Quiched by a Baker

Good day everyone!

The long wait is over as I am super excited to share with you all this quiche recipe that I really love!

You know I highly admire the whole pate sucree, brisee making and take pride of this crust recipe I made, so this recipe is just one i truly like plus you can eat it at any time of the day!

A silky, creamy, savoury pastry like a quiche is nothing new to the market, the french have been making it a long time even before it wasn't a standard to use a short crust or puff pastry! 

But what makes a quiche so special is you can jazz it up whatever you like it to be. Just imagine a runny omelette or scrambled eggs with all the toppings you want. Sorta like an amplified pizza!

This recipe I'll be making is a Sausage Spinach Quiche or my Squichee (yeah, I'm weird like that)

So hope you guys like this recipe and let me know how yours turned out! 

You'll be needing:

For the fantabulous crust!:

280g All Purpose Flour

130g Unsalted Butter

1 teaspoon Baking Powder

30ml Heavy Cream/ Nestlé All Purpose Cream+ Milk

1 egg yolk

1/2 teaspoon salt

For the Filling:

5 whole eggs

1 egg yolk

200ml heavy cream or 125g heavy cream 125g Milk

1 packet or roughly around 100g of fresh spinach

2 beef franks, or any sausage to your liking

1 red onion/ shallots

your choice of cheese roughly around 100g can even up the amount if you want it cheesier

1/2 teaspoon salt

1/2 pepper

First you have to make the crust. or you could cheat this and just buy a frozen one. but its better if you make this on your own!

Combine flour, salt and baking powder. Then add the butter. Make sure your butter is cubed so you can easily manipulate it with minimal hand contact! This is called the "cutting stage" just because it was literally taking two knives and cutting the flour and butter until it becomes one and a little bit grainy. if you have hot hands (simple to know place your hands on your cheeks and if its hot then your hands are hot!) might as well save the energy and time and just place everything in a food processor.

going old school, plus help from the kids, this is a good recipe to play around, just rub flour and butter with your hands until you get something that is always called as corn meal in recipe books. I'd say something like cous cous? it should look like this:

once your flour looks like this (just added some spinach for design its optional you wont notice it once cooked hehe) add the heavy cream and egg yolk mix until you form a ball.

it shouldn't be super sticky, some dough may stick to your hands but very minimal or none at all.

Let this dough rest int the fridge for about 15-20 mins. then take it out and flour a counter top or place on top of parchment paper (2nd option super easier! saves a lot of time in cleaning as well!)

Roll the dough out an inch or two wider than your 8''pan.

Then just pinch the outer corners of the crust and poke it with a fork. You need to poke the dough with a fork so when we pre bake it (blind bake is what we call it in the baking world) no air will be entrapped thus making huge bubbles in the dough. looks nice, but the filling wont cook evenly.

rest this again for another 20 mins. 10 mins if in the freezer.

so all you have to do is blind bake the crust for 15 minutes, 375 Degrees F. Let it cool

For the filling, sauté your onions and diced beef franks together. 

Chop your spinach finely.

Add everything else and mix well.

Others usually use gruyere or swiss. I use anything available. today was mozarella
Parmesan Cheese.

This is a very useless step so if you don't wanna do this for the spinach might as well not.

But i just have a thing with fresh spinach as you cant really get them too clean here. So i blanche them.

Don't forget to shock it with ice water to stop it from cooking.

rolled them then minced them. I know what a useless step but I like to do this!

Next step is just add the filling into the crust.

Bake for about 35-45 minutes 350 deg F. At the 30 minute mark point check your quiche and if there is a wobbly center as big as a cup's bottom then take it out if not just check every 5 minutes.

Let it rest for about 10-20 minutes and you can dig in!

The french also serve quiches cold so you can wrap your quiche, freeze it or chill it, serve it anytime during tea or when you have guests, really fancy treat they'll be amazed you even had time to make a quiche!

Hope you guys enjoyed this recipe!

Have a great weekend ahead!

x