Friday, October 1, 2010
Ham & Spinach Quiche (Best Crust Recipe)
There's only few things I don't have to ask my hubby to eat and he will keep asking me to give him more ..... chocolate chips cookie, chocolate cake and QUICHE!
In my previous post "Cheesy Ham Quiche", I made quiches in small tart pans but this time I changed to make in 9" pie dish and finally I got to try the recipe in my precious book which I bought it from England at Le Cordon Bleu 4 years ago. I went to UK for holiday and one of my list I must do that was visiting Le Cordon Bleu for inspection since I had plan to take course for patisserie. The staffs were very welcome and brought me to see classroom in the same time she also explained in details for patisserie course which I were interested. It was a great opportunity for me to visit there though I could not manage my time to take course as I wished but at least I got to buy 1 book from them "Desserts" Techniques of the world's most famous culinary institute with over 150 delicious recipes. I chose the short pastry recipe for my quiche crust and it was my first attempt from this book.
I used the recipe of Pate Brisee which is the short pastry for savory tart and for the filling of ham & spinach quiche I still used the same recipe as the previous cheesy ham quiche with some changes. Here is the recipes for both of crust & filling:
Ham & Spinach Quiche
Pate Brisee or Short Pastry Crust (for 9" tart pan) *Recipe adapted from "Desserts" by Le Cordon Bleu
Plain flour 200 g.
Salt 1/2 tsp.
Unsalted butter 100 g.
Egg (beaten) 1
Water 2 tsp.
(The recipe does not mention cold or room temperature water but for my experience I used cold water)
1. Sift flour and salt into a bowl then rub in the butter until form small crumbs.
2. Mix in the egg and enough water to bind the ingredients to a firm dough. Roll into a smooth ball and remove from the bowl.
3. Press like a disk and wrap with cling film. Chill in the fridge for 30 mins before use.
4. Roll out in circle shape with the thickness around 3-4 mm. and the size is bigger than the tart pan then place on the tart pan press the dough to smooth the tart pan and cut out the excess dough. Wrap and chill in fridge for 30 mins.
5. Bring it out from the fridge and use the fork to make holes on the dough at the bottom pan. Place foil on the dough fill with beans or pie weights and bake in preheat oven at temperature 190C 15-20 mins. Take out from the oven and remove the foil and pie weights and put in the oven to bake for another 15 mins.
Egg 100 g.
Egg yolk 1
Milk 60 g.
Whipping cream 95 g.
Seasoning with black pepper and salt
1. Combine all the ingredients except cheeses. Taste according to your preference.
2. Preparing topping by stir-fried diced onion, ham and spinach and fill into baked crust then pour the filling over the topping. Sprinkle mozzarella cheese and cheddar cheese.
3. Bake in preheat over 170C for 20-25 mins
I was very pleased about the result this time for both of crust and filling and it became my hubby the most favorite dish that he's always asking me to make or him even for me I also feel like eating this quiche every time I look at these photos. I would highly recommend this Pate Brisee recipe coz it's just right for buttery and crispness short crust which I ever had. You will not find any recipes again once you try this one :)