Tasty and nutritious? I am sure that you’ll love every bite of this Quiche crust and cream mixture. Make sure to give this a try very soon. I promise this will be your new favourite!
INGREDIENTS :
Crust:
- 1 large egg yolk
- 3 1/3 c. all-purpose flour
- About 1 c. cold water
- 1/2 tsp salt
- Generous 1 c. cold unsalted butter, cubed, plus extra for greasing
Cream Mixture:
- 1 egg yolk
- 4 large eggs
- Pinch of freshly grated nutmeg
- Generous pinch of salt
- Freshly ground black pepper, to taste
DIRECTIONS :
Step 1: In the bowl of a food processor fitted with the blade attachment, place the all-purpose flour, salt, and butter. Blend the ingredients about 5 to 10 times until the mixture resembles a texture of cornmeal with some larger chunks of butter left. To a large bowl, transfer the mixture.
Step 2: In the middle of the flour mixture, make a well, then add the yolk and half of the water in it. Using a fork and working as quickly as you can, bring the mixture together. Add more water about a tbsp at a time if needed. Once the dough is like a shaggy ball, lightly knead it using your hands, bringing it all together.
Step 3: Into two balls, divide the dough and wrap in plastic wrap. Place in the fridge to chill for at least an hour to a week.
Step 4: Prepare the oven when ready to bake. Preheat it to 350 degrees F. Also, butter two tart pie tins.
Step 5: Roll each piece of dough on a lightly floured surface into a circle to about 1/8-inch thickness. Lift and turn the dough to ensure it does not stick to the board. Then, place the dough in the prepared tins. Trim the edges and make sure to leave about 1/4-inch overhang. Now, line the dough with parchment paper, then top with pie weights or dry beans.
Step 6: Place in the preheated oven and blind bake the crust for approximately 25 minutes or until it just starts to turn golden. Then, take the weights off and set the quiche on a baking sheet.
Step 7: Fill the quiche with fillings, then pour over the cream mixture. Continue to bake for additional 30 minutes or until the filling is set and slightly golden. Remove from the oven when done and allow it to cool for a bit before serving.
Cream Mixture:
In a large bowl, combine the cream mixture ingredients until well incorporated
QUICHE CRUST AND CREAM MIXTURE
Ingredients
- Crust:
- 1 large egg yolk
- 3 1/3 c. all-purpose flour
- About 1 c. cold water
- 1/2 tsp salt
- Generous 1 c. cold unsalted butter, cubed, plus extra for greasing
- Cream Mixture:
- 1 egg yolk
- 4 large eggs
- Pinch of freshly grated nutmeg
- Generous pinch of salt
- Freshly ground black pepper, to taste
Instructions
Step 1: In the bowl of a food processor fitted with the blade attachment, place the all-purpose flour, salt, and butter. Blend the ingredients about 5 to 10 times until the mixture resembles a texture of cornmeal with some larger chunks of butter left. To a large bowl, transfer the mixture.
Step 2: In the middle of the flour mixture, make a well, then add the yolk and half of the water in it. Using a fork and working as quickly as you can, bring the mixture together. Add more water about a tbsp at a time if needed. Once the dough is like a shaggy ball, lightly knead it using your hands, bringing it all together.
Step 3: Into two balls, divide the dough and wrap in plastic wrap. Place in the fridge to chill for at least an hour to a week.
Step 4: Prepare the oven when ready to bake. Preheat it to 350 degrees F. Also, butter two tart pie tins.
Step 5: Roll each piece of dough on a lightly floured surface into a circle to about 1/8-inch thickness. Lift and turn the dough to ensure it does not stick to the board. Then, place the dough in the prepared tins. Trim the edges and make sure to leave about 1/4-inch overhang. Now, line the dough with parchment paper, then top with pie weights or dry beans.
Step 6: Place in the preheated oven and blind bake the crust for approximately 25 minutes or until it just starts to turn golden. Then, take the weights off and set the quiche on a baking sheet.
Step 7: Fill the quiche with fillings, then pour over the cream mixture. Continue to bake for additional 30 minutes or until the filling is set and slightly golden. Remove from the oven when done and allow it to cool for a bit before serving
