Deep Dish Quiche With Garnishes Recipes

DEEP-DISH QUICHE LORRAINE

Steps:

• In the bowl of a food processor, pulse together the flour and salt. Add butter and pulse until the butter is the size of peas.
• In a small bowl, combine the sour cream and ¼ cup of ice water. Add half of the sour cream mixture to the food processor and pulse a few times. Add remaining sour cream mixture and pulse again.
• Pinch the dough between your fingers. If dough is crumbly and seems too dry, add 1 or 2 tablespoons more ice water and pulse until dough comes together into large lumps and all the dry flour is incorporated.
• Form the dough into a large flat disk, about 6 inches in diameter, and wrap in plastic wrap. Refrigerate until firm, about 1 to 2 hours.
• Line a deep 9-inch diameter cake pan or spring-form pan with 2 long pieces of aluminum foil, allowing a few inches of foil to hang off the sides of the pan.Lightly spray the foil with cooking spray.
• Roll out the dough on a generously floured surface and gently place the dough into the prepared pan, pressing the dough into the bottom of the pan. Trim off any dough that hangs over the edge of the pan more than 1 inch.
• Refrigerate dough-lined pan for 30 minutes, then freeze for 20 minutes. (Make Ahead: If you are planning to bake the quiche the next day, refrigerate the dough overnight at this point, and then continue with the remaining steps in the morning.)
• Preheat oven to 375 degrees F with the rack set in the lower-middle position.
• Line dough with aluminum foil and fill completely with pie weights. (If you don't have enough pie weights, you can use dried beans, or I have even used spare change before.)
• Bake 30-40 minutes, or until the edges of the crust are beginning to brown but the bottom of the crust is still light in color. Carefully remove the foil and pie weights and return the pan to the oven, baking until golden brown, about 15 to 20 minutes longer. (Now is a good time to start preparing the filling.)
• Remove shell from oven and brush immediately with egg white. Set aside while you prepare the filling.
• Reduce oven temperature to 350 degrees F.
• Cook bacon in a skillet set over medium heat until crisp. Transfer to a paper towel-lined plate and set aside. Discard all but 2 tablespoons of fat from the pan. Return to medium heat and add chopped onion. Cook, stirring frequently, until softened and browned slightly, about 10 minutes. Set aside and allow to cool a bit.
• In a large bowl, whisk together the cornstarch and 3 tablespoons of the milk. Whisk in the remaining milk, eggs, yolk, heavy cream, salt, pepper, nutmeg, and cayenne. Whisk until smooth.
• Sprinkle the cheese, onions, and bacon in the bottom of the crust. Gently pour the egg mixture over the top.
• Bake until top of quiche is golden and a toothpick inserted in the center comes out clean, 1 ¼-1 12 hours. Transfer to a wire rack to cool at least 30 minutes. (Do not serve immediately after baking as the quiche needs time to cool and set or your slices won't come out clean.)
• Enjoy!

DEEP DISH QUICHE WITH GARNISHES

Steps:

• Roll dough to a 15" round on a lightly floured work surface; trim edges. Fit dough into a 9" springform pan, letting dough fold over itself slightly around the edges so that it creates a gently pleated, rippled effect (the dough will extend above top of pan). Place pan on a rimmed baking sheet. Chill 1 hour, or freeze 20 minutes.
• Preheat oven to 350°F. Dock bottom surface of dough with a fork. Line dough with parchment paper or foil, then fill with dried beans or baking weights. Bake crust on baking sheet until top edge is golden, about 30 minutes. Using parchment, lift out beans, then continue to bake until surface of crust is set and lightly browned and feels dry, 35-40 minutes more. Transfer pan to a wire rack and let cool.
• While crust cools, reduce oven temperature to 325°F. Cook shallots, oil, and 1/2 tsp. salt in a small skillet over medium-low heat, stirring often, until tender and translucent, about 5 minutes. Remove from heat and stir in chives. Spoon filling into cooled crust.
• Vigorously whisk eggs in a large bowl or glass measuring cup. Whisk in half-and-half, pepper, 1 cup crème fraîche, and remaining 1 tsp. salt until combined. Pour custard over filling. Bake quiche until filling is puffed, set, and golden, 60-75 minutes. Transfer pan to a wire rack and let cool at least 1 hour. Release springform, then lift quiche off base using parchment overhang and transfer to a platter or cutting board.
• Serve with braised vegetables, prosciutto, crème fraîche, green goddess dressing, avocado, greens, and lemon wedges alongside for guests to dress their quiche as desired.
• Do Ahead: Crust can be baked 1 day ahead. Store uncovered at room temperature. Quiche can be made 6 hours ahead. Store uncovered at room temperature. Quiche can also be made 1 day ahead; cover and chill overnight. Bring to room temperature 2 hours before serving.

DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE

Steps:

• Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
• Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
• Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
• Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.

QUICHE

Steps:

• Preheat oven to 400 degrees.In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don't clean the pan.Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you'd like a little kick.) With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

CRUSTLESS ZUCCHINI QUICHE RECIPE

Steps:

• Preheat oven to 400 F.
• Place the shredded zucchini in a cheesecloth or thin kitchen towel, and squeeze over the kitchen sink, removing as much liquid as possible.
• Combine the eggs and heavy cream in a large bowl, and whisk well.
• Add in the shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper to the bowl, and whisk until all ingredients are combined.
• Add the zucchini, and stir well.
• Pour the mixture into a greased baking dish, and bake for 50 minutes, until the edges are browned and the middle is cooked.
• Let the quiche cool, then serve with fresh basil.