The Mother of All Quiches For Mother’s Day

Notes: A Roadmap for Any Quiche

Thick or Thin

One of your early decisions you will make is should you make a thin quiche or a thick one. Personally, I love my quiches thick and creamy, almost to the point where it resembles a Chicago deep-dish pizza. I use a 9-inch springform pan instead of the more traditional fluted tart pan. If you opt for the shallower tart pan, you will probably use a little less dough and need to adjust the cooking time down to about 30 minutes. Reserve any leftover dough for future quiches, tarts, etc.

A Few General Rules for Making Perfect Quiches

1. Always sprinkle grated cheese on the bottom of the cooked quiche shell. This will help to prevent the quiche crust from getting soggy, though disregard If you are making a classic quiche Lorraine.

Traditional Quiche Lorraine

PREP TIME: 15 minutes | COOK TIME: 1 hour + 30 minutes | SERVES: 8

  • 1 recipe cream filling
  • 8 ounces of diced bacon

Flaky Pastry Dough

Yield: one quiche

  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • ½ pound cold unsalted butter, cut into small pieces
  • ½ cup cold water

Baking Blind

No, this is not the moment to close your eyes or to cook in full darkness, but rather a simple technique to keep the quiche shell from getting soggy.

Cream Filling (yield one Quiche)

This is the basic cream filling for all quiches. Only use heavy cream; milk has the potential to curdle when it cooks.

  • 3 large egg yolks
  • 2 cups heavy cream
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.

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