Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, flaky quiche crust. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Flaky Quiche Crust is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Flaky Quiche Crust is something that I have loved my whole life.
Top Quality Ingredients, Pans, Kitchen Tools & More For Bakers. The quiche crust is flaky and fabulous. I like recipes that are quick and easy to make with minimal lag time.
To begin with this particular recipe, we must prepare a few components. You can cook flaky quiche crust using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Flaky Quiche Crust:
- Take For The Crust
- Make ready 1 Large Egg
- Take 2 1/2 Tbs ICE COLD Water
- Make ready 1 1/2 Cups All Purpose Flour
- Take 1/2 Tsp Salt
- Make ready 140 Gr UnSalted Butter - Cubed
- Prepare For The Filling
- Make ready 200 Gr Lardon - Smoked or UnSmoked
- Take 50 Gruyere Cheese
- Prepare 200 ml Creme Fraiche (I used Sour Cream - Also Good)
- Make ready 200 ml Double Cream
- Prepare 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
- Prepare Pinch ground Nutmeg
Stir in water, a tablespoon at a time, until mixture forms a ball. Make An Easy Quiche With A Keto Crust: While making a quiche may seem straightforward, the goal with this keto quiche recipe is to come away with a very smooth, and creamy egg finish. The combination of the salty bacon and cheese, creamy eggs and sweet, dense crust is the perfect way to start off any morning with the family. Quiche is a savory egg custard baked in a flaky pie crust shell.
Instructions to make Flaky Quiche Crust:
- 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
- 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.
- Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
- 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.
- Cut 3/4 of the Cheese into Cubes and Great the rest.
- Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
- 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.
- Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)
Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables. NOTES: I've never made this with canola oil. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
So that’s going to wrap this up for this special food flaky quiche crust recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
