What you want to do is start with good ingredients. These pies were made with King Arthur flour (they're celebrating 225 years this year!) and Cabot cheeses. Two of the very finest you'll find. Make sure you par-bake your crust, and go slow - a rushed quiche will puff and crack and that's just not pretty at all. Use milk if you like, I used heavy cream this time. Cheese should be shredded as fine as possible for best results.
Here are two excellent examples of quiche that are sure to please just about everyone.
This is the beautiful crust I used for both quiche. Buttery and cheesy and flaky - it's a divine vessel for delicious fillings!
Cheesy Pie Crust
Makes two 9-inch pie crusts
2 sticks cold unsalted butter - cut into small cubes
1 cup shredded Cabot Extra Sharp Cheddar Cheese
1/2 teaspoon salt
2 to 2 1/2 cups King Arthur All Purpose Flour
1/4 to 1/2 cup ice water
Directions:
Combine flour and salt in a bowl and set aside.
Add butter, and cut in until mixture resembles coarse meal
Drizzle 1/4 cup water evenly over mixture.
Work together until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, Add cheese and combine well
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or overnight if needed.
Roll and bake as directed.
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| This is the correct chorizo for this recipe. Bulk chorizo will add a different texture. |
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| Chorizo and Hatch Chile Quiche |
This one if for the guys! Spicy and full of flavor, they won't know it's a quiche unless you tell them!
Chorizo and Hatch Chile Quiche
Makes one 9-inch quiche
6 large eggs
1 c heavy cream or milk
2 chorizo sausages diced
2 c shredded Cabot Monterey Jack Cheese
one 9-inch pie shell - I used a springform pan - see recipe for Cheesy Pie Crust.
2.Cook chorizo in a small pan until browned. Drain well and pat on paper towels.
3. Blend eggs, cream and salt together until well combined. Place the chorizo, cilantro and chiles into the bottom of the pie shell. Top with cheese.
4. Pour the egg mixture over all. Bake until puffy and very lightly lightly browned and eggs are set, about 35-40 minutes.
5. Cool for 15 minutes before cutting.
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| Smoked Salmon and Asparagus Quiche before baking |
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| Smoked Salmon and Asparagus Quiche |
Cabot's Garlic and Herb Cheddar is so delicious in this! It adds just the right amount of herb and flavor.
Makes one 9" deep dish quiche
Ingredients:
6 large eggs
1 c heavy cream or milk
8 fresh asparagus spears
4 oz smoked salmon- chopped
2 c grated Cabot Garlic and Herb Cheddar Cheese
one 9-inch pie shell - I used a fluted pan with a removable bottom - see recipe for Cheesy Pie Crust
Directions:
1. Bake pie shell until lightly browned in a 400 degree F oven. Turn heat down to 350.
3. Blend eggs, cream and salt together until well combined. Place the salmon, asparagus cuts and cheese into the bottom of the pie shell. Arrange longer asparagus lengths into a pinwheel design on top of the cheese.
