Flaky Quiche Crust
Flaky Quiche Crust

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, flaky quiche crust. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. Jump to the full Pie Crust Recipe. Preparation In a small mixing bowl, whisk together the egg and ice water.

Flaky Quiche Crust is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Flaky Quiche Crust is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have flaky quiche crust using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Flaky Quiche Crust:
  1. Get For The Crust
  2. Get 1 Large Egg
  3. Prepare 2 1/2 Tbs ICE COLD Water
  4. Take 1 1/2 Cups All Purpose Flour
  5. Make ready 1/2 Tsp Salt
  6. Prepare 140 Gr UnSalted Butter - Cubed
  7. Get For The Filling
  8. Make ready 200 Gr Lardon - Smoked or UnSmoked
  9. Take 50 Gruyere Cheese
  10. Get 200 ml Creme Fraiche (I used Sour Cream - Also Good)
  11. Make ready 200 ml Double Cream
  12. Make ready 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
  13. Make ready Pinch ground Nutmeg

Flaky and rich from the cheese. I was a bit leary of the amount of flour–it's not enough compared to other quiche pastry recipes but it does work. Unlike other pie crust, flaky pie crust does not have sugar in it. It makes it perfect for savory meat pies, fruit pies, and quiche.

Instructions to make Flaky Quiche Crust:
  1. In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms
  2. Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess.
  3. Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
  4. Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels.
  5. Cut 3/4 of the Cheese into Cubes and Great the rest.
  6. Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
  7. Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden.
  8. Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)

Some recipes use butter as fat because it renders, well, buttery tasting crust. Quiche crusts are made with shortcrust pastry. The name "shortcrust" refers to the baking term "short" which means pastries that are flaky and crumble when you cut into them. Make quiche according to recipe directions. The crust turned out flaky as promised.

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