Savoury Pastry Crust For Quiche Food

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QUICHE CRUST / SHORTCRUST PASTRY FOR PIES



Quiche Crust / Shortcrust Pastry for Pies image

Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.Inactive chill time: 1 hour. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Provided by Nagi | RecipeTin Eats

Categories     Baking     Mains

Time 50m

Number Of Ingredients 4

1 1/4 cups (185g / 5.6 oz) plain white flour ((all purpose flour))
1/2 tsp salt
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as required)

Steps:

  • Place flour, salt and butter in a food processor.
  • Pulse 10 times or until it looks like breadcrumbs.
  • With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
  • Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
  • Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
  • Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
  • Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
  • Gently roll the pastry so it wraps around the rolling pin.
  • Unroll it over the quiche pan or pie dish - 23cm / 9".
  • Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
  • Roll the rolling pin across the top to cut off the excess pastry.
  • Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
  • Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
  • Bake for 20 minutes, then remove from oven.
  • Turn oven DOWN to 180C/350F (or 160C/320F fan).
  • Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
  • Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
  • The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving

HOW TO MAKE QUICHE



How to Make Quiche image

The quiche is among the most celebrated of French dishes, and Melissa Clark will teach you how to master it.

Provided by Melissa Clark

Number Of Ingredients 0

Steps:

  • Of all the savory pastries in the French canon, from flaky croissants to cheese-laden gougères, tarts are the ones that are made at home just as frequently as they are ordered in restaurants and picked up at takeout shops. You'll find tarts served as a starter for dinner, as the focal point of a light lunch or as a main course at weekend brunch. They come in many styles, with much regional variation. Of all the classics, the elegant quiche is the best known. In its most traditional form, a quiche is composed of a buttery short-crust pastry shell holding a silky egg custard and a savory filling. And although the quiche has gone international, charming its way into North American and British culture, the French are the ones who innovated and then perfected the recipe, particularly the rich, buttery dough called pâte brisée. Once you master this dough, you will find that quiche becomes dead simple to make. And you can do so with ingredients you may already have: eggs and cream. The French treat tarts and quiches as an economical way to use meat or vegetables that are lying around, combining odds and ends into a harmonious result. You will find countless variations in fillings - salmon quiches, eggplant tarts.But it is the modest onion that often stars in a French tart. Onions are mainstays in French cuisine, flavoring meats and sauces, and soups and stews. But they fare just as well, if not better, on their own, as the main attraction.Cooked slowly in butter until satiny and soft, onions add flavor and texture to the custard of a classic quiche. Sweet caramelized onions are mixed with anchovies to top the Provençal tart called pissaladière. And minced onions are combined with bacon and fromage blanc (a soft, yogurtlike cheese), then baked pizza-style at high heat, to make a tangy, crunchy tarte flambée, popular in Alsace and the surrounding area. Each tart highlights onions in a different way, and they're all worth taking the time to get to know.
  • Savory open-faced tarts are derived from pies, which were known to have been baked in ancient Egypt and Rome, though the tradition most likely goes back much further. In those early pies, the crust was merely a vessel for containing the fillings while they slowly baked. The whole pie wasn't meant to be eaten - just its contents, which could be as simple as ground meat and potatoes, or as elaborate as scores of roasted quail, pheasants, peacocks and even whole, stuffed lambs. (Those 4 and 20 blackbirds of nursery rhymes were not that far-fetched.) Across Europe, there were gigantic, ceremonial pies for special occasions, and small, plainer pies meant to be eaten cold, with the pastry standing in for a napkin to catch the juices. Since pie pastry was not meant to be consumed, it tended to be coarse and unappetizing, though when it was soaked in meat juices after baking, it became palatable enough for the servants. There was even a trade in selling leftover pastry to the poor, who gathered outside castles and estates to wait for crusts to gnaw on. Open-faced tarts were a Medieval innovation, dating roughly to the 14th century. These new tarts could be made savory or sweet (or sometimes both, in the best Medieval tradition), and they were baked with a more delicate pastry that was meant to be delicious. In France, tarts made with the dough known as pâte brisée were cataloged in La Varenne's "Le Patissier François" (1653), the first cookbook to codify French pastry arts and much of grand cuisine. The egg and bacon tart we know today as quiche Lorraine originated in the area of the same name, in northeast France, a region whose culture and cuisine were highly influenced by neighboring Germany. (Quiche itself was most likely derived from German kuchen; that may also be the source of its name.) It dates to the early 19th century, though its myriad variations, including quiche aux oignons, did not become popular around France until the early 20th century. Then there is tarte flambée (also known as flammekueche), the yeasted tart made with onion, bacon and fromage blanc, which hails from neighboring Alsace. And the south of France is home to yet another famous onion tart: pissaladière, a thin, square, pizzalike dish topped with onions, anchovies, olives and herbs. Its name comes from pissala, an anchovy and sardine purée made from locally caught and salted fish - a briny regional flavor that shines alongside the sweetness of the onions. Above, "Still Life With a Pie" by Clara Peeters.
