Written By Cynthia Annett-Hynes Food / How to Cook / Main course / Recipes Nov 2, 2021 French Quiche—Revised SHARE VIA: Facebook Twitter PinterestOur apologies for an omission in this recipe in the Dec|Jan issue.In the instructions for making the filling, we neglected to add the milk to the cream and egg mixture.Here is the corrected recipe. Once again, our sincere apologies.French QuicheCelebrations may be a little different this year (like everything else in our lives). Whether you’re “zooming” with family or dining with your close-knit “bubble,” this elegant French quiche makes any occasion a little more special. Served for brunch or a light dinner, quiche offers a welcome change. By Denise MarchessaultA French quiche is all about the custard. With a texture as delicate as crème caramel, you can’t help but be seduced by its luxurious mouth-feel. This is a quiche that compels you to slow down and savour each bite. Not to be confused with the dense catch-all quiche; while tasty and quick to prepare, the two are not the same. “It’s almost sexual, a great quiche,” swoons legendary chef Thomas Keller in his cookbook Bouchon. The Michelin-starred chef refers to quiche as a “seductive pie.” Follow the baking secrets below and you, too, will be smitten.The custard needs to be baked gently at a low temperature. Because the pastry requires high heat, it’s necessary to pre-cook it before adding the custard. The twice-baked pastry inexplicably turns out perfect, defying all baking logic.Use a cake pan. Those lovely fluted quiche pans, with the removable bottoms, make beautiful tarts, but they don’t have enough depth for a decadent custard. Bakers sometimes use a metal ring mold or a springform pan, but a regular cake pan, 1½ inches deep, does the trick nicely. A deep pie plate works too, but I prefer the tidy symmetry of a cake pan.Don’t over-bake your quiche. It should come from the oven slightly jiggly in the centre; the residual heat will continue to cook it.Go easy on the fillings. Less is more when it comes to a light delicate custard. And layering the ingredients (filling, custard, filling, etc.), rather than tossing them in all at once, will prevent them from sinking to the bottom of the pie. Quiche can be adapted to nearly any filling, just be sure to use the ratios provided.A luscious custard merits a decent pastry, so for the love of your Cooking Goddess, make it from scratch. I’ve included my favourite pastry recipe, but feel free to use your own. The key to a good pastry dough is minimal handling—and it’s easy to achieve when pastry is rolled between lightly floured parchment paper and plastic wrap (on top). A freezer bag, cut open, even works better than standard plastic wrap—pastry simply doesn’t stick to it.You need patience. It takes hours for a delicate quiche to set. And, like most custards, it should be refrigerated overnight before serving.My quiche recipe combines sweet crab with smoky Black Forest ham in a custard flecked with sweet peppers. And, because every quiche deserves a partner, serve with a light garden salad. Enjoy with a crisp sparkling BC wine for a memorable, and not too heavy, meal.Crab and Tarragon QuicheMakes one 9½-inch quiche (about 6-8 servings) This beautiful French-style quiche is straightforward to prepare but takes a bit of planning because the pastry is pre-baked and the custard is best firmed in the fridge, preferably overnight. In my kitchen, anything that can be cooked in advance is company-worthy. This quiche doesn’t disappoint.Ingredients 1 recipe Flaky Pastry (see below) 6 Tbsp freshly grated Parmesan cheese, divided 1 Tbsp vegetable oil ½ cup onion, finely diced, about half an onion ½ cup red bell pepper, finely diced, about half a pepper Kosher salt 1 large clove garlic, finely chopped ¼ tsp dried chili flakes 1 tsp white wine vinegar or freshly squeezed lemon juice 2 oz Black Forest ham, finely chopped, about 2 slices deli ham 4 ounces cooked crab, shelled and picked over 1 Tbsp plus 1 tsp freshly chopped tarragon, plus more for garnish 1¾ cups whipping cream, room temperature 1 cup whole milk, room temperature 5 whole eggs, room temperature, lightly beaten ½ cup grated Gruyère cheese.You’ll need a 9½-inch cake pan lined with parchment paper with a few inches of overhang (to easily remove the quiche from the pan). Note: if your cake pan is smaller or larger than specified, you’ll need to adjust the