Steps to Make Mario Batali Flaky Quiche Crust

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, flaky quiche crust. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

A quiche crust is a basic short-crust pastry. It comes apart in small or short pieces because it is flaky and crumbles when you cut into it. They are incredibly tender and flaky, but do not disintegrate into crumbs. It is made with little flour and no leavening agents so that it doesn't puff up when baking.

Flaky Quiche Crust is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Flaky Quiche Crust is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook flaky quiche crust using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Flaky Quiche Crust:

1. Get For The Crust
2. Get 1 Large Egg
3. Prepare 2 1/2 Tbs ICE COLD Water
4. Prepare 1 1/2 Cups All Purpose Flour
5. Make ready 1/2 Tsp Salt
6. Take 140 Gr UnSalted Butter - Cubed
7. Prepare For The Filling
8. Take 200 Gr Lardon - Smoked or UnSmoked
9. Make ready 50 Gruyere Cheese
10. Take 200 ml Creme Fraiche (I used Sour Cream - Also Good)
11. Take 200 ml Double Cream
12. Make ready 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
13. Make ready Pinch ground Nutmeg

I like to use an egg in my quiche crust. This adds stability and a nice crumbly texture along with the flakiness of the pie crust. The word 'short' comes from the word 'shortcrust' and refers to a flaky and crumbly texture of the pastry. Whisk the flour and salt together in a medium size bowl.

Steps to make Flaky Quiche Crust:

1. In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms
2. Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess.
3. Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
4. Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels.
5. Cut 3/4 of the Cheese into Cubes and Great the rest.
6. Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
7. Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden.
8. Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)

The word 'short' comes from the word 'shortcrust' and refers to a flaky and crumbly texture of the pastry. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Reason: This makes the butter in the dough firm up again = flaky pastry.

So that’s going to wrap it up with this special food flaky quiche crust recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!