2 recs: Quiche + Short Pastry (For Quiches And Tarts)

[Guest guest]

x-pst

 

Hi all,

 

I made this quiche and the recipe for quiche pastry (see below) the other

evening. Pretty tasty. Can't get enough quiche! This one has no cream,

etc. in it....so it *must* be diet food, right? haha

 

Brenda Adams

 

* Exported from MasterCook *

 

Southwestern Vegetable Quiche

 

Recipe By :http://recipes.alastra.com/pies-savoury/quiche01.html

Serving Size : 1 Preparation Time :0:00

Categories : Quiche

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pie pastry

5 eggs -- or egg whites

(or egg substitute)

1 pint cottage cheese

1 cup cheddar cheese -- shredded

1/2 cup green chile -- chopped

1 onion -- thinly chopped

1 1/2 cups broccoli -- chopped

(fresh!)

 

Beat eggs until frothy, add cottage cheese and cheddar cheese and mix

well. Add green chile, onion and broccoli and mix.

 

Spoon mixture into pie pastry and bake at 350 degrees for 25-35 minutes

(depending on altitude) or until it is firm and edges are slightly brown.

 

Best served hot, but does well kept in fridge and re-heated in microwave.

 

For variation try mushrooms, zucchini or other favorite vegies. The green

chile really adds a nice zip to the quiche but if you are not used to it or

can't find it in your local grocery, just leave it out.

 

Taste tested by Brenda Adams (adamsfmle)

 

 

 

 

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NOTES : I added a few black olives and 2 mushrooms. Then, I decided that

the mixture needed some milk (WRONG) and added 1/3 cup. I had a lot of

filling for the pan and it took over 35 minutes to cook... (more like 1

hour). I think it was mostly because of my additions.

I used a butter crust and 'blind baked' prior to adding filling. See

recipe called: Short Pastry (For Quiches And Tarts) from Le Cordon Bleu

Home Collection Quiches & Savories; also has directions for 'blind

baking.' - Brenda

 

 

* Exported from MasterCook *

 

Short Pastry (For Quiches And Tarts)

 

Recipe By :Le Cordon Bleu Home Collection Quiches & Savories

Serving Size : 0 Preparation Time :0:00

Categories : Crust - Quiche/Tarts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 2/3 cups all-purpose flour

1 large pinch of salt

1/3 cup unsalted butter -- chilled

1 egg -- lightly beaten

2 teaspoons water -- to 3

 

In a large bowl, sift together the flour and salt. Cut the butter into

small 1/2-inch cubes and place in the flour.

 

Rub the butter into the flour using your fingertips until the mixture

resembles fine bread crumbs.

 

Make a well in the center and pour in the combined egg and water.

 

Slowly work the mixture together with a palette knife or pastry scraper

until it makes a rough ball. If it is slightly sticky, add a little more

flour. Turn out onto a lightly floured cool surface and knead very gently

until just smooth (no more than 20 seconds). Wrap the pastry in plastic

wrap and chill for at least 20 minutes before using.

 

Chef's tip: This quantity of pastry is enough to line two shallow 7-8-inch

tart pans. If only making one tart, divide the pastry into two pieces and

wrap separately in plastic wrap. Use one piece and put the second one in a

plastic bag and seal airtight, to freeze and use another time.

 

Preparation time 10 minutes + 20 minutes chilling

 

Makes about 1 lb. (2 tart shells)

 

Lining a tart pan Be very careful when handling the dough to avoid

stretching it.

 

Place the dough over a rolling pin and unroll loosely over the pan. Press

the sides of the pastry into the flutes or sides of the pan by using a

small ball of excess pastry.

 

Use a rolling pin to trim the pastry edges. Gently but firmly roll across

the top of the pan. Refrigerate for 10 minutes.

 

Pierce the pastry shell with a fork to allow steam to escape during baking.

 

***IF a recipe asks you to Bake Blind - What it means***

 

Baking blind: Baking the pastry before adding the filling prevents the base

becoming soggy during cooking.

 

Crush a sheet of waxed paper lightly into a ball. Open out the paper, then

lay it inside the pastry shell.

 

Spread a layer of pie weights or rice over the paper; then press down

gently so that the weights or rice and the paper rest firmly against the

sides of the shell.

 

Bake according to the time specified in the recipe, or until firm. Remove

the weights or rice and paper.

 

If indicated in the recipe, rebake until the pastry looks dry and is evenly

colored.

 

Typos by Brenda Adams (adamsfmle)

 

 

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NOTES : A versatile dough for quiches and tarts, and is also one of the

easiest to make. Brenda's notes: I used salted butter and it was

fine. The amount of water seemed far too little... I added more in order

to work it even into a dry crumbly dough. I balled it up and chilled it

and that seemed to help. I wonder if the 'teaspoons' was printed wrong in

the book? I suggest using the amount called for and adding more, by the

teaspoons, if needed.

I think I would not have had enough for two pans... more like 1 + 1/4

leftover. Of course, I used a pan that was taller than a tart pan - I used

a standard 7 " metal pie pan, about an inch deep.