Flaky Quiche Crust. This recipe for making a flaky quiche crust is different from my beloved homemade pie crust recipe. When serving homemade pies, it's customary to serve and slice directly from the pie dish. Making Flaky Pie Crust — It's About the Method.
Pour into flour and mix with fork. Learn how to make a basic recipe of quiche with all the tricks to make a perfect flaky crust. You will learn how to make Pate Brisee ( the french crust) and a basic onion flavor. You can have Flaky Quiche Crust using 13 ingredients and 8 steps. Here is how you cook that.
Ingredients of Flaky Quiche Crust
- You need of For The Crust.
- It's 1 of Large Egg.
- Prepare 2 1/2 Tbs of ICE COLD Water.
- It's 1 1/2 Cups of All Purpose Flour.
- Prepare 1/2 Tsp of Salt.
- It's 140 Gr of UnSalted Butter - Cubed.
- You need of For The Filling.
- It's 200 Gr of Lardon - Smoked or UnSmoked.
- It's 50 of Gruyere Cheese.
- It's 200 ml of Creme Fraiche (I used Sour Cream - Also Good).
- Prepare 200 ml of Double Cream.
- Prepare 3 of Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing).
- You need Pinch of ground Nutmeg.
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. Make quiche according to recipe directions. The crust turned out flaky as promised. 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.
Flaky Quiche Crust step by step
- 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 :).
Because of its higher melting temperature and. 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. For a flaky quiche crust it's important that the crust is cold when it's filled and cooked.
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