This recipe is perfect for baking one quiche in a 9-inch springform pan or two quiches in 8 or 9-inch pie pans. The total time is 6 hours and 45 minutes, with 10 minutes of preparation time and the serving size is for multiple servings. For the crust, you will need 1 3/4 cups of all-purpose flour, plus more for dusting, 1 teaspoon of coarse salt, 1 stick of cold unsalted butter, sliced, 1 large egg, plus 1 large egg yolk, and 3 tablespoons of ice water. For the basic filling, you will need 6 large eggs, 1 1/2 cups of heavy cream, 1 1/2 cups of whole milk, 1 1/2 teaspoons of coarse salt, and 1/2 teaspoon of freshly ground black pepper.
To make the crust, pulse the flour and salt in a food processor 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 2 disks if making 2 quiches in pie pans). Chill for at least 30 minutes or up to 4 hours.
Let the dough sit at room temperature until pliable, then roll out on a lightly floured surface into a 14-inch round. Fit into a 9-inch springform pan, folding the sides in and pressing to an even thickness. (Or divide 2 disks into 11-inch rounds and fit into 8 or 9-inch pie pans.)
Trim the dough edges flush with the top of the springform pan. (If using pie pans, fold the edges of the dough over; crimp as desired.) Wrap in plastic; freeze for at least 30 minutes or up to 3 days. Preheat the oven to 400 degrees.
Line the crust with parchment and fill with pie weights or dried beans. Bake on the bottom rack until set, 20 minutes; remove the paper and weights. Bake until golden, 12 to 15 minutes (8 to 10 minutes for pie pans). Cool.
Reduce the oven to 375 degrees. Whisk the eggs, then whisk in the cream, milk, salt, and
Nicholas
27.04.2023 @ 00:17
This recipe is perfect for baking one quiche in a 9-inch springform pan or two quiches in 8 or 9-inch pie pans. The total time is 6 hours and 45 minutes, with 10 minutes of preparation time and the serving size is for multiple servings. For the crust, you will need 1 3/4 cups of all-purpose flour, plus more for dusting, 1 teaspoon of coarse salt, 1 stick of cold unsalted butter, sliced, 1 large egg, plus 1 large egg yolk, and 3 tablespoons of ice water. For the basic filling, you will need 6 large eggs, 1 1/2 cups of heavy cream, 1 1/2 cups of whole milk, 1 1/2 teaspoons of coarse salt, and 1/2 teaspoon of freshly ground black pepper.
To make the crust, pulse the flour and salt in a food processor 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 2 disks if making 2 quiches in pie pans). Chill for at least 30 minutes or up to 4 hours.
Let the dough sit at room temperature until pliable, then roll out on a lightly floured surface into a 14-inch round. Fit into a 9-inch springform pan, folding the sides in and pressing to an even thickness. (Or divide 2 disks into 11-inch rounds and fit into 8 or 9-inch pie pans.)
Trim the dough edges flush with the top of the springform pan. (If using pie pans, fold the edges of the dough over; crimp as desired.) Wrap in plastic; freeze for at least 30 minutes or up to 3 days. Preheat the oven to 400 degrees.
Line the crust with parchment and fill with pie weights or dried beans. Bake on the bottom rack until set, 20 minutes; remove the paper and weights. Bake until golden, 12 to 15 minutes (8 to 10 minutes for pie pans). Cool.
Reduce the oven to 375 degrees. Whisk the eggs, then whisk in the cream, milk, salt, and