  • Quiche or tart pan It's best to use a 9-inch metal pan with a removable bottom. While you can use a glass or ceramic quiche pan, you won't be able to remove the quiche from the pan before serving. It's also smart to place the pan on a baking sheet before it goes into the oven. This helps distribute the heat, which cooks the quiche evenly, and it eliminates the chance the pan will leak in your oven.Food processor Dough comes together quickly in a food processor, but take care not to overprocess it. A pastry cutter is inexpensive and works well, too; some people prefer it because using one makes it much harder to overwork the dough. If you don't have either, use your fingers to work the butter into the dough. Wirecutter, a product recommendations website owned by The New York Times Company, has a guide to the best food processors.Rolling pin French rolling pins tend to be made of one solid, smooth piece of wood, and often have tapered ends. But you can use any kind of rolling pin you've got - or even a wine bottle in a pinch.Pie weights Empty tart crusts are often prebaked (a process known as blind baking) before they are filled and returned to the oven to finish. This gives you a browned crust that won't get soggy. Weights keep the dough from shrinking as it bakes. If you don't have them, use rice, dried beans or pennies (rinse in soapy water and dry them first).
  • Sweet bits of onion suffuse this tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon). Both delicate and rich, it makes a lovely lunch or brunch dish, one best served warm or at room temperature on the day you baked it.
  • The secrets to a successful onion quiche: a flaky butter crust and perfectly pale, tender onions in the custard filling. • High-fat European-style butter produces the flakiest crust. If you can find it, it's worth the extra cost. • Always make sure that the butter is cold when you start, and that the dough stays cold as you work with it. If it starts to soften at any time, put it in the refrigerator to firm up. • When you cut the butter into the flour, either by hand or by using the food processor, you want lima-bean-size pieces of butter. These big pieces of butter will make the dough flaky; as they melt in the oven, they release steam, which creates air pockets. These air pockets are the flakes that make a light and crisp crust. (This is also why you want to keep the butter cold as you work with the dough. It ensures that the butter won't melt into the flour as you blend it, but will stay in distinct pieces.) • As you roll the dough, keep it moving around on your countertop, flipping it over and adding more flour if it starts to stick. By flipping and moving it around as you roll, you avoid rolling it into your countertop and having to add too much flour. (Too much flour can make the dough dry and tough.) • Chill the dough after you roll it out and fit it into the pan. This firms it up before baking, which helps prevent the dough from shrinking too much in the oven's heat.• Choose large white or Spanish onions with high water content and some bite. Avoid sweet onions such as Vidalias, which could make the tart cloying. • The onions are cooked slowly and gently, so they don't take on too much color. Make sure to use enough butter and oil to cover the bottom of the pan before you add the onions. You need to smother your onions in the fat so they remain pale and turn very soft. An hour may sound like a long time, but low and slow is the best way to go here.• If the onions start to brown, turn down the heat a little, from medium to medium-low. Stir them around often, and scrape up any lightly browned bits on the bottom or sides of the pan so the browning doesn't spread. It is fine if there is a little browning, but you don't want too much. If browning is an issue, keep the heat low and increase the cooking time. Low and slow will keep browning at bay.• Adding a tablespoon or two of flour to the onions helps thicken the quiche filling, and it also reduces sogginess after baking. Sprinkle flour over the onions at least 5 minutes before they are done cooking, so the raw flavor in the flour will be cooked out.• In an ideal world, you would serve your quiche within an hour of baking, while it's still warm from the oven. But you can assemble and bake within six hours of serving. • Always let the quiche cool for at least 20 minutes on a wire rack (which lets air circulate around the pan) before trying to remove from the pan. This is both to avoid burning yourself, and to allow the pastry to set, so it's more stable and less likely to break. • The dough and onions can be made up to 3 days ahead and chilled. You can even prebake the crust the day before; keep it at room temperature, covered. • Don't refrigerate your quiche if you can avoid it. It leads to soggy pastry. • If you want to reheat a room-temperature quiche before serving, place it, uncovered, in a 300-degree oven and let it warm up for 10 to 20 minutes. (If it has been in the refrigerator, add another 10 minutes or so.)
  • Feel free to play with fillings and flavors, swapping in ingredients as you like. Just be sure to keep the custard ratios the same: 1 egg to 1/3 cup heavy cream. Add 1 to 2 tablespoons chopped fresh herbs to the onion quiche recipe above to give it freshness and verve. Basil, thyme, cilantro, chervil and chives work nicely. You could also add 1/4 cup chopped pitted black or green olives, either in place of the herbs or in addition to them. Substitute other cheese for the Gruyère, including Cheddar, blue cheese, feta, manchego, gouda or firm goat cheese. Or you could eliminate the cheese entirely if you prefer. Skip the bacon or pancetta and add 1 to 2 ounces smoked fish to the quiche instead. You don't need to brown the fish first; just dice it and add scatter over the prebaked crust in place of the lardons. Smoked salmon, white fish and trout are all great options. Substitute 1 1/2 to 2 cups of other cooked vegetables for the onions. Good candidates include sautéed spinach or chard; roasted or sautéed mushrooms, eggplant or zucchini; or roasted tomatoes or butternut squash.
  • Here is another onion tart from the French tradition, a baker's treat that used the yeasted dough left over from making bread. It was topped with onions, bacon and fromage blanc, and baked until the dough puffed and the onions singed at the edges. This version uses a biscuitlike crust instead, adapted from the chef Gabriel Kreuther. Serve this as an appetizer or a light main course, or for brunch.
  • Caramelized onions, briny anchovies and olives make the up the topping for this Provençal tart. Our version calls for a yeasted dough, which makes the tart somewhat like a pizza. But puff pastry, which Julia Child preferred, is also traditional, and quite a bit richer. Pissaladière makes great picnic fare, in addition to being a terrific appetizer or lunch dish.
  • Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman. Video Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
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SAVORY PIE CRUST



