/ck/ - Food & Cooking

Been using this recipe for a while with a few tweaks. I cut back slightly on the salt since the original recipe is slightly too salty imo but that just might be a difference in the ingredient's salt like the bacon and cheese and layer the bottom with a bit of cheese first and let that melt and dry out after blind baking the crust so that the bottom doesn't get soggy as easily. The quiche comes out crispy and flaky with an easy to work with dough and the egg is very custardy and not at all overcooked.

http://www.youtube.com/watch?v=e1CF8-wLRvg

The extra pieces of crust are pretty good too.

Yeah, actually! I don't get to post fun stuff to /ck/ a lot, but i'll do this for you, anon.

for the crust you want a standard butter pie crust; for every cup of flour in a bowl, grate a half stick of cold butter on top and knead in while gingerly adding iced water with a teaspoon of salt and a half teaspoon of white vinegar in it. if you have a pastry cutter, use it. alternatively, use a food processor. chill the dough and roll it out a bit thinner than you'd use for a fruit pie. spray the pan with oil and dust it with flour, then lay the dough on top and press into the sides, etc etc, i'm not trying to patronize you OP, this is for the other folks. Dock your crust thouroughly and then blind bake with either pastry stones or beans for a few minutes to set the crust. meanwhile chop up some shallots and garlic, crack 7 or 8 eggs, salt, pepper, and any herbs you like/ have on hand. this is a standard quiche; add whatever meats cheeses or veggies you want at this point (up to about 4 oz total, don't go too heavy; the eggs should shine through) then whisk with about 1/4 to 1/3 cup of heavy cream, depending on how fresh your eggs are. you want a thinnish liquid that's still somewhat cohesive, and you want all of the whites and yolks and cream to be completely homogenous. pour the filling into the blindbaked crust and carefully transfer to the oven. bake at 350-375 F for about 25 minutes total, but at the ten minute mark you need to start checking and turning the quiche to make sure it is cooking evenly. depending on how good your whisk hand is, your quiche may rise up like a basketball. this is good! it serves like a souffle if you eat it fresh, and will fall back down and keep in the fridge for reheating very well.

>>5469829
that looks pretty great i gotta try the leeks sometimes. but yeah, 12g is way too much salt imo. nice tip to keep the bottom of the crust dry i'll have to try that next time

>>5469832
good info for the crust, i don't have much experience baking crusts as i only gave up frozen crusts about a month ago.

a few times i made a crust from hash browns because i have a couple friends who don't eat gluten, it's pretty good but the bottom never gets crispy no matter how long i blink bake it.

>>5469829
the other poster here, that recipe looks like way too much salt, and not quite enough eggs. also it's just my preference to have a blend of ingredients, although i must say i do like the end appearance of the layer of cheese on top; so i may start doing that. also a small amount of any runnier bleu along with the gruyere will really pop, especially with sundried tomatoes and smoked lardons/bacon.

>>5469824
>breakfast for days
Why not just meals for days?

>>5469824
Yeah, used to make them all the time. If I had an oven where I live now, I still would.

Mushroom and onion was what I usually made. Tried a few others, including a "Mexican" one that used peppers and tomatoes, and a leek quiche, but they were never as good.

Whenever I used bacon, it always came out tasting like a block of solid bacon grease.

>>5469920
Some people actually restrain their food choices to specific foods and times of the day.

I don't understand why.

>>5469926
I've been working a graveyard shift for almost 8 years so I have no concept of "breakfast/lunch/dinner" anymore. I just make whatever is cheap and sounds good.

I'll have to try this "keesh" stuff the next time that sausage/bacon goes on sale. Omelette pie looks really good.

Funny coincidence, I just made a quiche tonight for dinner.
Mine was veggies , cheese and bacon.

Trick for awesome pastry:
Crumb equal parts of flour and butter then slowly add sour cream until it comes together with the right texture.
Also Black pepper goes great in the pastry.

Filling: corn always goes great the mix.
Roasted pumpkin and sweet potato is awesome.
Grated carrot and zucchini, then squeeze it out in paper towel.

