This recipe is perfect for baking one quiche in a 9-inch springform pan, or two quiches in 8-inch or 9-inch pie pans. The total time is 6 hours and 45 minutes, with 10 minutes of preparation time and serving size for multiple servings.
Ingredients: Crust: – 1 3/4 cups all-purpose flour, plus more for dusting – 1 teaspoon coarse salt – 1 stick cold unsalted butter, cut into pieces – 1 large egg, plus 1 large egg yolk – 3 tablespoons ice water
Filling: – 6 large eggs – 1 1/2 cups heavy cream – 1 1/2 cups whole milk – 1 1/2 teaspoons coarse salt – 1/2 teaspoon freshly ground pepper – 1/4 cup plus 2 tablespoons finely grated Pecorino
Topping: – 1 tablespoon finely grated Pecorino (double if making two quiches) – 8 plum tomatoes, halved (double if making two quiches)
Directions: 1. Crust: In a food processor, pulse the flour and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Beat the egg and yolk with the ice water. Add to the flour mixture and pulse until moist crumbs form (they should hold together when squeezed). Turn the dough out onto a piece of plastic wrap and shape into a disk (or two disks if making two quiches in pie pans). Refrigerate for at least 30 minutes or up to 4 hours. 2. Let the dough sit at room temperature until pliable, then roll out on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding the sides in and pressing to an even thickness. (Or divide the two disks into 11-inch rounds and fit into 8-inch or 9-inch pie pans.) 3. Trim the dough edges flush with the top of the springform pan. (If using pie pans, fold the edges of the dough under; crimp as desired.) Wrap in plastic; freeze for at least 30 minutes or up to 3 days. Preheat the oven to 400 degrees F. 4. Line the crust with parchment and fill with pie weights or dried beans. Bake on the bottom rack until the edges are
Esteban
27.04.2023 @ 04:41
This recipe is perfect for baking one quiche in a 9-inch springform pan, or two quiches in 8-inch or 9-inch pie pans. The total time is 6 hours and 45 minutes, with 10 minutes of preparation time and serving size for multiple servings.
Ingredients:
Crust:
– 1 3/4 cups all-purpose flour, plus more for dusting
– 1 teaspoon coarse salt
– 1 stick cold unsalted butter, cut into pieces
– 1 large egg, plus 1 large egg yolk
– 3 tablespoons ice water
Filling:
– 6 large eggs
– 1 1/2 cups heavy cream
– 1 1/2 cups whole milk
– 1 1/2 teaspoons coarse salt
– 1/2 teaspoon freshly ground pepper
– 1/4 cup plus 2 tablespoons finely grated Pecorino
Topping:
– 1 tablespoon finely grated Pecorino (double if making two quiches)
– 8 plum tomatoes, halved (double if making two quiches)
Directions:
1. Crust: In a food processor, pulse the flour and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Beat the egg and yolk with the ice water. Add to the flour mixture and pulse until moist crumbs form (they should hold together when squeezed). Turn the dough out onto a piece of plastic wrap and shape into a disk (or two disks if making two quiches in pie pans). Refrigerate for at least 30 minutes or up to 4 hours.
2. Let the dough sit at room temperature until pliable, then roll out on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding the sides in and pressing to an even thickness. (Or divide the two disks into 11-inch rounds and fit into 8-inch or 9-inch pie pans.)
3. Trim the dough edges flush with the top of the springform pan. (If using pie pans, fold the edges of the dough under; crimp as desired.) Wrap in plastic; freeze for at least 30 minutes or up to 3 days. Preheat the oven to 400 degrees F.
4. Line the crust with parchment and fill with pie weights or dried beans. Bake on the bottom rack until the edges are