Through the Looking Glass

Thanks to everyone who posted a recipe. They will be saved and used, I assure you. I figured that, since it was Thanksgiving and since I was being brave, I might as well go all-out. So, here's the recipe I used, followed by how it turned out, etc.

First, the Pastry (this recipe makes a single crust)

1 and 1/2 cups all-purpose flour
Large pinch sea salt
8 Tablespoons unsalted butter, chilled and cut into small pieces
5-6 Tablespoons chilled water

Place flour and salt in a food processor and process to mix. cut the butter in chunks and add to the flour. Process, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry begins to hold together. Turn the pastry out onto a floured work surface and gather into a ball. Makes enough dough for a 10 and 1/2 inch tart pan.

OK, first of all, I didn't use a food processor and I used regular salt and probably about 1/2 teaspoon. I didn't measure, just poured it into my hand until I thought "Yeah, that's about right" and tossed it in. Second, both my and my mother's pastry cutters disappeared at some point in the last year. I started with the butter knife method, then - being a clever gal - suddenly thought that my hand potato-masher would probably be dandy at this...and it was! It took all 6 Tbsp of water, but remember that I live in the freaking desert where the very air sucks the moisture out of you. I started with 4 Tbsp, then added the other two when it became apparent it was still too dry to come together

Now, the actual Quiche itself.

6 large eggs
2/3 cup heavy cream or creme fraiche
1 cup milk
8 ounces Gruyere
Nutmeg, optional

Roll out pastry to fit a 10 and 1/2 inch glass or metal pie plate. Crimp edges, poke bottom with a fork and place the pastry in the freezer for 30 minutes.

Preheat oven to 425 degrees Fahrenheit.

Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven - remove pastry weights and aluminum foil and return to the ovven until bottom is golden, an additional 5 minutes. Remove from oven and reserve.

In a large bowl, whisk together the eggs, cream, and milk until thoroughly blended. Season with salt and pepper, then add the cheese and stir until well mixed. Turn the mixture into the baked pastry. Sprinkle the top with nutmeg if desired and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You can also stick a sharp knife into the center of the filling and if it comes out clean, the quiche is done.

Remove from the oven and serve immediately.

Right. I made some additions to the recipe, namely some carmelized onions and sauteed mushrooms. I did a small package of white button mushrooms, and about three large shitake mushrooms, and then two small yellow onions. I did them separately, and kept them in separate bowls until it was time to put them in the pastry. I also used 2/3 cup creme fraiche and then 1 cup of heavy cream (so it was particularly rich).

I used the only pie plate I had available, which wasn't really big enough and so I couldn't even put in all of the mixture. First, I did a layer of the onions in the bottom of the pastry, then added a layer of mushrooms on top of that, and then proceeded to add in the mixture. I then sprinkled the rest of the onions and more mushrooms (I probably used about 2/3 of the total mushrooms and all of the onions) on the top and into the oven it went.

Holy cow, does it puff up! I swear, it looked like a souffle! I wouldn't recommend the shaking method of testing doneness - because the top had done while there was still uncooked filling underneath. I know, because I was using the knife method.

Now, my issues - I need to get a thermometer for the oven because I think it heats cool - now I need to know how much cooler. I haven't done any real cooking in the oven since we moved in (no reason to) so this was my first time really using it. It took a LOT longer to get the pastry itself baked, and then it took about 40 minutes to get the filling to cook instead of 30. The top edges of the crust got a little too done in that time - so edge protectors or just some foil wraps are needed to prevent that. I think if it had cooked in the time stated in the recipe, it would have been fine.

The taste was marvelous, and the crust (with the exception of the slightly overdone edges) was excellent, too. The quiche does deflate soon after (I'd say...within 5-10 minutes) being removed from the oven.

Tags: cooking, food, recipe