From King Arthur
Ingredients
Crust
- pastry for 9" single-crust pie
Filling
- 1 cup (113g) grated cheese (such as cheddar, Gruyère, or Swiss)
- 3 large eggs (used 4)
- 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon table salt
- 1 1/2 cups (340g) buttermilk or milk (I used a cup of half and half and 1/2 cup milk)
- 1/2 to 1 teaspoon dried herbs, such as basil, thyme, oregano, marjoram (would probably either omit this or just use a little thyme)
- 1 teaspoon garlic, minced, optional (I used a bit of garlic powder as I was in a hurry)
- 2 cups sautéed or roasted vegetables*
*See "tips," below.
*We used roasted red peppers, marinated artichokes, sauteed mushrooms and onions, and sauteed spinach.
Topping (optional)
- 1 cup (113g) cheese, grated
Instructions
Preheat the oven to 425°F with a rack at the bottom.
To prepare the crust: Roll the pastry into a 13" circle and fit it into a 9" pie pan or 10" round tart pan. Trim the edges so there’s a 1" overhang all around, and crimp as desired.
(We used our all clad 9 inch round cake pans and this worked well. The plopped right out with the nonstick spray.)
Sprinkle the bottom of the crust with a thin layer of the cheese. This seals it, preventing it from becoming soggy. Set aside.*
*we just added the cheese into the filling, like a traditional quiche.
To make the filling: In a medium bowl, beat the eggs, flour, and salt until smooth. Whisk in the buttermilk.
Stir in the herbs, garlic, vegetables, and
remainingcheese.Pour the filling into the prepared crust. Sprinkle with additional cheese, if desired.
To bake the quiche: Bake the quiche on the bottom rack for 15 minutes, then reduce the heat to 350°F and bake for an additional 35 to 40 minutes, until the crust is golden brown.
Remove the quiche from the oven and place it on a rack to cool completely before serving.
We did not put on the bottom rack and had to recook the crust on the cooktop! So don't do that!
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