How to Make Flaky Quiche Crust in 28 Minutes for Beginners

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, flaky quiche crust. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Preparation In a small mixing bowl, whisk together the egg and ice water. Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. Jump to the full Pie Crust Recipe.

Flaky Quiche Crust is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Flaky Quiche Crust is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have flaky quiche crust using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Flaky Quiche Crust:

1. Take For The Crust
2. Make ready 1 Large Egg
3. Prepare 2 1/2 Tbs ICE COLD Water
4. Get 1 1/2 Cups All Purpose Flour
5. Take 1/2 Tsp Salt
6. Take 140 Gr UnSalted Butter - Cubed
7. Prepare For The Filling
8. Prepare 200 Gr Lardon - Smoked or UnSmoked
9. Make ready 50 Gruyere Cheese
10. Make ready 200 ml Creme Fraiche (I used Sour Cream - Also Good)
11. Make ready 200 ml Double Cream
12. Prepare 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
13. Make ready Pinch ground Nutmeg

By adding Bacon you will make quiche Lorraine, or mushrooms for a mushroom quiche. This crust is so flaky and tender. Flaky and rich from the cheese. I was a bit leary of the amount of flour–it's not enough compared to other quiche pastry recipes but it does work.

Instructions to make Flaky Quiche Crust:

1. In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms
2. Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess.
3. Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
4. Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels.
5. Cut 3/4 of the Cheese into Cubes and Great the rest.
6. Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
7. Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden.
8. Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)

Quiche crusts are made with shortcrust pastry. The name "shortcrust" refers to the baking term "short" which means pastries that are flaky and crumble when you cut into them. Unlike other pie crust, flaky pie crust does not have sugar in it. It makes it perfect for savory meat pies, fruit pies, and quiche. Some recipes use butter as fat because it renders, well, buttery tasting crust.

So that’s going to wrap it up for this exceptional food flaky quiche crust recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!