Recipe of Any-night-of-the-week Flaky Quiche Crust

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, flaky quiche crust. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Flaky Quiche Crust is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Flaky Quiche Crust is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook flaky quiche crust using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Flaky Quiche Crust:

1. Make ready For The Crust
2. Get 1 Large Egg
3. Prepare 2 1/2 Tbs ICE COLD Water
4. Make ready 1 1/2 Cups All Purpose Flour
5. Take 1/2 Tsp Salt
6. Make ready 140 Gr UnSalted Butter - Cubed
7. Take For The Filling
8. Take 200 Gr Lardon - Smoked or UnSmoked
9. Make ready 50 Gruyere Cheese
10. Make ready 200 ml Creme Fraiche (I used Sour Cream - Also Good)
11. Get 200 ml Double Cream
12. Get 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
13. Make ready Pinch ground Nutmeg

Steps to make Flaky Quiche Crust:

1. 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
2. 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.
3. Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
4. 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.
5. Cut 3/4 of the Cheese into Cubes and Great the rest.
6. Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
7. 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.
8. Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)

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