Directions: |
Directions:Step 1
To prepare pastry at home.
1. In a food processor, add flour, sugar, and salt and pulse to mix,
2. Cut up the frozen butter into small pieces. Place half of the butter in the fridge.
3. Add half of the butter to the flour and pulse until it resembles coarse meal. If you do not have a food processor, use a pastry blender or fork to cut the butter into the flour.
4. Add the rest of the butter from the fridge and pulse the flour until all the butter and flour resembles crumbs.
5. Slowly add water a tablespoon at a time to the flour and pulse again. The dough should not be sticky and do not over work it..
6. Remove the dough from the food processor and empty on to a floured working surface.
7. Work the dough with your hands.. Do not over knead the dough like bread to form gluten.
The dough should look broken up and crumbly. Form a ball and divide into 2 pieces.
8. Flatten the dough balls into disks with your palms and cover with plastic wrap. Refrigerate for minimum of 2 hours or overnight.
9 . Remove from the fridge and lightly flour the work surface, flatten the dough forming a large circle with a rolling pin. The dough should be larger that the size of the 9" pie dish so that it covers the dish completely, at least 2" bigger..
10. To transfer the dough to the dish, fold the circle into half and half again and place on the dish. Open the dough on the pie dish.
10. Leave an inch of the dough hanging over the pie dish.
11. Gently press in the bottom and sides with a small piece of left over dough so that the dough fits properly in the dish..
12.Using a knife trim off excess dough and crimp the edges with your fingers.
13. Put the Pie dish in the fridge for 30 minutes before cooking.
14. To get a perfectly cooked quiche, you could blind bake the crust.
15. Cover the pie crust with parchment paper and fill with dried beans or rice.
Bake for about 20 minutes. Remove the parchment paper and beans or rice. Cook again for another 15 minutes at 375º. Let it cool before adding the filling.
Prepare the Quiche filling
1. Preheat oven to 375º F.
1. Add olive oil or butter and sauté onions and garlic.
2. Add mushrooms and bell peppers and cook until the onions are translucent..
3.. Blanche the broccoli florets, and add to the mixture.
4. Add half of the chopped parsley.
4. Add all the spices, cook for a minute and take off the heat to cool.
5. In a bowl, whisk the eggs, add milk and mix well.
6. Add the broccoli mixture into the eggs and mix.
7. Add half of the grated cheese. Since the cheese has salt do not add too much salt.
8. Pour the egg mixture into the pie dish with crust which should be in the fridge for about 20 minutes if it is not blind baked.
9. Sprinkle the rest of the cheddar cheese, nutmeg, parsley and the parmesan cheese.
10 Bake for about 40 minutes until the sides are crisp and golden brown and the middle part is done.
11. Use a toothpick to check if the middle is done.
Serve with a tossed Salad. |
This recipe for Broccoli, Mushroom and Spinach Quiche is from