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.
- 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
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.
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.
For the custard, I have 4 large eggs + 1 yolk (not shown), 1 cup skim milk, 1 cup heavy cream, and salt and pepper.
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.
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.
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.
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.