Choosing the Perfect Crust for Your Quiche: A Simple and Versatile Option

For many quiche enthusiasts, the crust is the most crucial component of this beloved dish. After all, a good crust can make all the difference in terms of texture, flavor, and overall satisfaction. In today's recipe, we're going to focus on a simple yet effective crust made with just four ingredients: oil, water, salt, and flour.

To start, we'll begin by mixing together 1 cup of flour and a pinch of salt in a bowl. The key here is to get the salt evenly distributed throughout the flour, so take a moment to mix it up thoroughly. Next, we'll create a small well in the center of the mixture and add in our cold canola oil. Yes, you read that right – cold canola oil is essential for creating a flaky and tender crust. Simply pour the oil into a cup and let it sit in the fridge until it's chilled to perfection.

With our oil ready, we'll now add in a few tablespoons of cold water. The amount of water needed may vary depending on the humidity in your kitchen, so don't be afraid to experiment and adjust as needed. Simply stir the mixture up until it comes together in a cohesive ball – no need for advanced thinking or complicated techniques here! If the dough feels too sticky, add a bit more flour; if it's too dry, add a drizzle of water.

Once our dough has come together, we'll use clean hands to knead it just until it's smooth and pliable. Don't overwork the dough – you want it to still have some texture and character. If you find that your dough is too sticky or too dry, now's the time to adjust. With our crust ready, we can move on to rolling it out into a perfect circle.

To roll out the dough, we'll use two pieces of parchment paper as our guide. Simply place one sheet of parchment on top of the dough, followed by a second sheet – this will help prevent the dough from sticking and allow us to achieve a perfectly smooth surface. Using a gentle touch, we'll roll out the dough until it reaches the desired thickness. Don't worry if it's not perfect – a few imperfections will only add character to your quiche crust.

Now that our crust is ready, we can move on to filling it with our favorite ingredients. In this recipe, we're using a delicious spinach-artichoke mixture made with fresh spinach, canned artichoke hearts, heavy cream, and a blend of spices. We'll simply pour the filling into our rolled-out crust and spread it out evenly.

The Art of Filling Your Quiche: A Guide to Success

When it comes to filling your quiche, there's no one-size-fits-all approach. The key is to experiment and find the perfect combination of ingredients that will satisfy your taste buds. In this recipe, we're using a classic spinach-artichoke mixture made with fresh spinach, canned artichoke hearts, heavy cream, and a blend of spices.

To start, we'll begin by chopping up a handful of fresh spinach leaves. Don't worry if they're not perfectly uniform – a bit of texture will only add to the dish's charm. Next, we'll drain and chop 1 can of artichoke hearts – be sure to rinse them thoroughly to remove any excess salt or preservatives.

In a separate bowl, we'll mix together 1 cup of heavy cream, 2 eggs, and a blend of spices including salt, black pepper, and red chili flakes. Yes, you read that right – chili flakes can add a surprising kick to your quiche! Simply stir the mixture up until it's smooth and creamy.

With our filling ingredients ready, we'll now combine them in a single bowl. Add the chopped spinach, artichoke hearts, and cream mixture together and stir until everything is fully incorporated. Don't be afraid to add a bit more cream or eggs if needed – you want your filling to be smooth and creamy.

The Secret to Freezing Your Quiche: A Game-Changer for Busy Home Cooks

One of the most convenient aspects of this recipe is its ability to freeze beautifully. In fact, quiche is one of those dishes that freezes almost perfectly well, making it an excellent option for busy home cooks who need a reliable backup plan.

To freeze your quiche, simply pour the filling mixture into a separate container and let it cool to room temperature. Next, cover the container with plastic wrap or aluminum foil and place it in the freezer until it's chilled to perfection.

When you're ready to bake, simply remove the quiche from the freezer and place it on a baking sheet lined with parchment paper. Bake according to your oven's instructions, and voila! Your quiche will emerge golden brown and deliciously baked.

Tips for Serving Your Quiche: A Guide to Enhancement

When it comes to serving your quiche, there are a few key considerations to keep in mind. First, don't be afraid to experiment with different toppings – from parmesan cheese to sumac pickled onions, the options are endless.

One of our favorite ways to serve this quiche is with a tangy dollop of sumac pickled onions. Simply slice up some red onions and soak them in a mixture of sumac, vinegar, and water for at least an hour before serving. The result is a crunchy, flavorful topping that complements the rich creaminess of the quiche perfectly.

Another key consideration when it comes to serving your quiche is temperature control. When baking, make sure to keep an eye on the crust – you want it to be lightly golden and crispy, but not overcooked or burnt. And when serving, consider pulling the quiche out of the oven just a minute or two before serving – this will allow the cheese to melt and the flavors to meld together beautifully.

A Delicious Quiche Recipe: Bringing It All Together

Now that we've covered the basics of making a delicious quiche crust and filling, it's time to put it all together in one amazing recipe. Here's what you'll need:

For the crust:

* 1 cup flour

* 1/2 teaspoon salt

* 1/4 cup cold canola oil

* 2-3 tablespoons cold water

For the filling:

* 1 cup fresh spinach leaves, chopped

* 1 can artichoke hearts, drained and chopped

* 1 cup heavy cream

* 2 eggs

* Salt, black pepper, and red chili flakes to taste

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a bowl, mix together the flour and salt until well combined.

3. Add in the cold canola oil and stir until the mixture comes together in a cohesive ball.

4. Gradually add in the cold water, stirring until the dough is smooth and pliable.

5. Roll out the dough to a thickness of about 1/8 inch, using a gentle touch to avoid overworking the dough.

6. Pour the filling mixture into the rolled-out crust and spread it out evenly.

7. Bake for 30-40 minutes or until the crust is lightly golden brown and the cheese is melted and bubbly.

That's it! With these simple tips and tricks, you'll be well on your way to making a delicious quiche that will impress even the most discerning diners. Happy baking!

