Quiche

Chef: Patty Pereira

Yield: 7 ea quiches

Ingredients:

Crust base - Yield: 3-4 quiche

  • 6 Cup Organic Flour
  • 1 Pound Cold Raw Butter, 1" cubed
  • 1 ½ Cup Cold Water

Egg base - Yield: 1 quiche

  • 2 Quart Egg Yolk, liquid
  • 2 Quart Whole Barista Milk (not raw)
  • ½ Tbsp Kosher Salt
  • 1 tsp Black Pepper

Directions:

  1. Prepare the crust by mixing the Flour and Butter in the stand mixer with the spade beater attachment, then, add ⅔ of the water to begin forming the dough, slowly adding additional water until a smooth dough forms

  2. On a floured surface, portion the dough into 3-4 balls, then roll out a smaller dough ball into a circle that will line a 9" springform pan.

  3. Store the remaining rolled out dough forms on a tray, separated with parchment paper, and refrigerate for 3-5 days

  4. For the Egg base, mix all ingredients until combined

  5. Poor the egg mixture into the dough-lined pan [1] and bake at 350 deg F for approx. 30 minutes until the center is set

Notes:

  • [1] At this stage you can add your ingredients into the wet mixture, e.g. asparagus, goat cheese, prosciutto, salami, pitted olives, tomatoes, bell peppers, wilted greens, pre cooked winter squash..get creative!