Tart Dough For Quiche Recipes

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TART DOUGH



Tart Dough image

While Dorie Greenspan uses this dough for savories, it's really an all-purpose recipe that produces a not-too-rich, slightly crisp crust that is as happy holding pastry cream for a strawberry tart as it is encasing a creamy cheese filling for a quiche. This is a good dough to use anytime you see a recipe calling for pâte brisée. Be prepared: The dough should chill for at least 3 hours.

Provided by Emily Weinstein

Categories     dessert, main course

Time 5h15m

Yield Makes one 9 - to 9 ½-inch tart shell

Number Of Ingredients 6

1 1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) very cold (or frozen) unsalted butter, cut into bits
1 large egg
1 teaspoon ice water

Steps:

  • To make the dough in a food processor: Put the flour, sugar and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don't overdo it - the dough shouldn't form a ball or ride on the blade.) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
  • To make the dough by hand: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened. Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
  • Chill the dough for at least 3 hours. (The dough can be refrigerated for up to 5 days.)
  • When you're ready to make the tart shell, butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
  • To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about ¼ inch thick and at least 12 inches in diameter.
  • Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) Press the dough against the bottom and up the sides of the pan. If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
  • Chill - or freeze - the dough for at least 1 hour before baking.
  • Center a rack in the oven and preheat the oven to 400 degrees. Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
  • To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
  • To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Nutrition Facts : @context http, Calories 1267, UnsaturatedFat 24 grams, Carbohydrate 124 grams, Fat 75 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 46 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 3 grams

TART DOUGH FOR QUICHE



Tart Dough for Quiche image

Make this for our Zucchini and Edamame Quiche.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Number Of Ingredients 6

1 3/4 cups all-purpose flour
1/4 teaspoon coarse salt
1/4 cup coarsely chopped chives, rosemary, or thyme (optional)
9 tablespoons (1 1/8 sticks) cold unsalted butter
1 large egg plus 1 egg yolk, beaten
3 tablespoons ice water

Steps:

  • Process flour, salt, and herbs (if using) in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixture and the water in a small bowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.

BREAKFAST QUICHE



Breakfast Quiche image

I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter
3 to 5 tablespoons ice water
FILLING:
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

QUICHE SARDOU



Quiche Sardou image

Both the tart shell and filling for this luscious quiche can be prepped ahead, making it a great dish for brunch entertaining.

Provided by Blue Smoke

Time 2h

Yield Makes 1 (9-inch) quiche

Number Of Ingredients 14

1/2 cup (1 stick) chilled unsalted butter, cut into cubes
1/8 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus more for surface
1 large egg yolk
5 ounces baby spinach (about 4 packed cups)
2 tablespoons unsalted butter
1 medium onion, thinly sliced
1/2 cup frozen artichoke hearts, thawed, coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
2/3 cup heavy cream
2/3 cup whole milk
A 9-9 1/2-inch round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice

Steps:

  • Pulse butter, salt, and 1 1/4 cups flour in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add 1/4 cup ice water; pulse 1-2 times just until moistened. Turn out dough and gather into a ball, kneading once or twice. Flatten into a disc, wrap in plastic, and chill until firm, about 30 minutes.
  • Position rack in middle of oven and preheat oven to 375°F. Roll out dough on a lightly floured surface to an 11" round. Press into bottom and up sides of tart pan; trim excess. Prick bottom of shell all over with a fork and freeze 10 minutes.
  • Line shell with parchment paper and fill with pie weights. Bake until pastry is nearly dry, about 30 minutes.
  • Beat egg yolk with 2 Tbsp. water in a small bowl just to combine. Remove parchment and pie weights and brush bottom and sides of shell lightly with egg yolk mixture. Return to oven and continue baking until lightly golden, about 25 minutes more. Let cool on a wire rack. Reduce oven temperature to 350°F.
  • Cook spinach and 2 Tbsp. water in a large skillet, stirring occasionally, until wilted, about 5 minutes. Transfer spinach to a colander; reserve skillet. Drain spinach, pressing out excess liquid, then coarsely chop.
  • Melt butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until caramelized, about 15 minutes. Add artichokes and cook, stirring, until warmed through, about 5 minutes more. Stir in chopped spinach and season with salt and pepper. Spread vegetable mixture into crust.
  • Whisk eggs, cream, and milk in a medium bowl and pour over vegetable mixture. Bake quiche until set and lightly golden, 30-35 minutes. Transfer to a wire rack and let cool 15 minutes. Serve warm or at room temperature.
  • Crust can be baked 1 day ahead; let cool and store tightly wrapped at room temperature. Filling can be prepared 1 day ahead; keep chilled. Return to room temperature before filling crust.

CLASSIC QUICHE



Classic Quiche image

This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 6h

Number Of Ingredients 10

1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
1 large egg, plus 1 large egg yolk
3 tablespoons ice water
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
  • Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
  • Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
  • Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
  • Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
  • Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
  • Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.

