I’ve made quiches before for home ec class back in RG, crustless though. While testing recipes for the party, I made these bacon and spinach quiches which I really wanted to include in the menu but I couldn’t fit it into my prep schedule.
Making these were fun though! I love savoury food as much as sweet, but it’s harder to make savoury food that I can bring for people to try.
Make-shift pie weights! Cheap, easy and can be re-used every time!
Excellent when lightly toasted so that the crust is flaky and crumbles in your mouth~
Shortcrust pastry (Pâte Brisée) Recipe
Originally from Simply Recipes (Link), re-written for those without a food processor below. If you do have a food processor, this recipe is slightly easier, but making pie crust without a food processor isn’t very difficult as well. Do head over to the simply recipes site if you do intend on making this with a food processor!
Yield: Makes 1 pâte brisée crust, enough for 1 9-inch tart. Double the recipe to make a pie with a bottom and top crust.
- 1 1/4 cups all-purpose flour, plus extra for rolling
- 1/2 teaspoons salt
- 1/2 teaspoons sugar (increase to 1 1/2 tsps if making a sweet tart)
- 113g (1 stick) unsalted butter, very cold/frozen (If you don’t have a food processor, just stick the block of butter in the freezer without cutting it up into cubes)
- 3 to 4 tablespoons ice water
- Whisk flour, sugar and salt in a large bowl until well combined.
- Take the frozen block of butter and grate it into the bowl containing the flour mixture. (This makes sure that the flour can be quickly incorporated with the butter before it starts getting warm, a big problem for hot and humid Singapore)
- Either use a large wooden spoon or your hands to cut the butter into the flour until you have a mixture that resembles a course meal, with many butter pieces the size of peas, as per the picture below (Source: LivingWellSpendingLess). Uneven butter pieces are not a problem, they actually help make the crust more flaky (Y). I like using my hands for this because I feel like it helps me judge the texture of the mixture better, but sometimes when the weather is really warm, I place the bowl on a tray with a little ice water in it, and also leave a bowl of ice water and a towel next to me, where I can soak my hands to make them cold and dry them before cutting in the butter.
- Add 2 tablespoons of ice cold water to the mixture and mix. Add more ice water, a tablespoon at a time, until the mixture just barely begins to clump together. Pinch some of the dough to check for readiness – if it holds together, it’s ready. If not, add a little more water and mix again. Try to keep the water to a minimum as too much water will make the crust tough.
- Tip the mixture from the bowl and place on a clean, smooth surface. For an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called “fraisage”. (I tried this and it worked well!) Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky.
- Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)
- When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
- If making a pie, place the dough on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
- If making the mini quiches/pies, use any round cookie cutter of the right size to cut out pieces of the dough and place directly into the pie dishes.
To blind bake the crust:
- Pre-heat oven to 218 degrees celsuis.
- Place a piece of baking/parchment paper on the pie dough in the pie dish and fill it with pie weights (dry beans work just as well and definitely cheaper too). Make sure that they cover the bottom of the pie and press against the sides of the pie. The weights on the bottom will keep the pie from puffing up and the weights against the sides will keep the sides from sagging as the crust bakes.
- Bake for 12-15 min until the edges are very lightly golden. Remove the crust(s) from the oven and remove the baking/parchment paper with the pie weights in them.
- Put the crusts back in the oven and bake for another 5 min.
The quiche filling:
As for the filling, I didn’t really measure out the ingredients. Here’s what it consisted of:
- 4 large eggs
- 1 cup heavy cream
- Chopped fresh baby spinach
- Bacon, fried
- Swiss cheese
- Salt and pepper
Whisk together the eggs, cream, salt and pepper in a large bowl. Layer the bacon, spinach and cheese in each/the quiche and pour the egg mixture over it. Bake at 170 degrees celsius for about 20min, or until the filling is set and golden.
Note: Next time I’ll try blanching the spinach first so that they look more cooked (wilted-y) instead of still holding their leaf shapes.
Okay that’s all!
In other news, I got a new stand mixer!! Show it off with a picture soon hahaha very very happy!!!! Thanks hotgang, as embarrassing as our name is ❤