I have always loved quiche. It is perfect hot, amazing cold, and really good room temperature! How many foods can you enjoy equally at any temperature? My love for this food only increased while I lived in France. It is a perfect food and can even be enjoyed crustless for those who cannot eat gluten.
- 4 eggs
- 2 c milk or cream (use cream for richer more
- custardy quiche)
- 1 lb plum tomatoes (about 6), cored,
- quartered lengthwise, and seeded
- 4 oz fresh goat cheese
- 1 T chopped fresh parsley
- 1 ½ t chopped fresh thyme or savory or
- 3 T chopped fresh basil
- ¼ t salt
- pepper to taste
- OR: Choice of fillings; spinach, mushrooms, onion, tomatoes, fresh basil, asparagus, broccoli, and choice of cheese including cheddar or Swiss
- 2 ½ c all-purpose flour
- 1 t white sugar or 1 T powdered sugar
- 1 teaspoon salt
- 1 c solid vegetable shortening, or ½ c shortening and 8 tablespoons (1 stick) cold unsalted butter (have also used unflavored cocunut oil)
- Water
- In a bowl beat eggs one by one then pour in cream or milk. Whisk until smooth. Then slowly mash in with the back of a wooden spoon the goat cheese. Mix again and add herbs salt and pepper.
- Remove the pastry shell from the refrigerator and arrange the tomato quarters in the shell like the spokes of a wheel, with the pointed end (blossom end) toward the center of the quiche. Fill in the center with more tomato quarters. Pour the cheese mixture over the tomatoes and bake until the pastry and top are golden brown, about and hour. Let the quiche rest for 10 minutes to settle, then cut into wedges and serve.
- Using a rubber spatula, thoroughly mix in a large bowl flour, sugar, and salt. Then add shortening by breaking the shortening into large chunks; if using butter, cut it into small pieces, then add it to the flour mixture. Cut the fat into the dry ingredients by chopping vigorously with a pastry blender or by cutting in opposite directions with 2 knives, one held in each hand. As you work, periodically stir dry flour up from the bottom of the bowl and scrape clinging fat off the pastry blender or knives. When you are through, some of the fat should remain in pea-sized pieces; the rest should be reduced to the consistency of coarse crumbs or cornmeal. The mixture should seem dry and powdery and not pasty or greasy.
- Drizzle ⅓ cup plus 1 tablespoon ice water over the flour and fat mixture
- Using the rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle 1 to 2 tablespoons ice water over the top.
- Cut in the water, again using the blade of the spatula, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a round fiat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, and preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling. Roll out the dough ⅛ inch thick and fit into a buttered 9-inch quiche, tart, or pie pan. Refrigerate while you prepare the filling.
- Cook at 400°on rack at the lowest position in the oven.
This recipe is for a Tomato and Goat Cheese Quiche and does not require pre-baking the crust. To avoid the chance of a soggy crust, place quiche pan on a baking stone. Quiche is traditionally prepared in a pre-baked tart shell brushed with egg yolk to help prevent it from becoming soggy. Tomato and goat cheese make an excellent quiche, but fillings are endlessly variable. If using prepared dough, the prep time for this recipe is very little. For extra taste, roast the tomatoes (greased or parchment-lined baking sheet for 15 minutes @ 400 degrees)
Quiche Making Tips for pre-baking crust:
1. Blind-Bake the Crust: Line a 9-inch cake tin with parchment and spray the sides with non-stick spray. Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 30 minutes.
Heat the oven to 350°F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool.
2. Prepare the Filling: While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry. (Ie, make sure spinach has wilted and that cooked mushrooms have released all their moisture.)
3. Prepare the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
4. Prepare the Custard Filling: Whisk together the eggs, milk, cream, and salt until frothy. Pour the custard into the pie crust.
5. Bake the Quiche: Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight.
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