>>5469845
Use a 1:2 fat:flour ratio for shortcrust pastry adding ice water to just bind. More flour as you kneed if you go too far. All you need to do is rub the cold butter chunks into the flour till you get breadcrumb consistency, then add cold water. Chill for 30 min in a ball, then roll out and ease into w/e baking dish you use. Use plenty of flour so it wont stick as you roll out.

>>5469930
>sausage/bacon
mmm quiche with italian sausage and bacon is one of my favorites.

>>5469938
I figure it's the only way to make it worth while. Any other way and I might as well just make a plain omelette.

I love quiche. I have been sticking to the same one lately:

- 5 eggs or so
- cream
- salt and black pepper
- fried and chopped pancetta (or prosciutto, bacon)
- caramelized onions with a clove of garlic
- a handful of sliced kale
- crumbled feta
- sliced tomato

I mix everything but the tomato together (make sure the onions and pancetta are cooled) and add to a pie crust. Then I add the slices of tomato on top and bake until set.

I usually eat it with a salad and a buttered piece of baguette or "smashed" new red potatoes.

I'm going to be making this tonight. It's pretty quick to prepare, especially since I stopped making my own crust (I found a good store-made one and it saves time).

>>5469824
I'm mad about quiches and gratin's.
Baked foods in general.

>>5469953
Update: pancetta is done, just frying up the onions and blind baking the crust.

>>5471037
pictures for great justice

>>5471047
Unfortunately, I left my camera at work and I don't own a cell phone (I know, I know).

I'll probably make another one in a couple weeks. I'll try to do a vertical then...

Quiches- FAG FOOD

>>5471058
I'm sure if it was called egg pie you'd love it.

How did u know?

>>5469953
Where did you find this crust? pastry baking is definitely not my strong suit.

>>5471058
I still don't get this.

Pies: Manly
Eggs: Manly
Sauteed vegetables: Manly
Breakfast meat: Manly
Combining them: GAAAAYYYYYY

I got the crust @ wallmart .

>>5471198
>Pies
neutral
>Eggs
neutral leaning towards female
>sauteed vegetables
girly
>breakfast meat
MANLY

get your shit together

>>5471218
>Eggs
>leaning towards female

I can't work/make a pie crust to save my fucking life.

But every so often I make a really basic pie crust, beat up some eggs with cheese (or onions and some kind of meat), and either make a full quiche or a bunch of mini ones.

My friends, family and GF think they're quite good/tasty but I know I can improve them far better. I do love to eat them as snacks at "the game" or before work.

>>5469824
I fucking love quiche, have since I was a kid.
I'd love to post some recipes, but I'll have to do it later tonight, my kid just had his wisdom teeth removed, and I'm being a nurse right now, lol. Poor kid. Anyway, keep an eye on the thread, I have the most amazing recipe for a pure cheese quiche, that was sold by a woman in Paris they used to call "Madame Quiche", and she had a little quiche shop that was infamous. It's the best quiche I've ever had or made. I have some other quiche recipes too, that I''ll post (in a bit, like I said, when I have a break.)

>>5471293
i'm hype

>>5469824
quiche base:
600g Egg
400g Whole milk
120g Heavy cream
12g Salt
1g Pepper
0.5g Nutmeg

pate brisee:
250g Pastry flour
205g Butter, cubed and chilled
3g Salt
55g Ice water

Chill everything

Place bowl of ingredients and even the paddle attachment in the refrigerator until cold.

You want to keep all ingredients as cool as possible throughout the process.

Using paddle attachment, mix on low until you get coarse crumbs.

Add water, and mix just until dough comes together smoothly, about 1 minute.

Shape dough; refrigerate 4 hours

Remove dough from mixing bowl, and form into smooth ball. Flour hands and board as needed.

Press ball into a disk about 4 cm thick.

Wrap with plastic, and refrigerate for at least 4 hours. This keeps the dough from shrinking, warping and pulling away from the pan when you bake it. If you don't care about that, this step is optional.

Roll dough out on floured surface until about 3 mm thick.

Mold dough into baking dish.

Refrigerate, uncovered, for at least 1 hour. Overnight is best. If you do this, cover in plastic wrap after 1 hour, once the dough has hardened.

