Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, flaky quiche crust. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Flaky Quiche Crust is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Flaky Quiche Crust is something which I’ve loved my whole life. They’re fine and they look fantastic.

The basic quiche crust ingredients are butter, flour, water, and a pinch of salt. Often, a tiny amount of vinegar (½ tsp) is added in the belief that it tenderizes the pie dough. Also, vinegar inhibits the development of gluten resulting in a flaky crust. What if my dough is too wet?

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

The ingredients needed to make Flaky Quiche Crust:

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

Stir in water, a tablespoon at a time, until mixture forms a ball. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

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 :)

With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. NOTES: I've never made this with canola oil. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies. This recipe is not suitable for baked pie crust shells.

So that’s going to wrap it up for this exceptional food flaky quiche crust recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!