Quiche Crust Recipes

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

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.

Steps:

• For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
• Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
• Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
• Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
• For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
• Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
• When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
• Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.

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.

Steps:

• Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
• Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.

Steps:

• Preparing the dough.
• By Hand:.
• In a large bowl, mix the flour with the salt.
• Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
• In a small bowl, whisk together the egg and ice water.
• Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
• Food Processor method:.
• Place the flour and salt into the work bowl of a food processor and pulse briefly.
• In a small bowl, whisk together the egg and ice water.
• As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
• Forming the crust:.
• Collect the pastry and form it into a ball on a lightly floured surface.
• Gently press the ball into a flat circle about 1 inch thick.
• Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
• It can be refrigerated overnight at this point or frozen for later use.
• When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
• Lightly butter a 10 inch quiche or pie pan.
• Gently press the dough into the pan.
• Tuck the excess dough under to form a thick edge.
• Crimp the edges decoratively with your fingers or a fork.
• Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
• Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.

Steps:

• Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.

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.

Steps:

• Combine the flour and salt in a medium bowl. Cut in the shortenng with a fork or pastry cutter until the dough pieces are the size of peas.
• Sprinkle half of the water over the dough and mix until the water is absorbed.
• Sprinkle on the remaining water and continue to gently stir until the dough is moistened. Form the dough into a ball, wrap tightly in plastic wrap, and refridgerate.
• When chilled, unwrap the dough and place on a lightly floured surface.
• Roll out into a 12 inch circle and getly lay in a 9 inch pie pan.
• Cut off any excess dough with kitchen scissors or a kife and crimp the edge.
• Fill with whatever filling you'd like and bake in preheated oven (425 F) for 15 minutes.

Steps:

• Heat oven to 425 degrees.
• Unfold pie crust and place into 9 inch pie pan.
• Press firmly into pie pan and bake for 8 minutes.
• set aside.
• Prepare filling--------------.
• In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel.
• In a small bowl, beat eggs, add half and half and nutmeg and blend well.
• Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon.
• Carefully pour egg mixture into pie pan.
• Bake quiche at 425 for 15 minutes.
• Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.