>>5471718
Sorry for the delay

Madame Quiche's Quiche Au Fromage:
There are a couple of keys to success here, Don't stint on freezing the pastry, cold pastry that goes into a hot oven becomes extra flaky and delicious. Be sure to fully pre-bake the pastry as well, which guarantees crisp pastry on the bottom. Finally, whole milk makes a difference here, I highly recommend it.
One recipe for pate brisee
6 large eggs
2/3 cup heavy cream or crème fraîche
1 cup milk (preferably whole)
8 ounces gruyère, emmenthal, or other Swiss-type cheese
1/4 teaspoon freshly ground nutmeg

Roll out the pastry to fit a 10-1/2 inch pie plate or springform pan). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes.
Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights or beans and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and reserve. In a bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with salt, pepper, and nutmeg. Spread cheese in the bottom of the pastry, and pour the custard over evenly. Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Try not to overcook it. Remove the quiche from the oven and serve.

>>5472116
Forgot to say that this is the plain cheese quiche recipe I 've been using for years, with much success. You can always add other ingredients to dress it up, but you should try it once plain, just because it's so creamy and delicious. Apparently, this lady sold quiche in the Louviers market in Paris for ages, and this was her recipe.

>>5472118
Here's some more quiche recipes I've collected over the years, (but the quiche au fromage is still my favorite)

"Real Men’s" Quiche: (this was a recipe that was apparently named for that book, "Real Men Don't Eat Quiche" from the eightes)

For the Shell:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
4 ounces butter, chilled and cut into bits
4 tablespoons vegetable shortening, chilled
1 large egg, chilled
2 tablespoons ice water
For the Filling:
4 eggs
1 ½ cups half and half
1 teaspoon red pepper flakes
½ teaspoon black pepper
½ teaspoon oregano
½ teaspoon salt
¼ cup fresh basil, chopped
1 pasilla pepper, roasted and chopped
½ cup Jack cheese, shredded
½ cup Cheddar cheese, shredded
1 cup hot Italian sausage, cooked and chopped
1 ripe tomato, thinly sliced

In a bowl, combine flour, salt and sugar. Add butter and shortening and cut into flour with a pastry cutter or a fork and knife. Add eggs and cut into dough. The dough should resemble small peas. Scrape dough onto a clean work surface, sprinkle with ice water and knead a few times. Cover and refrigerate at least 20 minutes. Preheat oven to 425 degrees. With a rolling pin, roll out the dough to a thickness of ¼ to 12 inch. Transfer the dough to a buttered 8-inch cake pan,trim the edges, prick all over with the tines of a fork and bake for 10 minutes. Remove from oven and reduce the oven temperature to 375 degrees. In a mixing bowl, combine the eggs, half and half, pepper flakes, black pepper, pasilla pepper, oregano, salt and basil. Beat well. Sprinkle the hot Italian sausage and ½ of the cheeses into the pastry shell. Pour the custard to within ¼-inch of the rim. Sprinkle the remaining cheese and arrange the tomato slices over the top and bake for about 40 minutes, until puffy and nicely browned.

>>5472124
And another

ASPARAGUS TART

1 recipe for pie crust
14 ounces asparagus, each spear trimmed 3 inches long
2/3 cup half and half
2 eggs
1/2 cup fresh grated Parmesan cheese (about 4 ounces)
1 tablespoon chopped fresh tarragon or 1 teaspoon dried

Preheat oven to 450°F. Arrange dough in 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold excess dough over to create a border. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. Cook asparagus until just crisp-tender. Place on paper towels (to absorb any excess liquids from cooking). Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.

>>5472129
Another

Spinach - Ricotta Quiche

1 pastry shell
1 1/2 cups frozen spinach, thawed, or 2 lbs. fresh spinach
4 tablespoons butter
salt and pepper to taste
1/2 pound ricotta cheese
3 eggs slightly beaten
1/2 cup grated Parmesan
1/2 cup heavy cream
1 nutmeg grated to taste

Cook spinach with butter, salt and pepper and drain thoroughly. To spinach, add ricotta, eggs, Parmesan, cream, and nutmeg. Pour mixture into pastry shell and bake at 375 degrees for 30 minutes or until crust is brown and cheese mixture is set.

>>5469824
#rekt #yolo

>>5472157
See>>5472124

>>5472133
>>5472129
>>5472124
>>5472116
mmmmmmm yum thank you sir