Sunday Brunch: Simply Perfect Quiche

Name: Sunday Brunch: Simply Perfect Quiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons freshly ground black pepper; 298 grams cup + 5 tablespoons unsalted butter, very cold; 237 milliliters crème fraîche; 5 larges eggs; 454 grams cups + 2 tablespoons all-purpose flour; 3 Tbsps flour; 1 Tbsp fresh thyme, finely chopped; 10 inches Fully baked and cooled tart shell baked in a ceramic quiche dish, deep 10-inch tart pan, or 10-inch pie pan; 1 teaspoon salt; 158 milliliters water, very cold; 237 milliliters whole milk

Sunday Brunch: Simply Perfect Quiche might be just the main course you are searching for. This recipe makes 6 servings with 2321 calories, 36g of protein, and 140g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of pepper, flour, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Have the pie shell ready for filling. Preheat the oven to 375°.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Put 1 egg and the flour in the bowl of a stand mixer or a large mixing bowl and mix at high speed or by hand with a whisk until smooth (I used a handheld mixer in a large bowl).

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Mixing Bowl

Stand Mixer

Whisk

Mix or whisk in the remaining 4 eggs until blended. In a medium bowl, whisk the crème fraîche until it is perfectly smooth and then whisk in the milk.

Ingredients you will need

Creme Fraiche

Egg

Milk

Equipment you will use

Whisk

Bowl

Pour the egg mixture through a fine-mesh sieve held over the milk mixture.

Ingredients you will need

Milk

Egg

Equipment you will use

Sieve

Whisk in the salt, pepper, and thyme. (You can prepare the custard up to 4 days in advance before baking; cover and refrigerate. The flour, thyme, and pepper will settle to the bottom of the storage container and might stick to it, so whisk well before using.)

Ingredients you will need

Custard

Pepper

All Purpose Flour

Thyme

Salt

Equipment you will use

Whisk

Pour the egg mixture into the pastry shell. Put in the oven and bake for 10 minutes. Reduce the oven temperature to 325° and bake until the filling is just set, about 30 minutes longer (for me it was 40 minutes). When touched, the center of the quiche should feel slightly firm, not liquidy.

Ingredients you will need

Pastry Shells

Egg

Equipment you will use

Oven

Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly.

Ingredients you will need

Custard

Equipment you will use

Wire Rack

Serve warm or at room temperature. To reheat a fully cooled quiche, cover with foil and bake at 325 for about 15 minutes.

Equipment you will use

Oven

Aluminum Foil

Flaky Tart Dough

Ingredients you will need

Dough

-two 9-inch or 10-inch tart or pie shells-

Ingredients you will need

Pie Crust

Stir the salt into the water until dissolved. Chop the butter into small pieces (1/2 to 1 inch). I stash the water and butter in the freezer for 20-30 minutes before proceeding.

Ingredients you will need

Butter

Water

Salt

Take the top off the processor, sprinkle the flour-butter mixture with about half of the very cold water, replace the top, and pulse a couple of times. Then add the rest of the water and pulse until the dough begins to come together into a ball but is not completely smooth. You should still be able to see some butter chunks. (I think it is more common to pour the water through the feed tube with the top on while the processor is running, but that method usually leads me to over-process and still fails to distribute the water evenly.)

Ingredients you will need

Butter

Dough

All Purpose Flour

Water

On a lightly floured surface, divide the dough into 2 equal balls and shape each ball into a disk 1 inch thick. Wrap well and chill for at least 2 hours or up to overnight. I accidentally froze (instead of refrigerating) my dough for 2 hours before rolling out and found it especially easy to work with.

Ingredients you will need

Dough

Wrap

On a lightly floured surface or between two pieces of parchment paper, roll the chilled dough out 1/8 inch thick, rolling from the center toward the edge in all directions. Work as quickly as you can and give the dough a quarter turn every few strokes to discourage sticking. Carefully transfer the dough to a pie dish or tart pan, easing it into the bottom and sides and then pressing gently into place. Trim or flute exess dough at the rim as you like. Chill until firm to the touch, 30 minutes to 1 hour (or wrap well and chill overnight).

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Baking Paper

Pie Form

Tart Form

Preheat the oven to 375°. Line the chilled shell with parchment paper and fill with pie weights. For a fully baked shell, bake until the surface looks light brown, about 25 minutes (peek under the paper to check).

Equipment you will use

Baking Paper

Oven

Remove from the oven and remove parchment and pie weights. Return shell to oven and bake until golden brown, about 5 minutes more. Cool completely on wire racks before filling.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 298grams

cup + 5 tablespoons unsalted butter, very cold 237milliliters

crème fraîche 5larges

eggs 454grams

cups + 2 tablespoons all-purpose flour 3Tbsps

flour 1Tbsp

fresh thyme, finely chopped 10inches

Fully baked and cooled tart shell baked in a ceramic quiche dish, deep 10-inch tart pan, or 10-inch pie pan 1teaspoon

salt 158milliliters

water, very cold 237milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Mouton Cadet Bordeaux Rouge. It has 4 out of 5 stars and a bottle costs about 12 dollars.