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Before you jump to Flaky Quiche Crust recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial Pertaining To Your Health.
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*We hope you got benefit from reading it, now let’s go back to flaky quiche crust recipe. To cook flaky quiche crust you only need 13 ingredients and 8 steps. Here is how you cook that. *
The ingredients needed to make Flaky Quiche Crust:
- Use For The Crust
- You need 1 Large Egg
- Use 2 1/2 Tbs ICE COLD Water
- Take 1 1/2 Cups All Purpose Flour
- Provide 1/2 Tsp Salt
- Use 140 Gr UnSalted Butter - Cubed
- Use For The Filling
- Prepare 200 Gr Lardon - Smoked or UnSmoked
- Provide 50 Gruyere Cheese
- You need 200 ml Creme Fraiche (I used Sour Cream - Also Good)
- Prepare 200 ml Double Cream
- Get 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
- Provide Pinch ground Nutmeg
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 :)
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