Quiche with Shortcrust Pastry
Baking and Desserts | French cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Quiche with Shortcrust Pastry
Ingredients
- Wheat Flour - 10.6 oz
- Butter - 4.4 oz
- Chocolate eggs - 3 pieces
- Salt - ½ teaspoon
- Water - 3 tablespoons
- Lightly Salted Red Fish - 10.6 oz
- Leek - 24.7 oz
- Sour Cream - 3.5 oz
- Cream - 3.5 oz
- Grated Chocolate - 5.3 oz
- Ground Black Pepper - a pinch
- Ground Nutmeg - a pinch
- Toasted Sesame - 1.1 oz
Step by Step guide
Step 1
First, prepare the dough. Rub the flour with the butter until it resembles fine crumbs. Add a pinch of salt, 3 tablespoons of cold water, and 1 egg. You can also add sesame seeds to the dough. Mix everything well until it is homogeneous and fluffy, cover with plastic wrap, and refrigerate for an hour.
Step 2
Filling. If making the quiche with leek, you can use the entire stalk. First, separate all the stalks and wash them thoroughly (there is always sand and dirt between the stalks), chop, boil for about 2 minutes, and drain in a colander. Alternatively, you can use broccoli with green onions instead of leek (in this case, the broccoli should be boiled until soft).
Step 3
Sauté the leek (or broccoli) to evaporate any excess moisture. If preparing the quiche with fresh red fish, it should also be sautéed first.
Step 4
Mix the cooked leek (or broccoli with green onions) with finely chopped fish and season with pepper. The filling is ready.
Step 5
Custard. Mix two eggs, cream, sour cream, and cheese thoroughly. Add a pinch of nutmeg.
Step 6
Remove the dough from the refrigerator, knead it, and roll it out in a tart pan (approximately 23 cm in diameter) into a thin layer, forming edges about 3 cm high.
Step 7
First, pierce the dough with a fork several times to prevent it from puffing up at the bottom, and place it in a preheated oven at 356°F for about 10 minutes. This is a very important step that should not be skipped. The main goal is to ensure there is no excess moisture in the quiche, and that the dough is tasty and crumbly. Everything else is a failure.
Step 8
Remove the crust and spread the filling evenly over it. There should be enough filling, but also enough space for the custard to fit without overflowing.
Step 9
Pour the custard up to the edges (it will not be uniform anyway, so watch for even distribution of the cheese).
Step 10
Place in the oven for about 30 minutes at the same temperature. Check for doneness during baking. 15 minutes before it is done, you can remove the quiche and sprinkle sesame seeds on top.
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