Quiche is one of those foods that we always forget how much we enjoy until eating it. All it takes is one bite of that rich, custardy filling sitting on top of a flaky piecrust and we’re sold. Why bother eating anything else? What’s not to love about bite sized bits of bacon, cheese, and onion.
When it comes to savory tarts – Quiche Lorraine cannot be beat.
Many people are intimidated by the thought of making their own pie crust from home, but we promise it’s not hard at all! The key to achieving the perfect, flaky base is to keep it cold. Freeze your butter before you begin and use a box grater as you would with cheese to grate flakes of butter over the flour. This will speed up the amount of time it will take you to mix your butter and flour together. The faster the butter is incorporated, the less it melts while mixing. For a flaky crust, you really want your butter to melt in the dough while baking in the oven and not while mixing on your counter top.
You also want to make sure that you take the time to pre bake your pie crust before adding the custard filling. This is known as a blind bake. After you blind bake your pie crust you also need make sure you allow it to cool down. This will prevent the filling from soaking into the bottom of the crust leaving you with a soggy bottom. Let cool for at least 10 minutes, but longer if you can.
In essence, quiche is a simple dish requiring simple ingredients that you probably already have on hand: eggs, milk, butter, and flour. While the time it takes to make your own quiche from scratch may seem like it will be a lot of work, it really takes no effort at all.