Sunday, January 9, 2011

Rosie Makes Quite Possibly The Best Quiche She's Ever Had.

Listen up, boys and girls. We're having quiche for lunch today.
The other day, I made Pig Pie, Michael Ruhlman's great-grandmother's recipe. I had to roll out a 12-inch diameter round and a 6-inch round of dough and I had excess dough, which I wrapped in plastic and used 2 days later for this quiche. The dough was still excellent. Here's the recipe again because it is a wonderful dough. I already had a "best pie dough" recipe which I've used for years. Now, it has been supplanted.
Dough:
  • 24 Tbsp. (3 sticks) cold unsalted butter
  • 3 cups all-purpose flour , plus more for rolling
  • 1 large egg
  • 4 to 6 Tbsp. ice water
To make dough: Dice butter. In a mixing bowl, combine flour and butter. With your fingers, press butter into flour until the mixture looks mealy. Crack egg into a dish; add 4 tablespoons ice water. Beat just to combine. Add to flour mixture and mix just until a paste forms (if dough isn't coming together, add remaining ice water as needed). Alternatively, put flour and butter in the bowl of a food processor fitted with a knife blade, and process until mixture resembles coarse meal. With machine running, add egg and water through feed tube until mixture just comes together. Shape 1/3 of the dough into a disk and wrap with plastic; repeat with remaining 2/3 dough. Refrigerate at least 1 hour or up to 1 day before using.
I rolled the dough to about 1/8 inch thin.
After rolling the dough, wrap it over the rolling pin and transport to your pie dish. I usually dust it with a pouf of flour before rolling.
Carefully unroll the dough over your dish.
Crimp the edges.
I know. I'm not the greatest crimper.
There are actually 6 pieces of bacon in there. Whenever I fry bacon that's going into a quiche, I give it a good fry. Make it extra crispy, since when you put bacon in custard, it will get quite limp.
I peeled the broccoli stems and trimmed the florets ...
... and just covered the bottom of my dish.
Bacon pieces over top.
Cube that much Swiss cheese ...
... and that much Brie. I happened to have a grilled Portabella mushroom in the fridge ...
... which Mr. Hawthorne was more than happy to thinly slice for me.
For the custard, I have 4 large eggs + 1 yolk (not shown), 1 cup skim milk, 1 cup heavy cream, and salt and pepper.
There's the extra yolk going in.
Salt and pepper.
Whisk away.
Keep whisking. You can't over-whisk here.
Add the Swiss and Brie cheeses and the sliced Portabellas.
Take a picture of a big ol' kitchen dog in the background. Dixie likes the smells emanating from her kitchen.
Gradually, whisk in the milk/cream mixture. And here's Rosie Tip #561: For 2 cups liquid - the milk and cream - nuke for about 2 minutes first to warm the mixture up. Helps the quiche to cook quicker.
Keep whisking. The whiskier, the better.
When you start getting cramps in your arm (No, not really.), pour the mixture into your pie dish.
Push those floating shroom slices back into the liquid. And whenever you bake anything with a batter, put it in a baking pan to catch any run-over batter you might have.
Top with shredded cheddar cheese.
I need to fill in those spaces.
Ahh ... Quesadilla cheese.
My quiche is ready for the 350 degree oven.
I checked on this at 40 minutes. Jiggled the pie dish. Too liquidy in the middle. At 50 minutes, I jiggled again. Too jiggly in the middle. At 60 minutes, it was perfect. Just a hint of movement from the very center. Remove from oven and let rest for 20 minutes before slicing. This allows for the custard to set.
Here's Rosie's quiche. The crust is exquisite - tender, flaky, crunchy, buttery. The quiche was lovely. The bacon was still recognizable since it started out as extra-crispy. If you don't give the bacon a little push at the beginning, it will appear raw in the final dish. The broccoli was green. I like green. The Swiss cheese was lovely. Mr. Hawthorne said the addition of the Brie was perfect. Everything was balanced very nicely.
Oh my. That is pretty. And oh so good.
Look at that cheese.
This is my all time favorite crust. Holy Crap. It's 3 freakin' sticks of buttah! The following pictures are of the quiche the next day. The custard has had time to set completely and the texture is quite lovely.
What a difference a day makes.
Quick And Easy Quiche on FoodistaQuick And Easy Quiche

3 comments:

Alisa said...

Your quiche looks really good.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this quiche widget at the end of this post so we could add you in our list of food bloggers who blogged about quiche,Thanks!

Anonymous said...

Alisa has left a new comment on your post "Rosie Makes Quiche.":

Your quiche looks really good.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this quiche widget at the end of this post so we could add you in our list of food bloggers who blogged about quiche,Thanks!

Sage Trifle said...

Rosie, quiche is one of my favorite dishes to make--and eat. Yours looks scrumptious.