I did name myself the Dairy Gourmet.
a little narcissistic ….maybe…
but, I am a curator of sorts…an expert taster and tester if you will..
when it comes to
fantastic Dairy Kosher recipes.
I make no apologies.
it is just one of my things..
If things were a little different in my life these days,
I would open up just a Quiche cafe…
where all I would serve are large slices of beautiful rustic looking quiches, perfectly made in
all imaginable varieties..
sweet, savory, with cheese, with out cheese,
the list is endless.
the taste, the melt-in-your mouth butter crust,
the light as air fluffy custard…
a symphony of absolute
with every forkful.
Every time I make myself one, I dream just a little…
I can see it so crystal clear in my head…
rows and rows of quiches, in every size,
in every shape, in every flavor…
welcome to the Quiche Cafe…
have a slice.
Rule #1 & only to a Perfect Quiche Crust is: ICE COLD BUTTER & INGREDIENTS!
Perfect Quiche Crust Every Time Recipe:
note: This recipe makes a double batch of quiche crust. I like to make two quiches at a time, one to serve immediately, and another that I freeze in slices (tightly wrapped), so that I have a quick lunch or dinner option when I don’t have time to patchke in the kitchen.
2 1/2 cups flour
1 tbsp. sugar
1 tsp. kosher salt
2 sticks ICE COLD butter, cut into pieces and kept super cold until using.
1/3 cup of vodka (or you can use ice water)
1/4 cup sour cream
1. In a food processor, pulse together the flour, sugar & salt till just combined.
2. Sprinkle the butter over the flour mixture and process again till just combined, and the butter is the size of large peas.
3. In a small bowl, whisk together the vodka and sour cream.
4. Pour the vodka mixture into the processor and mix until the dough forms (5-6 pulses
5. Divide the dough into 2 even pieces and flatten into a round disk. Cover the disks entirely in plastic wrap & refrigerate for at least an hour or over night
6.Before rolling into your pie shell, let the pie dough sit on counter for 10 minutes to soften
7. Pre bake the dough weighted down with a double layer of foil and some pie weights (or beans) in a 350F oven for 25-30 minutes. Let cool slightly, and then fill with quiche custard. The pie shell must be warm when the filling is added.
Quiche Custard Filling Recipe:
Anything can go in a quiche – choose your favorite combo of veggies, cheeses and fish if you so desire. The real key to a perfect quiche filling is the custard that you pour on top of them!
The Quiche that I made myself the other night was sliced tomatoes, sautéed onions, mushrooms & spices, and some sliced smoked lox.
5 large eggs
2/3 cup heavy cream
1 cup whole milk
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 cup White Cheddar or Mozzarella Cheese ( I usually use a mixture of both)
2 tsp. Fresh chives or Basil (optional)
- Whisk all the ingredients together in a large bowl until completely mixed together.
- Add whatever sauteed vegetables or fish you desire to the bottom of your quiche crust
- Pour the custard filling over the vegetables till almost the top. (there might be extra egg mixture depending on how much vegetables you have)
- Bake the quiche in a 350F oven till the top is browned and the center is set but soft (40-45 minutes)
These recipes are a combination of adapted recipes I took from American Test Kitchen & Ina Garten’s Barefoot Contessa book