From the melt-in-your-mouth crust to the simple yet gourmet-tasting filling, this quiche is set to please.
Prop and food styling by Anat Lebel | Photography by Boaz Lavi
The quiche uses a classic pie crust called pâte brisée which has a melt-in-your-mouth texture. Since the dough freezes well I always make a double recipe: one for immediate use and the other to put in the freezer already rolled out and wrapped well in plastic wrap.
YIELDS 1 10-INCH (26-CM) QUICHE
½ tsp salt ¾ cup (1½ sticks) butter cut into cubes 1 egg yolk beaten ¼ cup water
Put ¬flour and salt into a large bowl and mix. Make a well in the center and add the butter. Crumble it between your ¬fingers together with the f¬lour until you have a sandy consistency. Make another well in the center and add the egg yolk and water. Process with your f¬ingertips while gradually incorporating the ¬flour until it forms a dough. Alternatively use a food processor f¬itted with the steel blade or a mixer with the beater attachment.)
Press the dough into a 10-inch (26-cm) pan piece by piece. Start with the sides and then cover the bottom. Prick dough all over with a fork. Freeze for 10 minutes. (See tip.)
Preheat oven to 325°F (170°C).
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