Quiche – Multiples in the Kitchen

I’ve been making this quiche for over 10 years now. It’s something that seems intimidating but for some reason I was confident enough, even back then, to try it. And I was pleasantly surprised at how easy it was. Since then, I’ve modified it slightly and it’s become a go-to dish for potlucks.
I was thrilled when the girls saw me making it one day and asked to help. It does have a lot of steps…I make the pastry crust from scratch and you need to take it out of the oven and put it back in a few times. But, you can make the crust in advance.
Ready?
The girls had fun using new equipment
And learning new skills.
Though the crust turned out a bit lumpy (let’s call it “rustic”, shall we?) it turned out pretty well for 4.5 year olds!
First egg cracking! Good job!
Who doesn’t love stirring
And snipping
And sprinkling
And pouring?
We served our quiche with a side salad.
Modified from The Basic Gourmet
Preheat oven to 400 Degrees F. Add flour and salt into food processor and pulse a few times to mix. Add butter and pulse until the butter mixes with the flour, resembling coarse meal. Slowly drizzle the water into the food processor while it is running, until the dough starts to pull away from the sides and form a ball. Place dough on a lightly floured surface and roll out into an 11-inch circle. Transfer to a 9-inch pie pan by gently wrapping the circle around the rolling pin, and then unroll onto the pan. Press the dough down onto the pan, removing the excess around the edges. Prick the bottom with a fork, and cover with a piece of parchment or foil. Add pie weights or dried beans or rice and place in the oven for 13 minutes. Then remove the parchment/foil/pie weights and bake for another 10 minutes. Remove again and seal the crust with either Dijon mustard or egg wash with a brush. Then bake for 3 more minutes. Allow to cool on a rack.
Preheat oven to 375 Degrees F. Whisk together eggs, cream/milk and black pepper. Scatter meat/vegetables on the bottom of the crust. Sprinkle cheese on top. Pour in egg/milk mixture, being careful not to spill over the sides of the crust. Bake until puffed and browned and not jiggly in the middle, for 30-35 minutes. Allow to set 10 minutes before serving.
Hogs and Quiches to you!
1 Comment
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Oh my! I do love Quiche! I am going to have to try this recipe!