"WEBVTTKind: captionsLanguage: enhi everyone and welcome back to another episode of dinner with Danielle here on kosher comm tonight's dinner is another super basic staple for you it's for those nights when you want something not heavy and meaty and that's something SuperDuper dairy we're going quiche baby that's right in my mind Keisha's are about two things it's about the filling and it's about the crust you need a really good crust but so many crust recipes out there have margarine this crust recipe is all about the oil it is four ingredients including oil water and salt so really one ingredient and it's very very simple to make come I'm gonna show you start with a bowl of flour add in a pinch of salt for seasoning mix that up to get the salt through make a little well in the center we're gonna add in some cold canola oil canola oil that I poured into a cup stuck in the fridge that's it add that right to the center a few tablespoons of cold water I'm gonna reserve a little bit to see how we go depending on the humidity in the kitchen you may need more or less of it and we're just gonna stir this up it is literally that simple to make this quiche dough you don't need any advanced thinking to make this dough there's no chill time there's no rest time you make it and use it it's literally that easy once the dough feels like you can't work it anymore with a spoon just take some clean hands get in there give it a few squeezes until the dough comes together you're looking for the dough to come together you don't want it to be too sticky or too dry something that's really easy to work with we're just gonna split this in half right now you can make two quiches or you can take half wrap it in saran wrap and stick it in the freezer for the future now we need to roll this out but we want it to transfer really easily into our baking dish so what we're gonna do is we're going to use two pieces of parchment paper and we're gonna roll out the dough in between them this way when we're finished we can lift up the parchment paper and use it to help us get the dough in the pan let's get out our rolling pin it's a really nice dough it's really really easy to work with it's not too sticky it rolls out super easily because it's not too dry and it's just a really good blank canvas for all the different flavors you want to put it in a quiche once you have your dough rolled out to anywhere from an eighth of an inch to a quarter of an inch thick we're gonna get it into our pan this is dinner though so don't get out of ruler and start measuring the thickness of your pie dough whatever it is it's fine we're gonna use the bottom sheet of parchment take it right over our baking dish and lay it right on top gently nudging it around the center watch this magic gently peel away boom perfect quiche crust every time so easy no margarine so few ingredients no resting time there's really no reason not to make this peel away any edges sometimes I leave the edges because I like when they get crispy and crunchy and Carvey they're delicious you can make it look pretty if you want we're gonna leave it more rustic now it's time to talk about fillings let me get this cleaned up he'll be right back if you've been hanging out here at kosher comm for a while now you know that I love everything spinach artichoke that combination is so yummy and so delicious see my spinach artichoke burgers you can use any combination you want the main measurements you need here are the egg and the heavy cream otherwise you can throw in sauteed mushrooms you can switch up the cheese you can put in peppers you can make a just spinach quiche there are so many combinations really whatever vegetables you have in your fridge or in your store or in the country you live in that's as far as you can go with a case it's a blank canvas so today back to my love for spinach and artichokes we're going with that I have some frozen spinach here that I drained really really well once it was defrosted I'm adding in some frozen artichokes they come as a whole heart all you do is you trim away any rough spots you can feel very easily chop them up we're gonna add that right to our spinach mixture I have some mozzarella cheese because that's delicious we're just gonna put a little bit of that in the mixture because we're gonna save the rest for the top I'm gonna get golden and bubbly some part of me John no daddy I know some onion because everything really means a little onion I have my lightly beaten eggs you really want to get those beaten before you put those in here otherwise you'll see like some white clumps that's the egg white in your mixture and you really want to make sure that that's fully blended before you add it to your mixture heavy cream the good stuff not half and half not skim milk heavy cream give that a mix sprinkle of salt good amounts of salt and some freshly cracked black pepper you can go ahead and throw some red chilli flakes in here I won't be upset about it give that a really good mix you want to get everything incorporated YUM look at those colors you could see the giant pieces of artichoke sticking out that is so delicious the only thing I'll say for the artichoke is that you might be tempted to use a canned artichoke or jarred artichoke it's not recommended the frozen whole artichoke hearts just have much more artichokey flavor all right we're gonna get this poured right into our super duper easy quiche dough there we go spread it out oh look at that look at that so if you wanted you could easily double the filling mixture and make to two of the spinach-artichoke reaches at the same time and pop one in the freezer quiche is one of those things that freezes really really beautifully so let's say you were gonna make this one night for supper and then you want it to save it for the end of a fast day or a time where you know you have a lot of work going on and you need dinners this is a really good option for that we're gonna use the rest of our mozzarella cheese to top the quiche with yeah and then our part was on obviously if you don't like parmesan you could leave it out I don't know is there somebody that doesn't like parmesan though that's just that's crazy okay we're gonna pop this into a 350 degree oven for about an hour depending on your oven it could take a little bit longer a little bit less you'll see it though you'll see those edges of crust when they get nice and golden and when the top of your quiches goals in and you see like a little bubble enos from the inside popping out you know it's done once the crust of the pie is lightly golden and you have this really nice brown and bubbly cheesy tap you know that your Keshia is done pull it out of the oven let it sit for two minutes that everything can tighten and come back together and then serve it up I love to serve this quiche with the sumac pickled onions I love that like bright acidity against the really rich creamy quiche but you can do what you want every pie is a personal pie if you try hard enough serve this baby up and dig in for a delicious light dinner thank you so much for joining us for this recipe and more delicious recipes be sure to head on over to kosher comm thanks for watching everyone see you next time\n"