Savory Pie Crust image

Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield One 9- or 10-inch pie shell

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water

Steps:

  • Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
  • Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

SAVOURY PASTRY CRUST FOR QUICHE



Savoury Pastry Crust for Quiche image

This is adapted from The Ultimate Cooking Course and Kitchen Encyclopedia. I've changed this, ever so slightly to make it my own. Feel free to leave out the seeds or change the herbs to your liking to complement the ingredients going into the crust. I loved the way this tasted and could eat the crust without any filling! I use a food processor, but feel free to make it as instructed. The categories I selected are based on the crust being filled.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 1/2 ounces plain flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon parsley (or herbs of your choice)
1/2 teaspoon sesame seeds
1/4 teaspoon poppy seed
2 ounces lard (or shortening)
2 ounces butter, cut into cubes
2 -3 tablespoons cold water (iced)

Steps:

  • Preheat oven to 200C/400°F.
  • Sift the flour,salt and garlic powder into a mixing bowl.
  • Add the parsley and seeds and stir to combine with a fork.
  • Using a pastry blender (or your fingers) cut in the lard and butter until the mixture resembles coarse breadcrumbs.
  • Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
  • Roll out the dough on a lightly floured surface.
  • Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it.
  • I prefer to leave the excess dough and not trim it until after it's baked to allow for any shrinkage, but that is up to you.
  • Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans.
  • Bake 10 minutes.
  • Remove the paper and weights and return to oven.
  • Bake an additional 5 minutes until the pastry is set and beige in color.
  • Use the flat side of a palette knife to press down on the edge of the tart pan to remove the excess crust. (This is the part that I eat!).
  • Remove to cooling rack until ready to fill.

