Enfin une Quiche

3 07 2008

I actually make quiche on a not-infrequent basis.  It’s relatively easy, and since I know where to get cheap eggs, it’s a good source of inexpensive protein.  But for some reason, none of my quiches have made it onto this here blog.  Why?  Maybe I was embarrassed about using store-bought pâte brisée, maybe I didn’t get any good pictures, maybe I had better things to blog about.  But this time I made up my mind to document the quiche.

First things first: the crust.  (A funny story just popped into my mind – for my culinary school final, I drew a menu containing quiche Lorraine.  We were given ingredient lists, but no other clues.  The list for the quiche did not include ingredients for the crust because, honestly, if you don’t know what goes into pâte brisée, you don’t deserve to graduate from culinary school.  At any rate, the TA told me after the test was finished that I had been the only student to make a crust for the quiche!)  Anyway, the crust is easy.  I used to make it in the Cusinart, which certainly makes it a quick process, but the truth is that it doesn’t take long to do it by hand.  Mix flour and salt in a bowl, rub in cold butter, gently stir in cold water.  I use my hands, that way there are no pastry cutters or knives to wash later.  (I’ll put my recipe at the bottom of this post.)  A French pastry technique called fraisage, which involves smearing the dough on the counter, gives the crust long, flaky layers that are totally worth the mess.  After chilling the dough for an hour or so, I rolled it out and wrangled it into my rectangular baking dish.  I lined it with foil and, since I don’t have any pie weights, weighed it down with a few ramekins.  I parbaked it for about 20 minutes, and it was ready for the fillings.

Parbaked quiche crust

 It was one of those rare moments when we didn’t have any bacon in the house, so I decided to use a ton of caramelized onions.  (For those of you just tuning in, I absolutely love caramelized onions.)

Mmmm... caramelized onions

But wait, there’s more…

Read the rest of this entry »

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