Recipe: Yummy Flaky Quiche Crust

Recipe: Yummy Flaky Quiche Crust Delicious, fresh and tasty.

Flaky Quiche Crust. The quiche crust is flaky and fabulous. I like recipes that are quick and easy to make with minimal lag time. Notes Note: I don't blind bake (pre-cook) my quiche crust, but if you.

In a large bowl, combine flour and salt.

Cut in butter until mixture resembles coarse crumbs.

Make An Easy Quiche With A Keto Crust: While making a quiche may seem straightforward, the goal with this keto quiche recipe is to come away with a very smooth, and creamy egg finish.

You can cook Flaky Quiche Crust using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Flaky Quiche Crust

1. It’s of For The Crust.

2. You need of Large Egg.

3. Prepare of ICE COLD Water.

4. It’s of All Purpose Flour.

5. You need of Salt.

6. It’s of UnSalted Butter - Cubed.

7. You need of For The Filling.

8. It’s of Lardon - Smoked or UnSmoked.

9. You need of Gruyere Cheese.

10. You need of Creme Fraiche (I used Sour Cream - Also Good).

11. You need of Double Cream.

12. You need of Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing).

13. It’s of ground Nutmeg.

The combination of the salty bacon and cheese, creamy eggs and sweet, dense crust is the perfect way to start off any morning with the family.

Quiche is a savory egg custard baked in a flaky pie crust shell.

Though you can certainly make a crustless quiche, too!

The base of quiche filling are milk, cream, and eggs.

Flaky Quiche Crust instructions

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 add-ins vary and can include meats, seafood, cheese, spices, and vegetables.

One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese.

Quiche crust is shortcrust pastry Quiche crusts are made with shortcrust pastry.

The name "shortcrust" refers to the baking term "short" which means pastries that are flaky and crumble when you cut into them.

NOTES: I've never made this with canola oil.