ingredient" you're using! Even with cows' butter, the pastry is just that flavorful. Highly recommended.
re: chef chicklet
Sorry, I had that book out from the library, and don't currently have a copy of the quiche recipe. I can give you the whole wheat pie crust recipe, though, as I copied it out. Let me know if the crust alone is of interest, but really, I'd suggest you just check your local branch library for the whole shebang. It's really good.
It's always hard to say if it is the very best quiche recipe but we made recently a very good chard quiche with pine nuts.
The dough was made with whole spelt flour to have a more robust and nuttier flavor. The quiche filling included cream, eggs, sage and ricotta and was topped with provolone.
A salad and a nice glass of white wine made this quiche a wonderful dinner.