unorthodoxchef

Over the years, I have experimented with recipes, trying to come up with the perfect quiche. My problem was, I didn’t like the fact that texture just tasted like scrambled eggs and a few ingredients thrown in.

And so, after many years of flops, I have found the best recipe for Quiche, and even your men will approve.

Source

Batter

1 1/4 cup cream cheese-room temperature

1 cup sour cream

2 cups half and half

2 cups heavy cream

7 eggs

1 tbsp salt

1 tbsp pepper

1 tbsp nutmeg

Method

• Using a hand held mixer or your kitchen aid mixer with the paddle attachment, add the cream cheese and sour cream and mix until blended.
• Add one egg at a time, making sure it is completely incorporated.
• Add your liquids and blend until smooth and silky.
• Remove from mixing bowl and add your herbs and spices at this point. Blend thoroughly.

Crust

6 cups flour

7.5 oz Margarine

7.5 oz whole butter

5 cups ice water

Method

• Cream your butters in a kitchen aid mixer with a dough arm attachment.
• Slowly add the water until completely incorporated.
• Add the flour and mix until dough is smooth.
• Wrap dough in plastic and refrigerate until your ready to build your quiche.

Rolling

• Use a pie, tart, or quiche pan, I use has 1 inch scalloped straight side. Spray the pan with nonstick spray.
• On a floured surface, roll your quiche dough out large enough to cover the entire bottom and sides of your pan.
• Press the dough into the pan, making sure it is tightly secured to the sides.
• Cut off any excess hanging over the sides.

At this point you are ready to build your quiche. You can add many other ingredients at this point to your liquid mixture.

Here are some really wonderful combo’s that work well with this batter:

• Gruyere, spinach, sundried tomato
• Asiago, broccoli, plum tomato
• Caramelized onion, mushrooms, tomato
• Honey Ham, cheddar cheese
• Strip steak, Asiago, sundried tomato, spinach

Baking

Preheat oven to 375 Degrees

Top off the quiche, meaning fill the dough with liquid batter, leaving about 1/4 inch space from the top.

Bake on a cooking sheet for close to 45 minutes or until the liquid has set. If you use a deeper pan it will take close to 1 hour.

Remove from oven, and let cool.

Pop from the quiche pan using a hot pad and your ready to serve.

 Tips:

•  The best part about this recipe is that you have no limits.
• You can add any vegetable, any meat, or throw in some fruit. It’s your choice.
• The flavors in this recipes has been adapted to work with just about everything.
• Just don’t go crazy and overfill the batter, or it will run down the sides and you’ll never be able to pop the quiche out of the pan.
• You will have leftover dough and batter. It really just depends on the size of the pan you are using.

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