#Xmas Kitchen 2018 Pâte Brisée

Introduction:

1. I have tried to find the perfect recipe for a pie crust
2. to use making a Quiche Lorraine
3. My mistakes in the past:
4. I did not roll the dough between 2 pieces of baking paper (…this is a #MustDo)
5. I did not roll the dough thin enough. (…must be 2-3 mm thick)
6. I did not leave enough dough around edges (…pastry shrinks)
7. I did not use a ring as baking form. (see FOTO).
8. This lets dough rest on cooking sheet instead of bottom of a form.
9. The heat from the cooking sheet assures a crisp bottom on the crust.

Utensils:

• rolling pin
• 2 sheets baking paper
• ideal is a pastry cutter but you can use a fork
• 1 culinary ring form  25 cm

Oven:  Fan/180 C

Ingredients:

• 90 gr butter
• 180 gr flour
• pinch of salt
• 2 Tbs cold water
• sugar  (5 gr)
• 2 egg yolks

Instructions:

1. Mix flour, butter, salt, sugar …add egg yolks…mix…add water….mix.
2. Wrap dough in kitchen foil and let it rest in fridge 1 hour or overnight
3. Roll out dough between 2 pieces of baking paper
4. Place dough in form on cookie sheet in fridge 30 min
5. Using baking paper with ‘bean weights’…
6. Bake the crust ‘blind’.
7. Bake 25-30 min (check to see if it is golden brown)
8. Take out of oven and let cool

Quiche filling:

1. 1 cup milk
2. 1/2 cup shredded (Swiss) cheese
3. snippets of cooked bacon or ham ( optional for vegan quiche)
4. 2 eggs + 2 egg yolks
5. Salt and pepper
6. Sprinkle cheese and bacon on warm crust.
7. Place cookie sheet in oven…
8. This is important so you don’t spill filling while
9. wrestling with the oven door or rack.
10. …pour mixture eggs and milk into crust.
11. Bake:  Fan/180 30-35 min