Quiche, Any Way You Want It | Recipe
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- Опубликовано: 15 сен 2024
- The best quiche has a tender, flaky crust, a silky, creamy custard, and, most of all, can be customized to no end. This crust is adapted from Rose Levy Beranbaum’s game-changing cream cheese pie dough. Inspired by rugelach, it’s just about impossible to mess up! GET THE RECIPE ►► f52.co/3rcwQjS
PREP TIME: 3 hours
COOK TIME: 1 hour 45 minutes
MAKES: 1 (9-inch) pie
INGREDIENTS
Crust
1 cup (128 grams) all-purpose flour, plus more for rolling
1/3 cup (40 grams) whole-wheat flour
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more
1/8 teaspoon baking powder
3 ounces cream cheese, very cold, cubed
4 ounces (1 stick) unsalted butter, very cold, cubed
1 1/2 tablespoons water, very cold
1 1/2 teaspoons apple cider vinegar
1 large egg white
Filling
1 cup heavy cream
1 cup whole milk
3 tablespoons all-purpose flour
5 large eggs
1 large egg yolk
1 3/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup grated cheese (see recipe link), divided
1 to 1 1/4 cups mix-ins, depending on mix-in (see recipe link)
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Хобби
That Crust looks amazing 🤩...I will definitely make this 👍
This is gonna be a great video, in quiche you didn't know 😉😂 (shout out to the Reba show for that iconic pun 😆)
Haven’t had a quiche in decades. My Grandma made one and it was delicious!
Love the music
Wow! 😍 What a delicious Quiche! A long time ago I made my last one. Time to do it again. Thank you very much for sharing and best regards! ❤
This is great I am going to make this for my kids! They will love it. I appreciate you sharing your talent with us. I also make RUclips videos and I feel so lucky to be able to learn from creators like you!
Looks amazing, I love quiche!
Yummy! Thanks for sharing
I’ve never used cream cheese in a pie dough. I’m gonna give it a try.
Same here. It would probably go superb with a pie that you have à la Mode.
Delicious😋💕😍❤️!
I really wish i had quartz stone or marble countertops ...Maybe i have to get a small slab for rolling out pasties or doughs .......The smooth surface makes it look so helpful...
There is a Jacque Pepin quiche on PBS where he doesn't pre bake the crust, I have followed that recipe and it comes out perfect. Was wondering why go to trouble of pre baking, it seems unnecessary.
Ever pre bake mine . It comes out great. Just adds more work.
I pre bake, but only for about 10 minutes. It helps to keep the crust from getting soggy but isn’t required. 40 minutes is way too long.
I don't use a crust in most quiches I make. Cuts a ton of carbs.
It's not a quiche then. It's a frittata.
I’ve never seen cream cheese put in a pie crust recipe. Can anyone tell me why please?
In addition to a more savory flavor, the cream cheese will prevent over-dried crust, which is good for extended baking. Please try it, it is a very good recipe.
@@JSAC66 thank you
Don't need to add the flour to custard if you're doing gf
40 minutes to par bake the pastry - Seems way too long?!?
I thought the same thing
Way too involved .
True, I simply buy frozen pie crusts from the supermarket. I mix a two to one ratio of milk to eggbeaters for the custard. I pick out the filling from the salad bar at the supermarket, where I can get different grated cheeses, an assortment of ham, bacon, or chicken, veggies like black olive slices, red pepper, cherry tomatoes, etc. When I get home, I can bang out several quiches quickly, and customize the fillings to individual family members. Once cooked and chilled, the quiches can be cut up into individual servings, then popped in baggies, and stored in the freezer to be heated in the microwave in a matter of a few minutes.