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PHOTO: Lori Rice
The quiche is one of the best-known savory pies. Its roots lie in French and German cuisine, but today it can be found on brunch and lunch menus around the world. The custard-like egg filling of a quiche goes well with a variety of meats, cheeses and vegetables, making this pie easy to adapt to your personal tastes.
Yield: 1 9-inch quiche
- 1 9-inch pie dough
- 1 egg
- 1 T. water
- 4 large eggs
- 1 cup whole milk
- 1 T. unbleached, all-purpose flour
- 1 clove garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup chopped smoked ham
- 1/2 cup shredded Swiss cheese
Heat oven to 400 degrees F. Roll pie dough to 1/4 inch thick, and place dough over 9-inch pie pan. Gently press to fit pan, trim edges of dough, and crimp top edges. Refrigerate for 15 minutes.
Place 16-inch piece of aluminum foil over dough. Fill with beans or pie weights, arranging them so they fit into corners of pan. Bake for 10 minutes.
Remove from oven and use sides of foil to lift weights from crust.
Whisk together egg and water in small dish. Use pastry brush to lightly brush bottom and sides of crust with about 1 tablespoon egg wash. Use fork to poke several holes in bottom of crust.
Reduce oven temperature to 375 degrees F. Return to oven, and bake for 5 more minutes. Set aside.
In medium bowl, whisk together eggs and milk until frothy. Whisk in flour, garlic, salt and pepper.
Spread ham and cheese evenly over bottom of pie crust. Pour in eggs and use spoon to arrange any floating ingredients evenly around the pie.
Place on baking sheet and bake at 375 degrees F for 40 to 45 minutes, until center of quiche no longer jiggles and top of quiche and edges of crust are browned.
Let sit 15 minutes before serving. Cover with plastic wrap and store in refrigerator for up to three days.