MOM'S KILLER TATER TOT® QUICHE



Mom's Killer Tater Tot® Quiche image

This quiche is absolutely delicious and addictive. The crispy, buttery Tater Tot® potato crust is incredible. I have to tell myself I'm only going to make it on weekends!

Provided by Extropian

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h41m

Yield 8

Number Of Ingredients 14

3 cups frozen bite-size potato nuggets (such as Ore-Ida® Crispy Crowns®)
3 tablespoons butter, melted
½ teaspoon salt
1 cup shredded Cheddar cheese
¾ cup diced ham
½ cup grated Parmesan cheese
3 tablespoons all-purpose flour
4 eggs
1 ¼ cups milk
⅓ cup diced onion
⅓ cup diced green bell pepper
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potato nuggets in a large microwave-safe bowl. Heat in the microwave until thawed, 1 to 2 minutes. Add butter and salt; mash together until potato nuggets are crumbled. Press evenly into a glass pie dish to make crust.
  • Bake crust in the preheated oven until golden brown, 20 to 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine Cheddar cheese, ham, Parmesan cheese, and flour in a bowl.
  • Beat 4 eggs in a bowl until smooth. Add milk, onion, green bell pepper, salt, onion powder, and garlic powder. Stir into Cheddar cheese mixture until combined. Pour over crust.
  • Bake in the preheated oven until set and golden, about 45 minutes. Let cool before slicing, 10 to 15 minutes.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 16.2 g, Cholesterol 151 mg, Fat 25.4 g, Fiber 1.3 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1113.3 mg, Sugar 2.9 g

QUICK N EASY QUICHE CRUST



Quick n Easy Quiche Crust image

Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.

Provided by Elizabeth H.

Categories     Breads

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or 1/4 cup canola oil
1/4 cup ice water (I use refrigerated water)

Steps:

  • Mix flour and salt with fork.
  • Beat oil and water with whisk or fork to thicken.
  • Pour into flour and mix with fork.
  • Press into 9" pie crust.
  • Fill with quiche mixture and bake at 400F until done.
  • NOTES: I've never made this with canola oil.
  • You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
  • This recipe is not suitable for baked pie crust shells.
  • It makes a nice, flaky crust that's suitable for everyday use.

BASIC QUICHE



Basic Quiche image

Make and share this Basic Quiche recipe from Food.com.

Provided by Mama Tia

Categories     Savory Pies

Time 1h

Yield 1 quiche, 2-4 serving(s)

Number Of Ingredients 4

5 large eggs
3/4 cup milk
1 frozen 9-inch deep dish pie shell
2 cups seafood or 2 cups poultry

Steps:

  • Preheat oven to 350 degrees Farenheit.
  • Beat eggs in a large mixing bowl.
  • Add filling and milk and mix well.
  • Pour mixture into frozen pie crust.
  • Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
  • Serve with a crisp green salad or maybe some fresh fruit on the side.

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From yummly.com


HOW TO MAKE AN EASY QUICHE RECIPE - ALYONA’S COOKING
2021-08-17 Be careful to flash freeze the filling in the pie crust shell first, before wrapping and storing longer in the freezer. To Freeze before baking: assemble the quiche and place it on a baking sheet. Freeze until firm. Wrap in aluminum foil or place into a large freezer bag. Keep frozen for up to 1 month.
From alyonascooking.com


QUICHE RECIPE - WITH FROZEN PIE CRUST - 10-MINUTE PREP!
2020-09-23 How to make. Just 10 minute prep required for this delicious quiche recipe! Cook sausage, onion, peppers, garlic, salt, and pepper in a large sauté pan. Drain any excess grease/liquid and set aside. In a large bowl, whisk together half and half, eggs, and more salt and pepper. Stir in sausage and veggie mixture and cheese.
From showmetheyummy.com


TOP 50 RECIPES USING FROZEN PIE CRUST
More Frozen Pie Crust Recipes. Apple Dumplings with Rich Cinnamon Sauce. 97. Low-Fat Chicken Pot Pie. 123. Sugarless Pumpkin Pie II. 53. Chocolate Chip Cookie Pie. 71. 377 Show detail Preview View more . 17 Recipes That Start With Store Bought Pie Crust - Tasty . 1 week ago tasty.co Show details . Pepperoni Pizza Hand Pies. Shugary Sweets / Via …
From mcswe.tibet.org


QUICHE RECIPE - COOKING CLASSY
Pierce bottom and sides all over with a fork. Bake crust in preheated 400 degree oven for 10 minutes until dry (seal up an cracks with a mixture of 1 Tbsp water 1 Tbsp flour, bake a minute longer). Reduce custard mixture to 1 cup heavy cream and 4 large eggs. Reduce bake time for filled quiche by about 5 minutes or so.
From cookingclassy.com


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