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|Janet in NC||
see if this works for Marilyn
Joined: Dec 9, 2005
Posted to Thread #30624 at 2:40 pm on Nov 25, 2018
1 cup flour
1 healthy pinch salt
5 tablespoons cold unsalted butter, cut into cubes the size of your thumbnail
1 tablespoon butter, for the pan
FOR THE FILLING:
7 ounces pancetta, sliced into short matchsticks
1 teaspoon grapeseed or neutral oil
7 ounces Gruyère, coarsely grated (about 2 cups)
2 large eggs
4 large yolks
2 cups heavy cream
Salt and pepper
A nut of nutmeg
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Mix flour and salt with a fork in a large bowl. Make a well in the center, and add the egg and butter. Mix all the ingredients, using the fork to mash the butter and beat the egg into the flour, until everything is blended together, roughly.
Spoon over the dough about 1 to 3 tablespoons of ice water, and mix together, using the fork or a plastic flexible pastry dough scraper. If using a dough scraper, press down on the dough and smear it a bit, to get the butter cubes to incorporate without letting the heat of your hands warm up the dough. Work quickly and with muscle.
Use your hands to quickly work the dough into a flat disc, and refrigerate an hour.
Butter a false-bottomed fluted tart pan, 8 inches wide and 2 inches deep. Refrigerate pan. Roll dough on a lightly floured surface to 1/8 inch, rotating every few strokes, to keep the disc round and even. Drop the disc over the tart pan, and gently press the dough into the bottom and side, allowing excess to extend beyond the top of the ring. Roll a pin over the tart shell, and remove the excess dough. Use your finger to press each flute of the fluted edges. Prick the floor of the shell with a fork several times, then freeze the shell for 20 minutes.
Set the tart pan on a baking sheet, line the shell with parchment and fill with baking beans. Bake at 425 for 20 minutes. Remove the parchment and the beans, and if bottom is not beginning to turn golden, return to oven for a few minutes until it starts to puff and toast golden. Let cool on a rack until ready to fill.
Blanch the pancetta in boiling water and drain, rinse in cold water, drain and then dry on paper towels. Heat the oil in skillet, and brown the pancetta over medium heat, then drain on paper towels.
Spread the cooked pancetta in the bottom of the pastry shell. Then sprinkle around the grated Gruyère, minus 1 loose handful.
Whisk the eggs and the yolks, then add the cream and whisk together until homogeneous. Season with salt and pepper and a few vigorous rasps of the nutmeg on a microplane. Pour the custard into the tart shell, place on a baking sheet and bake at 425 for 20 minutes.
Lower temperature to 400, and if the quiche is getting dark, cover loosely with foil, then continue baking for 10 or 15 more minutes, until the center just puffs and starts to crack, with a still-jiggly center.
Remove quiche from oven, and scatter remaining cheese across the top. Place on a wire baking rack to cool, remove the ring and let set at least 30 minutes before serving.
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BigGuy 16 hours ago
Nearly every baked custard made with eggs and dairy comes out better using evaporated milk since the milk has already been cooked. It's far more forgiving of cooking errors than heavy cream. Also, it's much cheaper -- $1 for a can of evaporated milk on sale versus $4 for a pint of heavy cream.
Use 1 can evaporated whole milk and 3 large eggs to make a custard; savory or sweet. Add a melted quarter stick of butter if you want it a richer taste.
Reply 20This is helpful
Andy Forelli 4 days ago
I've always enjoyed making quiche and used a recipe taken from my mom blended with Julia Child's recipe in Mastering The Art of French Cooking. My quiches have always been thoroughly enjoyed because of the steps taken and attention to detail. I love this recipe and the article you wrote.
Reply 19This is helpful
Jean, France (2/2) 1 day ago
And, for the filling: try this also: once the pastry shell is ready to be filled: instead of using grated Gruyère: cut the Gruyère (or Emmenthal) in large cubes and spread those on the empty shell, with the pancetta (or "lard fumé"), and fill with the liquid preparation of egg yolks/cream : once cooked, the cheese cubes will have melted "on site" and the sensation is great for you eyes or you palate...
Reply 6This is helpful
Passion for Peaches 1 day ago
Excellent recipe, made according to instructions minus the pork. Very tender, rich curd. Took bout 6 minutes longer (at 400 setting) in my oven. Used one carmelized onion with a few diced brown mushrooms (cook all until dark gold, deglaze pan and sauté until no liquid left) in place of pancetta. Pastry could use more flavor, though. May add ground spice or herb to shell dough next time. Maybe cumin?
Reply 6This is helpful
Other messages in this thread:
- 30624. see if this works for Marilyn - Janet in NC - 2:40pm on 11/25/18 (9)
- Oh, is this Gabrielle's Quiche recipe? Thank you, Janet!! I loved the hint in the - MarilynFL - 8:29pm on 11/25/18
- Yes it's the one from the NYT today it's on the front page, or it was this morning. Let me know if - Janet in NC - 8:48pm on 11/25/18
- I'll be traveling from now until Jan, but it's definitely going in the to-try pile [NT] - MarilynFL - 12:05am on 11/26/18
- Marilyn, I have been looking for a savory clafoutis and found one today have a look [NT] [LINK] - GayR - 9:52pm on 11/25/18
- Thanks Gay! What is table cream? Is that light cream or half & half? [NT] - MarilynFL - 12:12am on 11/26/18
- According to Martha S. it is Light Cream...... - GayR - 2:44am on 11/26/18
- Substitute for Light Cream....... - GayR - 2:54am on 11/26/18
- Thank You Haiku Gay. I learn something new each day. Onions are burning. - MarilynFL - 10:59pm on 11/26/18
- That recipe looks delicious and also looks just like a crustless quiche. So I went - Charley - 12:29pm on 11/26/18