Monday, August 25, 2014

The Perfect French Pate Brisee Quiche Crust

We make a lot of Quiche at our house. There are so many favorite recipes to choose from.
Since I'm Vegetarian I don't make the Classic Quiche Lorraine , but I love Asparagus Quiche, Mushroom, Tomato and Onion Quiche.

Here's the only crust that I make for all of the Quiche recipes.

1 3/4 C All Purpose Flour
1 Stick of Butter, cold and cubed
1 Egg
1 tsp of Creme Fraiche (French) or Sour Cream (American, if you don't have Creme Fraiche.
1 /2 tsp Salt

This make 2 crusts. You can freeze one if you're only making one Quiche. We seem to make two at a time.

In a large mixing bowl:
Sift Flour
Add Salt and whisk well.

Cut in the Butter using your fingertips.
You should end up with a coarse, sandy texture.

Make a well in the center.
Add the Egg and incorporate with a fork and then finish blending with a wooden spoon.
Add Sour Cream and continue mixing with a spoon, just to incorporate the Cream.
Add a bit of water if the dough appears to be too dry.
Knead it with your hands, gently.
Divide into two balls, wrap in plastic wrap and refrigerate the dough for 1 hour.
Let it it rest and get to room temperature before rolling to make the crust.
Continue the directions for the Quiche recipe that you choose.

Peace in the Kitchen!

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