Want to know the trick for a perfect the quiche? it’s easy if you are doing a small one used 1 egg and enough cream to reach 1/2 cup volume, a medium one: 2 eggs and cream to reach 1 cup, and so on. If you find that you are lacking liquid, you can always prepare more. Always bake the dough before adding the filling to have a crispy base. Fillers are fully modifiable. You can do it the day before or up to 3 days before serving. Keep refrigerated and reheated to 300F or 150C for 20 minutes or in the microwave. A classic that it’s always enjoyed.
Basic Quiche with mushrooms, corn, and leeks
- 1 pie crust or homemade (recipe below)
- 1 cup sauteed mushrooms
- 2 leeks cut in half lengthwise and then in half circles sauteed
- 1 cup cooked corn
- heavy cream (1 cup more or less)
- 3 eggs at room temperature
- 1/2 cup shredded gruyere or swiss cheese
- salt and pepper
- Preheat oven to 350F or 180C.
- Cover a quiche pan with the dough, prick with a fork and bake 10-15 minutes, until it is just golden.
- In the meantime saute the leeks in a pan with a tablespoon of oil at medium-high heat, stirring occasionally, about 8-10 minutes. Place the leeks in a bowl and in the same pan sauté the mushrooms.
- Cook the corn in the microwave according to package directions.
- In a Pyrex measuring cup place the eggs and add cream to make 1 1/2 cup total. Beat with a fork until they are integrated, about 30 seconds. Add salt and pepper.
- In the semi-cooked dough place the mushrooms, corn, leeks, and cheese distributing all well, cover everything with the egg and cream mixture.
- Bake for 40-45 minutes until golden.
- Turn off the oven and let stand 10 minutes in the oven.
- Serve hot or cold.
Dough for quiche or other savory pies
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon sugar, optional
- 1/2 teaspoon salt
- 125 grams of butter cold
- 1 cup of ice water
Cut the butter into cubes and return to the fridge for this very cool for 15 minutes.
In a large bowl mix the flour, sugar, and salt add the butter cubes and work with a fork (not hands) to incorporate the butter until crumbs the size of a pea. Add 1/4 cup cold water (no ice) work with a spatula until it forms a ball of dough, if necessary add more cold water with 1 tablespoon at a time. Knead gently about 10 times, wrap and refrigerate at least 2 hours before using. Roll on a floured surface.