COWGIRL QUICHE RECIPE - (4.5/5)
Provided by grinder
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F. FOR THE CHIVE CRUST: Lightly mix 2 cups of the flour with chives and salt in a mixing bowl or in the bowl of a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. The mixture should look like large crumbs and begin to cling together in clumps. Add the remaining 1/2 cup flour and mix lightly or pulse the processor 2-3 times. Do not over-mix this flour; it should coat the clumps. Sprinkle 1/4 cup cold water over the dough and with your hands or a wooden spoon, mix until the dough holds together, then shape into 2 discs. (You'll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer) Have ready 2 sheets of parchment paper that are each at least 12" square. Place one disc of dough between them. (If the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and then replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan. FOR THE FILLING: Slice leeks thinly, and then soak in cold water for 10 minutes to remove any grit or dirt. Drain well. Put mushrooms on a large baking sheet. Roast until golden brown, 15-20 minutes. Set aside. Meanwhile, in a large skillet over med-heat, sauté leeks in the butter until golden brown and beginning to caramelize, 8-10 minutes. Set aside. For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in leeks, mushrooms, grated cheese and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick! Pour mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow it to sit at least 10 minutes before serving. Place quiche on a cutting board and slice wedges with a serrated knife.
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Malik Rakha
[email protected]This quiche was okay. It wasn't anything special, but it wasn't bad either. I probably wouldn't make it again.
Jeanbatiste Youston
[email protected]This recipe is a waste of time. The quiche turned out horrible. I would not recommend it to anyone.
Md Atiqul Islam
[email protected]I tried this recipe and it was a total disaster. The quiche didn't set properly and the filling was runny. I'm not sure what went wrong.
OBAJIOBANYIN1
[email protected]This quiche was a disappointment. The filling was bland and the crust was dry. I won't be making this again.
Jahanzaib Rajput
[email protected]The quiche was good, but the crust was a little soggy. I think I might have needed to bake it for a few minutes longer.
Jeremy Royalty
[email protected]This quiche was a little too salty for me, but overall it was still good. I might try making it again with less salt next time.
Sk Roy
[email protected]I've made this quiche several times and it always turns out great. It's a perfect dish for brunch or dinner.
SHAHD Azzam
[email protected]This quiche was absolutely delicious! The crust was flaky and buttery, and the filling was rich and creamy. I will definitely be making this again.
Hiba Hiba
[email protected]This was my first time making quiche and it was a success! The recipe was easy to follow and the quiche turned out perfectly. It was a big hit with my family and friends.
SKM Shomon
[email protected]This quiche was delicious! The bacon and cheese were a perfect combination, and the crust was flaky and buttery. I will definitely be making this again.
Wasaja Ian
[email protected]I followed the recipe exactly and it turned out great! The quiche was fluffy and cheesy, with a perfectly cooked crust. I will definitely be making this again.
Arafa trevor
[email protected]This is the best quiche recipe I've ever tried. The filling is so flavorful and the crust is perfectly cooked. I highly recommend it!
Sani Howlader
[email protected]I made this quiche for a brunch party and it was a huge success! Everyone loved it and asked for the recipe. It's definitely a keeper.
Elleni Eixab
[email protected]This quiche was a hit with my family! The combination of bacon, cheese, and corn was perfect, and the crust was flaky and delicious. I will definitely be making this again.