Spinach and Leek Quiche
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- Опубликовано: 21 мар 2018
- Spinach and Leek Quiche (the secrets of the perfect quiche)
no more soggy bottom! #becauseittastesgood
pie dough making and baking instructions:
• Pie Dough (recipe by S...
1 pre-baked pie crust (I used an 11x1 inch tart pan)
For the leeks:
2 Tbsp olive oil (28g)
2 large leeks, white and pale green parts only, diced
Salt to taste
For spinach:
2 Tbsp olive oil (28g)
400g spinach
Combine cooked leeks and spinach and season to taste with salt and acidity (I used pomegranate molasses)
For the custard:
1 cup hot whole milk (242g)
1 cup cold heavy cream (242g)
3 large eggs (150g weighed without shell)
3.5 g salt (1.25 tsp Diamond Crystal Kosher or barely over 1/2 tsp table salt)
pinch of black pepper
pinch of nutmeg
40g grated gruyere
Bake at 325F until the custard sets.
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Хобби
Thanks Helen for a delicious Quiche and pastry shell recipe that got rave reviews from my family members including my son who first told me he "doesn't like Quiche". I clearly must practice the pastry shell part because mine leaked onto the cookie sheet under my tart pan the first time. The second time I used my standby ceramic Quiche dish that side-stepped my poor pie shell making technique. Always lots to learn!
So glad you enjoyed the quiche! We might be able to troubleshoot the leaking issue. Do you mean the butter oozed out of the dough and the bottom was greasy or do you mean the quiche filling leaked through it?
It was the filling. I blind-baked the pastry shell first. As you suggested I used foil and dry beans during this step. The shell was cool by the time I filled it with the veggies and custard. In a few minutes, before I got the quiche in the oven I could see some leakage that got progressively worse.
Pastry can be so unpredictable! Last week this happened to me with this very dish. It came out perfectly before and all of a sudden it leaked. I am currently retesting to figure out which little thing made the difference. Although this dough is extremely tasty, it seems very sensitive to small variations. Meanwhile, here is a vodka pie dough that is way less likely to result in a soggy bottom (because the butter is very thoroughly broken up). ruclips.net/video/_9hi64vAeJU/видео.html I have about 10 years of experience with this one and that's the one I use in my classes.
Hi Gordon,
I just tested several more quiches and here are some observations. Using this batch of dough for two 11 inch tarts is a risky. It requires you to roll the dough very thinly, which is not the safest thing to do for a quiche. I think using a smaller pan would be safer, or divide the dough unevenly and use a bigger piece for the 11 inch tart pan and the smaller piece for something else. I just found a tip from Thomas Keller saying that he rolls the dough a bit thicker for quiches than usual.
Another thing that helps is lining the dough with a circle of parchment paper first (just the bottom, no need to do the sides) and then with foil. I find that this dough can stick to foil just enough to create an occasional tiny crack when you remove the foil. This creates weak spots that will allow the filling to leak. But if you line the bottom with parchment, there is less chance that you'll damage the dough when pulling out the foil. I still like the foils ability to protect the edges from burning, but it doesn't come out quite as seamlessly as parchment.
I would also take an extra precaution and brush the dough with lightly beaten egg white as soon as it comes out of the oven after blind baking. The heat of the crust will cook the egg white sealing all the invisible tiny cracks. Oh pastry! Why does it have to be so particular? Thank you so much for your feedback. Thanks to you, I've retested this recipe and together we can make it more reliable.
Cheers,
-Helen
Wow!! Thank you for all this!! I will go back now and modify my word document on preparing the pastry shell accordingly. It is an excellent recipe and I really though the prep was easy and fun so with your suggested modifications I am confident I can get it right using my tin tart pan. I will keep the Vodka recipe handy too. All the best, Gordon
Merci Helen. You are gifted to make such great videos🙏🏽
MAGNIFICENT! Thank you Helen.
Thank you Helen your Quiche looks fabulous and so did your scarf! ♥️👍🏼👏🏼👏🏼👏🏼
This looks divine!! Thank you for this lesson!
On watching your video I’m excited to try this dish without delay! Glad that I have all the ingredients. And of course thanks Helen for inspiring video
Absolutely beautiful
Open the video. Press like. You can't go wrong with this channel..
