Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, flaky quiche crust. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Making Flaky Pie Crust — It's About the Method. Preparation In a small mixing bowl, whisk together the egg and ice water. This delicious recipe is so much cheaper than ready-made pie crusts!
Flaky Quiche Crust is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Flaky Quiche Crust is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have flaky quiche crust using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Flaky Quiche Crust:
- Get For The Crust
- Get 1 Large Egg
- Get 2 1/2 Tbs ICE COLD Water
- Prepare 1 1/2 Cups All Purpose Flour
- Take 1/2 Tsp Salt
- Take 140 Gr UnSalted Butter - Cubed
- Get For The Filling
- Take 200 Gr Lardon - Smoked or UnSmoked
- Take 50 Gruyere Cheese
- Take 200 ml Creme Fraiche (I used Sour Cream - Also Good)
- Get 200 ml Double Cream
- Get 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
- Make ready Pinch ground Nutmeg
This crust is so flaky and tender. Flaky and rich from the cheese. I was a bit leary of the amount of flour–it's not enough compared to other quiche pastry recipes but it does work. An Extra Flaky Keto Quiche that combines a creamy filling and a sweet crust for the perfect remake While making a quiche may seem straightforward, the goal with this keto quiche recipe is to come.
Steps 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 :)
The flakiness of a crust is a result of both the fat that you use and how much you work the fat into the flour before adding the water. Because of its higher melting temperature and. For a flaky quiche crust it's important that the crust is cold when it's filled and cooked. Unlike other pie crust, flaky pie crust does not have sugar in it. It makes it perfect for savory meat pies, fruit pies, and quiche.
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