Quiche dough

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Quiche Dough, French Quiche, Best Quiche, Short Crust Pastry, Sweet Onions, Michael C Hall, Breakfast Places, Tart Pan, Pastry Crust

Perfect for breakfast, lunch or dinner, this traditional French dish is a cloud of custardy eggs filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large…

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Stella Parks, Quiche Crust Recipe, Quiche Crust, Spelt Flour Recipes, Homemade Quiche, Traditional Irish Soda Bread, Sallys Baking, Plate Recipes, Cheesy Spinach

Inspired by Stella Parks, this quiche crust recipe relies on a single extended pre-bake, often known as a blind bake. This genius method eliminates the need to dock the dough or juggle two separate baking periods. The outcome? An exceptionally flaky, sturdy crust that holds its shape and won’t shrink or puff up. Here’s the good news – you can prepare the dough using a variety of methods. I’ve found that rolling the butter into the flour produces a supremely flaky crust and provides a bit…

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By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again. Puff Pastry Pie, America Test Kitchen, Goat Cheese Quiche, Pastry Pie Crust, Creamed Leeks, Cookie Toppings, Savory Tarts, Cheese Quiche, America's Test Kitchen Recipes

By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again. After testing numerous combinations of dairy and eggs for our best quiche recipe, we settled on a medium-rich custard with a smooth texture, fine taste, and a good set, combining two whole eggs with two yolks, 1 cup of milk, and 1 cup of heavy cream. We found that a baking temperature of 375 degrees was low enough to set the custard gently and…

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