Monday, July 18, 2011

Tartine's Quiche

 I love Tartine country bread and found a recipe of Tartine’s Quiche and thought; ‘this probably will taste great’. It has been a long time since we had Quiche. The last one had a delicious filling with caramelized onions, the same I use for my French Onion soup. But that tart shell was not good, and with a Quiche the shell is an important part.

I had a good feeling with this Tartine Quiche and went for it. I'm happy I did, it’s great! The secret ingredient is crème fraîche and a small amount of flour. I used home made yoghurt and this worked too. The crème fraîche is what makes the filling smoother.

The taste of the tart shell was creamy and it had a nice crust. The next day we eat the remaining piece with a salad. It is worth the wait; eat this Quiche the next day!

For filling you can use everything you like. The recipe called for Swish Chart; we didn’t have. So we made up our own filling. Next time I will make a Quiche with French Onions, it will be delicious too. I know for sure, because this tart shell is great.
 Flaky Tart Dough
10-inch tart or pie shells (I used a 23 cm pie dish) will serve 4 pieces for a meal.

This is what I used: ½ tsp. salt (I used table salt)
78 grams (1/3  cup) ice water
150 grams (1.5 cups) + 2 T. all-purpose flour
114 grams (½ cup) + 2.5 T. unsalted butter, very cold (I used salted butter)

23 cm pie dish
dried baking beans
parchment paper

This is what I did:
Important with this dough is to work quickly to prevent the dough from becoming warm.

Mix the salt with the water and stir to dissolve. Keep cold until ready to use.

Place the flour in the mixing bowl of the kitchen machine. Cut the butter into small pieces and scatter the pieces over the flour. Use the knifes to mix the butter with the flour in pieces the size of small peas. Drizzle the water-salt mixture over the flour and mix until the dough comes together in a shaggy mass. Remove from the machine and gently form a ball. The dough is not completely smooth.

On a lightly floured work counter, divide the dough into 2 equal balls and shape each ball into a disk 3 cm thick. Place them separately in a plastic bag and chill for at least 2 hours or up to overnight.

Preheat the oven to 190˚C/375ºF.

The same day or the next day: Place dough on a lightly floured surface and roll out to 1 cm thick. Make a circle by rolling from the center toward the edge in all directions. Use some flour to prevent sticking to the work counter. Transfer the round to the pie dish, easing it into the corners. Trim excess dough.

Cut a piece of parchment paper large enough to fit over the pie plate generously. Fill parchment paper with dried beans. 
Bake for about 25 minutes or until the surface looks light brown. Remove from oven and remove the weights and paper. Return the shell to the oven and bake until golden brown, about 5 minutes longer. Cool shell on wire rack until ready to fill.

This is what I used to fill the Quiche:
1 fully baked 23 cm Tart Shell Dough (recipe above)
5 large eggs
18 grams all-purpose flour
241 grams crème fraîche (I used home made yoghurt)
220 grams whole milk
1 tsp. salt
½ tsp. freshly ground black pepper
1 T. fresh thyme, finely chopped (I used dried thyme)
100 grams mushrooms, chopped
Garlic (pounded) and onions (chopped), as much as you like
50 grams bacon, in slices
tomatoes, as much as you like
 Preheat the oven to 190 C/375ºF.

Bake the onions with garlic until they are golden brown. Then bake the bacon until golden brown. Then bake the mushrooms until brown.
Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.

In a medium bowl, whisk the yogurt with the milk. Pour the egg/flour mixture through a fine mesh sieve in the milk mixture. Whisk in the salt, pepper and thyme (or other herb). Add the baked onions/garlic, bacon, mushrooms and tomatoes. Stir until well mixed.

Pour the mixture into the pastry shell. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 160˚C/325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm when touched.

Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 190˚C/325ºF for about 15 minutes.

Enjoy it like we did!

I found this recipe at LocalForage
I send this to YeastSpotting  and to BYOB 

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