Ah -- thanks :)
σωστός xD
Sostotatos file. kai ase tous alous na blepoun ton thymaraki petretziki
Absolutely love this recipe. This is my favorite quiche, making it 4th time already. Helen you are great!
so glad it came out well :)
I recently came across your channel and this recipe intrigued me. I had to try it. I just finished preparing it for my family and it's a hit! For the record, I prepared the pastry last night, wrapped and refrigerated it overnight. This morning I rolled it out into my glass pie plate, refrigerated it uncovered for a half hour and then blind baked it with parchment on the bottom and foil over the whole crust. I used sugar instead of dry beans as a pie weight. Since I used the whole Stella Parks recipe for the crust, it took a little longer to bake. Once baked, while it was still hot, I brushed egg white on the crust, added veggies (I used spring onions and spinach), cheese and the custard. I also added a little extra cream and the egg yolk from the egg whites used for brushing into the custard and then baked the quiche for 45 min. (I believe the extra cream and egg yolk were the reason for the extra 10 min. needed to bake). In any case, the crust was perfect, flaky and golden brown on the bottom, the filling tasty and creamy and even my picky eaters asked for more! Thank you!
So glad your quiche came out well. It's the only spinach dish my kids where my kids ask for seconds :)
#realcomment I am blown away by some of the things you know and how clearly you explain them. I am not an inexperienced cook but I do find myself learning loads from your videos as well as enjoying you take on classics. You and SousVideEverything are my two favourite cooking YT'rs
Been waiting for this one... Thanks, Ms. Rennie!
My pleasure :)
Very nice. Will make this today.
Very delicious
Yum!
Yummy delicious , tq soo much 👍💞
Love this receipt 😅
Thank you for a brilliant video. Was going to try and use my leeks and spinach today and your very well presented video popped up on my YT. Well done.
Regards from South Africa.
Totally off topic, but I love your outfit in this video ❤️
Hello Helen, first of all thank you for all of your videos, your Pie Dough 2.0 really helped me troubleshoot various things with this particular crust. I have two questions:
1) When scaling down, say to a 24cm quiche pan, would you keep a 1:2 egg/milk+cream ratio by weight?
2) Would convection help in baking quiches? I have the setting for my oven, but aside from croissants, it's never used.
Thanks!
I've already used that pie dough twice for Pasteis de Nata, which I can thoroughly recommend ;) But this time I prebaked it in a large Springform pan for quiche and a lot of the butter leaked out unto the oven floor, created a puddle, set off the smoke alarm etc ... It was still very good, but I wonder how I could have prevented that. The oven was at full temp (~ 170 C) when I put it in.
Hi Helen. How about a video on knives and how you maintain them?
Great idea. I'll put that in the queue. Long long ago, I made some knife maintenance videos, but the video quality was awful, and I now have more info to share :)
Nice. Thank you and I love your work.
Ah! quiche is awesome. We love you're videos and how clear your instructions are to follow. Guess what I'll be making this weekend :D
can't wait to hear how your quiche turns out.
What do you think of butter instead of oil or a combination of the two? More flavor? Something evil will occur? Also, can I use a regular pie pan without soggy bottoms or do I need to run out and get the correct pan?
Something evil will occur with butter?! Never :) You are welcome to replace oil with butter. Given that this dish already has a ton of butter, cream, milk, and cheese, the replacement might not be all that noticeable though. Any pan is fine to use. Just a warning that different pans bake at different speed. Google for my apple pie video to see my pan analysis. if using a glass pan, I suggest you put it in the oven without the baking sheet underneath during the blind baking stage. Otherwise, the glass bakes slower than metal.
Helen Rennie thank you Helen! I bought the pan anyway. ;)
I adore u😘😘😘
Helen: Your videos are awesome! I have two questions re. your quiche. How successfully can frozen spinach be used? And, it is hard to find leaks with anything more than a small amount of white stem. (I'm so disappointed in grocery stores these days.) What other onion do you suggest? Thanks so much! Ned
I’m salivating! Is there special handling for mushrooms if i want to add it to the quiche?
cook them until golden brown first.
@@helenrennie Thank you!
Can I swap kale for the spinach?
sure.
Hi thank you for sharing these recipes with us please if we don’t have leeks what we can replace with
yellow onions or shallots
@@helenrennie thank you
If you have wet fingers; you can easily grab any eggshell. Dry fingers don’t work at all.
I’m thinking some type of engineering
I could have sworn you said in one of your old videos that you were a computer major, maybe it was a science major though.
you got it. my major was computer science. if you could have picked it up from the videos, you must have watched a lot of them :)
Helen Rennie I’m currently studying computer science too. Wish me luck haha
the egg shell trick was a little epiphany.
Were you majoring in physics?
Наверное,интересно)а где русский?
Your major probably was astrophysics? No?
🤣
Nothing worse than a soggy bottom
never,never,nevr eat quiche or any pie from the point use the fork to slice edible piecesfrom the SIDES, cooking mythologey insists that the best flavor settles at the point therefore diners must never eat the point