Quiche
Ingredients
At a glance
Restaurant Recipes
Lunch Entree
Serves
8-12
The Crust
1 1/2 cups flour
1 stick unsalted butter
1 medium egg
1/3 cup ice water
The Custard
8 eggs
2 cups heavy cream
3/4 tsp salt
1/4 tsp black pepper
2 lbs. extra sharp cheddar cheese
8oz of desired quiche filling (bacon, ham, veggies, etc.)
1 1/2 cups flour
1 stick unsalted butter
1 medium egg
1/3 cup ice water
The Custard
8 eggs
2 cups heavy cream
3/4 tsp salt
1/4 tsp black pepper
2 lbs. extra sharp cheddar cheese
8oz of desired quiche filling (bacon, ham, veggies, etc.)
Methods/steps
The Crust
Combine the flour and butter in the work bowl of the mixer. Mix on low speed until butter is well incorporated. Add the egg and ice water and mix until the dough forms. It should be soft, but not sticky, if crumbly add a splash more water to hold together. Turn onto a lightly floured surface and let rest for 20 minutes. Roll the dough out to the size of the baking dish. Place into the baking dish and crimp the edges of the crust. Refrigerate the dough in the baking dish for at least an hour.
The Custard
Combine the eggs and cream, mix well. Season with salt and pepper. Set aside. Grate 2 lbs. extra sharp cheddar cheese
To Assemble
Remove pie crust from refrigerator. Fill the bottom of the pie with 8 oz. of grated cheddar cheese. Place 8oz of desired quiche filling (bacon, ham, veggies, etc.) on top of the cheese. Place another 24oz of cheddar cheese on top of the filling. Create a well in the middle of the quiche and fill with the custard. Shake gently to let settle. Place on a parchment line sheet tray. Bake in a 300F degree oven for 1 hour. Rotate the tray of quiche. Then cook for 45 more minutes.
Serve the hot quiche on a 12” Simon Pearce plate. Garnish with 3 oz of house greens dressed in house vinaigrette.
Combine the flour and butter in the work bowl of the mixer. Mix on low speed until butter is well incorporated. Add the egg and ice water and mix until the dough forms. It should be soft, but not sticky, if crumbly add a splash more water to hold together. Turn onto a lightly floured surface and let rest for 20 minutes. Roll the dough out to the size of the baking dish. Place into the baking dish and crimp the edges of the crust. Refrigerate the dough in the baking dish for at least an hour.
The Custard
Combine the eggs and cream, mix well. Season with salt and pepper. Set aside. Grate 2 lbs. extra sharp cheddar cheese
To Assemble
Remove pie crust from refrigerator. Fill the bottom of the pie with 8 oz. of grated cheddar cheese. Place 8oz of desired quiche filling (bacon, ham, veggies, etc.) on top of the cheese. Place another 24oz of cheddar cheese on top of the filling. Create a well in the middle of the quiche and fill with the custard. Shake gently to let settle. Place on a parchment line sheet tray. Bake in a 300F degree oven for 1 hour. Rotate the tray of quiche. Then cook for 45 more minutes.
Serve the hot quiche on a 12” Simon Pearce plate. Garnish with 3 oz of house greens dressed in house vinaigrette.
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