Pastry For Deep Dish Quiche Recipes

QUICHE

Steps:

• Preheat oven to 400 degrees.In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don't clean the pan.Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you'd like a little kick.) With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES

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.

DEEP-DISH QUICHE LORRAINE RECIPE - (4/5)

Steps:

• FOR THE DOUGH: Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses. Mix sour cream and ¼ cup ice water in small bowl until combined. Add half sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. Turn dough out onto work surface and flatten into 6-inch disk; cover disk in plastic wrap and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature 15 minutes before rolling.) Cut two 16-inch lengths of foil. Arrange foil pieces in round 9 by 2-inch cake pan so they are perpendicular, pushing them into corners and up sides of pan; press overhang against outside of pan. Spray foil lightly with nonstick cooking spray. Roll out disk of dough on generously floured work surface to 15-inch circle (about ¼ inch thick). Roll dough loosely around rolling pin and unroll into cake pan. Working around circumference, ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan bottom with other. Trim any dough that extends more than 1 inch over edge of pan. Patch any cracks or holes with dough scraps as needed. Refrigerate any remaining dough scraps. Refrigerate dough-lined pan until firm, about 30 minutes, and then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375°F. Line dough with parchment or foil and fill completely with pie weights or dried beans, gently pressing weights into corners of shell. Bake on rimmed baking sheet until exposed edges of dough are beginning to brown but bottom is still light in color, 30 to 40 minutes. Carefully remove parchment and pie weights. If any new holes or cracks have formed in dough, patch with reserved scraps. Return shell to oven and bake until bottom is golden brown, 15 to 20 minutes longer. Remove shell from oven and brush interior with egg white. Set aside while preparing filling. Reduce oven temperature to 350 degrees. FOR THE CUSTARD: Cook bacon in 12-inch skillet over medium heat until crisp, 8 to 12 minutes. Transfer to paper towel-lined plate and discard all but 2 tablespoons bacon fat from skillet. Return to medium heat, add onions, and cook, stirring frequently, until softened and lightly browned, about 12 minutes. Set onions aside to cool slightly. Place cornstarch in large bowl; add 3 tablespoons milk and whisk to dissolve cornstarch. Whisk in remaining milk, eggs, yolk, cream, salt, pepper, nutmeg, and cayenne until mixture is smooth. Scatter onions, bacon, and Gruyère evenly over crust. Gently pour custard mixture over filling. Using fork, push filling ingredients down into custard and drag gently through custard to dislodge air bubbles. Gently tap pan on countertop to dislodge any remaining air bubbles. Bake until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170°F on instant-read thermometer, 1¼ to 1½ hours. Transfer to wire rack and let stand until cool to touch, about 2 hours. When ready to serve, use sharp paring knife to remove any crust that extends beyond edge of pan. Lift foil overhang from sides of pan and remove quiche from pan; gently slide thin-bladed spatula between quiche and foil to loosen, then slide quiche onto serving plate. Cut into wedges and serve. SWAPPING A PIE PLATE FOR A CAKE PAN: Unlike a pie plate, a deep cake pan requires a foil sling (fashioned from two lengths of foil) to remove the quiche. Instead of a 12-inch round, roll out dough to a 15-inch circle big enough to fit in the cake pan with plenty of overhang. Roll the dough loosely around a rolling pin and unroll it into the foil-lined cake pan. Gently ease the dough into the pan. Trim, leaving a generous 1-inch overhang to anchor the dough. NOTE: To prevent the crust from sagging during blind baking, make sure it overhangs the pan's edge and use plenty of pie weights (about 3 to 4 cups). The cooled quiche can be served warm or at room temperature, or refrigerated for up to 3 days and reheated. To reheat the whole quiche, place it on a rimmed baking sheet on the middle rack of a 325-degree oven for 20 minutes. Reheat slices at 375°F for 10 minutes.

PUFF PASTRY QUICHE LORRAINE

Steps:

• Set oven to 425 degrees (will reduce oven temperature later).
• Prepare a 9-inch (deep-dish) pie plate.
• In a frypan, melt butter and saute onion and garlic (if using) until soft.
• In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.
• Roll out pastry to fit the pie plate.
• Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese.
• Carefully pour the egg mixture on top.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.

DEEP DISH EGGY QUICHE

Steps:

• Preheat oven to 375 degrees F.
• Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
• Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
• Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
• Pour over the meat, cheese, and veggies.
• Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
• Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
• It will still jiggle like chilled gelatin, but should not be watery or slosh around.
• Do not overcook or it will get tough.
• Let cool 10 minutes before slicing into 8 slices.
• If you don't let it cool the 10 minutes, it will fall apart.
• The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
• You can leave out the vegetables entirely or mix up several of the veggies together.
• You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
• I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.

DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD

Steps:

• To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
• Preheat the oven to 375 degrees F.
• To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
• To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
• Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.