Autumn Harvest Quiche Food

AUTUMN HARVEST QUICHE

Steps:

• Preheat oven to 375 °F/190 °C.
• To make the pastry in a food processor: Add the flour, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball and immediately stop.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
• Remove the dough and knead a little on a floured board until smooth.
• Wrap in plastic wrap and refrigerate 30 minutes.
• For the filling:
• To a sauté pan, cook the bacon over medium heat. Drain and set aside. Keep bacon fat in pan.
• Return the pan over medium heat and add the mushrooms and leek to the bacon fat. Cook until softened. Stir in the sage, butternut squash and a small pinch of salt and pepper. Turn off the heat and set aside.
• To a mixing bowl add the eggs and milk and whisk until combined. Add the nutmeg 1/2 teaspoon salt, 1/4 teaspoon pepper and whisk until combined.
• Add the bacon, leeks, mushrooms and butternut squash to the eggs and mix well. Stir in the cheese. Set aside.
• Remove the pastry from the refrigerator and roll out onto a floured surface, larger than the quiche pan.
• Roll the pastry over the rolling pin and lift into a 9 inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides. Do not stretch dough. *see note
• Cover the pastry in parchment paper and fill the center with dried beans or uncooked rice.
• Bake the crust for 10 minutes. Remove the crust from the oven and remove the foil and beans or rice.
• Remove the excess crust from over the edges to make it look pretty.
• Return the crust back to the oven for 5 more minutes until it start to brown. Remove from the oven.
• Allow the crust to cool for a couple of minutes then pour in the egg mixture almost to the top. Top with grated Parmesan cheese.
• Bake for 20-25 minutes until set and golden brown.

YUMMY AUTUMN VEGGIE QUICHE

Steps:

• In a big bowl combine flour, butter cut into chunks, water, salt and egg. Knead into a smooth dough. Wrap in cling film and freeze for 10 minutes.
• Meanwhile heat oil in a pan and sautee veggies for 7 minutes or until done.
• For the sauce combine cream, 3 eggs, paprika, pepper and cheese. Set aside.
• Now line the base of a spring form pan (26 cm in diameter) with parchment paper. Roll out 2/3 of the dough into a circle of 26 cm diameter and place in the pan. Make sure to remove the sides of the pan when pre-baking the dough for the base. Prick with a fork and bake at 200°C/400°F for 12 minutes.
• Take out and allow to cool for a minute. Grease the sides of the pan and place them around the bottom again.
• Form rest of the dough into a long rope and use this as the sides of your quiche. It works best if you place them on the bottom and use your fingers to connect them with the base and a spoon to form a high side.
• Fill in the veggies and pour the sauce over them.
• Bake another 25-30 minutes on the lower rack of your oven.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.