Nutrition Facts : Calories 281.4, Fat 18.4, SaturatedFat 8.9, Cholesterol 30.1, Sodium 249.2, Carbohydrate 25.1, Fiber 0.9, Sugar 0.2, Protein 3.5

EASY QUICHE - SELF MADE CRUST



Easy Quiche - Self Made Crust image

This is the most bizarre recipe but it works! basically the heavy ingredients sink and forms a kind of pasty crust. it's not a perfect crust but my god it tastes good. no rolling out the crust before hand and then putting the ingredients on top. this is a one bowl recipe (if you don't want to pre-cook any of the veggie) and i whipped this up in ten minutes. This makes excellent party food! the vegetables that you can use is endless. carrots, sweetcorn, peas, salmon, brocolli....

Provided by ashwebster

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/4 cups milk
1/2 cup self raising flour
3 medium eggs
1 cup cheddar cheese, grated
1 cup bacon or 1 cup ham, chopped
1 1/2 cups vegetables
1 onion, finely chopped

Steps:

  • Preheat oven to 165°C/325°F/Gas Mark 3.
  • Fry for 5 minutes any of the vegetables that you use if you don't want crunchy bits in your quiche. I don't bother with this as i like to have a bit of a crunch in my quiche.
  • Mix the milk, flour and eggs together in a large bowl, whisk/beat until smooth.
  • Add all the other ingredients into the mix.
  • Grease a flan dish with oil or butter (or a spray oil if you use those) - and pour the mixture into a flan dish, or any other dish that will hold the mix (or even split it into more dishes, just use what you have).
  • Bake in a pre-heated oven at 165°C (325°F/Gas Mark 3/moderate oven) for 45 minutes, or until browned on top. If you're using a fan oven, then cook this at 140°C.
  • Remove from the oven and leave to cool for 5 minutes.

Nutrition Facts : Calories 221.3, Fat 15.8, SaturatedFat 7.1, Cholesterol 93.8, Sodium 280.5, Carbohydrate 9.4, Fiber 0.4, Sugar 0.7, Protein 9.9

SHORTCRUST PASTRY CASE



Shortcrust pastry case image

Mary Cadogan's step-by-step recipe for the foolproof way to make a shortcrust pastry case

Provided by Mary Cadogan

Categories     Dessert

Time 1h

Yield Enough pastry for a 24cm pastry case

Number Of Ingredients 3

200g plain flour
100g cold butter
2 tbsp cold water

Steps:

  • Tip flour into a mixing bowl. Cut cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour, lifting it in the bowl as you do so to keep it light and cool. Continue until it looks like breadcrumbs. Shake the bowl and any larger lumps of butter will come to the surface to rub in.
  • Sprinkle in 2 tbsp cold water and mix with a round-ended knife until the mixture starts to come together. Gather the dough with your hands, wiping it round the bowl to pick up stray pieces. Put the dough onto a work surface sprinkled very lightly with flour. Knead lightly to form a smooth ball.
  • Sprinkle the rolling pin lightly with flour. Roll out the dough using short sharp strokes to avoid stretching, giving the dough a quarter turn each time you roll to keep the shape.
  • Set the flan tin on the baking sheet. When the dough is about 5cm larger than the tin, lift it up draped over the rolling pin and lay it across the flan tin. Press the dough into the corners of the tin using your fingers, don't trim off the edges. Chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).
  • Carefully trim off the excess pastry using a small sharp knife and use as required, cooling if needed.

QUICHE LORRAINE



Quiche Lorraine image

The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.

Provided by Craig Claiborne

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 45m

Yield 6 to 10 servings

Number Of Ingredients 11

Pastry for a one-crust nine-inch pie (see pastry recipe)
4 strips bacon
1 onion, thinly sliced
1 cup Gruyère or Swiss cheese, cubed
1/4 cup grated Parmesan cheese
4 eggs, lightly beaten
2 cups heavy cream or 1 cup each milk and cream
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Tabasco sauce to taste

Steps:

  • Preheat the oven to 400 degrees.
  • Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
  • Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
  • Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
  • Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
  • Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
  • Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
  • Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

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