custard and baking time accordingly. TIP: To quickly bring cold cream and milk to room temperature, combine them in a microwaveable bowl or glass jug and microwave briefly. To bring cold eggs to room temperature quickly, place them (in their shell) in a bowl of warm water for a few minutes. Preheat oven to 425°F.PastryPrepare the pastry dough according the instructions (recipe below). Make sure the cake pan is lined with enough excess parchment: you’ll need to lift the quiche from the pan by grabbing hold of the parchment. Roll the dough ⅛ inch thick and transfer it to the parchment-lined cake pan with enough excess pastry to spill over the pan, as pictured (this prevents the pastry from shrinking). The excess pastry will be trimmed after it’s baked. Use your fingers to gently press the dough along the pan’s base and sides to maintain its shape. Cover with plastic wrap and refrigerate for 60 minutes. Replace the plastic wrap with parchment paper, then fill the pan to the top with rice, beans, or pie weights. Bake in a preheated 425°F oven for 20 minutes, reduce the temperature to 375°F and cook for another 5 minutes. Remove the foil and pie weights and sprinkle the base with about half the Parmesan cheese. Bake until the pastry is golden and cooked through, about 10 minutes longer, covering the edges with foil if necessary, to prevent burning. Cool completely in the pan. Using a serrated knife, trim the excess dough from the cooled pastry shell.FillingHeat the oil in a large skillet and add the onion, bell pepper, and ½ tsp kosher (or table) salt. Cook over medium heat until the vegetables have softened, about 5 minutes, stirring the mixture occasionally to prevent burning. Add the garlic and stir until aromatic, about 30 seconds. Transfer the mixture to a medium bowl and add the chili flakes, white wine vinegar (or lemon juice), ham, crab, and tarragon. Mix to combine and set aside to cool completely. In a medium bowl or large measuring cup, combine the eggs, milk, and whipping cream with 1¼ tsp of kosher salt (or 1 tsp table salt). Mix until well combined.AssemblyPreheat oven to 325°F. Place the cooled, pre-baked pastry shell (still in its parchment-lined cake pan) on a baking sheet lined with foil or parchment paper for easy cleanup. To ensure the ingredients are evenly dispersed throughout the custard, the filling is layered as follows: Spread half the cooled vegetable/crab mixture along the base of the tart. Sprinkle with half the Gruyère cheese and the balance of Parmesan cheese. Pour half the cream/egg mixture on top. Add the remaining vegetable/crab mixture, followed by the cream/egg mixture and remaining Gruyère. Garnish with additional tarragon leaves, if desired.Bake in a preheated 325°F oven until the centre is softly set and still slightly jiggly in the centre, about 60-70 minutes. Turn the pan once during baking and cover with foil when the top is well browned. Cool on a wire rack and refrigerate (still in its parchment-lined cake pan) for several hours, preferably overnight. When completely cooled, lift the quiche from the cake pan by grabbing hold of the parchment edges. Bring to room temperature (quiche is traditionally served room temperature) or rewarm in a 275°F oven. Flaky Pastry Dough2¾ cups all-purpose flour 1 tsp table salt ½ lb lard or vegetable shortening, cut into 1-inch pieces 1 whole egg 1 Tbsp white vinegar Ice cold water Place the flour and salt in a large bowl and mix to combine. Add the lard or shortening and cut the fat into the flour with a pastry blender or two knives until the mixture is crumbly with some larger pieces along with the (mostly) finer particles. In a spouted measuring jug, combine the egg, vinegar, and enough ice water to equal 1 cup; mix with a fork. Gradually pour about half the liquid into the flour and mix with a fork, adding only enough additional water to make the dough cling together in an untidy mass. You likely won’t use all the water. When the dough becomes too difficult to mix with a fork, transfer it to a lightly floured work surface and shape into a disk about 1 inch thick. Cover with plastic wrap and refrigerate for at least an hour. Roll out the pastry as directed in the Crab and Tarragon Quiche recipe. Styling and Photography: Deb GarlickcorrectedcrabDenise MarchessaultMasterclasspastry doughquicherecipetarragon SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Comments are closed.