BASIC QUICHE CRUST RECIPES

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BASIC QUICHE RECIPE - FOOD.COM



Basic Quiche Recipe - Food.com image

Make and share this Basic Quiche recipe from Food.com.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 1 quiche, 2-4 serving(s)

Number Of Ingredients 4

5 large eggs
3/4 cup milk
1 frozen 9-inch deep dish pie shell
2 cups seafood or 2 cups poultry

Steps:

  • Preheat oven to 350 degrees Farenheit.
  • Beat eggs in a large mixing bowl.
  • Add filling and milk and mix well.
  • Pour mixture into frozen pie crust.
  • Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
  • Serve with a crisp green salad or maybe some fresh fruit on the side.

Nutrition Facts : Calories 1006.6, FatContent 65.4, SaturatedFatContent 30.4, CholesterolContent 550.1, SodiumContent 1667.7, CarbohydrateContent 56.6, FiberContent 2.2, SugarContent 0.5, ProteinContent 46.2

BASIC SHORT-CRUST PASTRY RECIPE - NYT COOKING



Basic Short-Crust Pastry Recipe - NYT Cooking image

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.

Provided by David Tanis

Total Time 10 minutes

Yield One 9 and 1/2-inch tart crust

Number Of Ingredients 4

145 grams all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
3 tablespoons ice water

Steps:

  • Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
  • Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
  • To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
  • Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Nutrition Facts : @context http//schema.org, Calories 1268, UnsaturatedFatContent 28 grams, CarbohydrateContent 95 grams, FatContent 93 grams, FiberContent 3 grams, ProteinContent 14 grams, SaturatedFatContent 58 grams, SodiumContent 658 milligrams, SugarContent 0 grams, TransFatContent 4 grams

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