I love making quiche and have been making it since college. (My favorite is zucchini and my college roommate still talks about the ones I used to make for us, years ago!)
But to be honest I have never been fully satisfied with my quiche crust. It seems like the crust I make, while perfectly edible, doesn't quite acquire the perfect crisp flakiness that I so love in good quiches... I am still looking for a perfect recipe, so please let me know if you have any to share!
Quiche is a great way to get rid of leftover veggies, cheese that has been in the fridge for more than a week, etc. It is a great way to revamp leftovers you are sick of eating into something new and delicious you can use as a side for soups and salads!
Today's experimental quiche crust:
2 cups flour
1/2 teaspoon of salt
1 cup of butter
1 egg
1 tablespoon plain yoghurt
I sifted the flour and salt and worked in the cold butter, cut into cubes, with my fingers. I made a hole in the middle of the dough as it started to come together, added the egg and beat it a little with a fork before starting to work it into the mix. At this point the dough became really sticky, and I switched to a spoon. I added the yoghurt and worked that in as well.
I put the dough in the fridge for a few hours before handling it again...
The filling:
I chopped 2 zucchini into slices and made a simple sautée with garlic and olive oil, adding just a pinch of salt and some black pepper.
Mea Culpa:
The amount of batter was not really enough for my 12 inch pan so the crust ended up being way too thin. I should have doubled this recipe for this pan but I was out of eggs, flour AND butter so when you are cooking with leftovers you have to make the best of what you've got!
This crust came out pretty good, I would say better than usual for me although it was SO hard to handle this batter and I am APPALLED by the amount of butter that had to go into this! Is this normal?! Is this why quiche is so delicious?!
This dough stuck to EVERYTHING, was impossible to roll out (stuck on the roller, the table, the silicon mat I use, my fingers, the spoon!). I ended up putting it straight into the pan and spreading it out using my fingers, which was tricky since it wanted to stick to me, too!
Once I finally got it down, though, adding the zucchini was easy and I spread some grated cheese over it and put it in the oven at around 200 degrees Celsius (392 Fahrenheit) for about 35min.
The quiche is delicious and I like the taste of the crust although it's way too thin and was such a hassle to make.
But to be honest I have never been fully satisfied with my quiche crust. It seems like the crust I make, while perfectly edible, doesn't quite acquire the perfect crisp flakiness that I so love in good quiches... I am still looking for a perfect recipe, so please let me know if you have any to share!
Quiche is a great way to get rid of leftover veggies, cheese that has been in the fridge for more than a week, etc. It is a great way to revamp leftovers you are sick of eating into something new and delicious you can use as a side for soups and salads!
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| Delicious! |
Today's experimental quiche crust:
2 cups flour
1/2 teaspoon of salt
1 cup of butter
1 egg
1 tablespoon plain yoghurt
I sifted the flour and salt and worked in the cold butter, cut into cubes, with my fingers. I made a hole in the middle of the dough as it started to come together, added the egg and beat it a little with a fork before starting to work it into the mix. At this point the dough became really sticky, and I switched to a spoon. I added the yoghurt and worked that in as well.
I put the dough in the fridge for a few hours before handling it again...
The filling:
I chopped 2 zucchini into slices and made a simple sautée with garlic and olive oil, adding just a pinch of salt and some black pepper.
Mea Culpa:
The amount of batter was not really enough for my 12 inch pan so the crust ended up being way too thin. I should have doubled this recipe for this pan but I was out of eggs, flour AND butter so when you are cooking with leftovers you have to make the best of what you've got!
This crust came out pretty good, I would say better than usual for me although it was SO hard to handle this batter and I am APPALLED by the amount of butter that had to go into this! Is this normal?! Is this why quiche is so delicious?!
This dough stuck to EVERYTHING, was impossible to roll out (stuck on the roller, the table, the silicon mat I use, my fingers, the spoon!). I ended up putting it straight into the pan and spreading it out using my fingers, which was tricky since it wanted to stick to me, too!
Once I finally got it down, though, adding the zucchini was easy and I spread some grated cheese over it and put it in the oven at around 200 degrees Celsius (392 Fahrenheit) for about 35min.
The quiche is delicious and I like the taste of the crust although it's way too thin and was such a hassle to make.
re: appalled by the amount of butter
ReplyDeleteI have noticed that when my dishes are just short of perfection, its often because I did not add excess of one of the following ingredients: butter, sugar, oil/ghee, salt.
the first time I made banana bread, the recipe called for so much butter... I gave up cakes and muffins for a long time after that. lol.
if only TLC was the key ingredient. if only...
Ha! yeah, talk about sweet denial! Those deliciously flaky, crumbly crusts must have something more than TLC in them... hopefully the veggies on top help to cancel some of that out ;)
Deleteoh yeah, something that helped me in the past with sticky doughs - always keep a thin layer of flour on your hand/kneading surface. depending on how wet or sticky the dough is you may have to reapply regularly. the trick is keeping this extra flour to a minimum so it doesnt significantly affect the texture/composition of your dough. practice practice practice.
ReplyDeleteHi bdg, I really appreciate your comments and tips! Still trying to figure this out but yeah, I was afraid to mess up the consistency of the dough and didn't take proper precautions with the flour! Do you have a quiche crust recipe you like to use? I would love to try a new one out!
DeleteCheers, and hope you keep reading!
Romina