Flaky Quiche Crust. Preparation In a small mixing bowl, whisk together the egg and ice water. Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. Jump to the full Pie Crust Recipe.

Flaky Quiche Crust By adding Bacon you will make quiche Lorraine, or mushrooms for a mushroom quiche. This delicious recipe is so much cheaper than ready-made pie crusts! Cook both at the same time.

Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, flaky quiche crust. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Flaky Quiche Crust is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They're nice and they look fantastic. Flaky Quiche Crust is something that I have loved my entire life.

Preparation In a small mixing bowl, whisk together the egg and ice water. Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. Jump to the full Pie Crust Recipe.

To begin with this recipe, we have to prepare a few components. You can cook flaky quiche crust using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Flaky Quiche Crust:

{Get of For The Crust.
{Take 1 of Large Egg.
{Make ready 2 1/2 Tbs of ICE COLD Water.
{Prepare 1 1/2 Cups of All Purpose Flour.
{Take 1/2 Tsp of Salt.
{Get 140 Gr of UnSalted Butter - Cubed.
{Make ready of For The Filling.
{Prepare 200 Gr of Lardon - Smoked or UnSmoked.
{Get 50 of Gruyere Cheese.
{Prepare 200 ml of Creme Fraiche (I used Sour Cream - Also Good).
{Take 200 ml of Double Cream.
{Take 3 of Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing).
{Make ready Pinch of ground Nutmeg.

The crust was flaky and delicious. Unlike other pie crust, flaky pie crust does not have sugar in it. It makes it perfect for savory meat pies, fruit pies, and quiche. Some recipes use butter as fat because it renders, well, buttery tasting crust.

Instructions to make Flaky Quiche Crust:

In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms.
Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess..
Put into Freezer for 20-25 mins - this needs to be very cold before filling is added..
Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels..
Cut 3/4 of the Cheese into Cubes and Great the rest..
Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg..
Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden..
Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :).

This crust is so flaky and tender. Flaky and rich from the cheese. I was a bit leary of the amount of flour--it's not enough compared to other quiche pastry recipes but it does work. Make quiche according to recipe directions. The crust turned out flaky as promised.

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