Melinda Lees Master Quiche Recipes

CLASSIC QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.

MELINDA LEE'S MASTER QUICHE RECIPE RECIPE

Steps:

• Preheat the oven to 375 degrees. In a 2 cup measuring cup, place the eggs and seasonings. Add enough cream to fill the measuring cup to the 1-1/4 cup level ( you'll need about 1/2 cup of cream). Blend together the cream and eggs mixture using a fork or whisk- just to incorporate thoroughly. Sprinkle the filling of your choice over the bottom of one 8-inch or 9-inch baked pie shell. Pour in the custard mixture ( the liquid should come up to about 1/4 -inch from the rim of the pie crust shell). Bake the quiche at 375 degrees for about 35 minutes or until the thin blade of a knife, inserted near the middle of the quiche (about an inch or so out) comes out clean. Cook's Note: The center should still be a little bit "jiggly" - the custard will complete cooking as it stands after baking. Suggested Fillings: 5-6 slices crisp, cooked bacon crumbled 3 ounces coarsely grated cheese Optional ( for cheese or any other filling) -sprinkle a little cheese over the top of the quiche and dot with butter before baking 1/4 cup, smoked salmon- chopped; add dill or parsley 1/2 cu to 3/4 cup, cooked broccoli or other vegetable of your choice, optional- add 1/4 cup grated cheese to vegetable 1/2 to 3/4 cup, diced sauteed ( or caramelized) onion 1/2 cup or as desired, leftover shredded meat or poultry diced, sautéed jalapeño or other chile (to taste) fresh snipped herbs of your choice