Chef Terrance Quiche
Prettier, well rounded, more delicious, and more sustainable than your average Quiche
Ingredients
Crust
- 75 grams Unsalted butter, chilled and cubed
- 45 grams Lard or organic vegetable shortening, chilled and cubed
- 220 grams All purpose flour
- 4 T ice cold water
- pinch salt
- pinch cane sugar
Custard
- 8-10 Large eggs 50 grams per
- 3 ½ cup Heavy cream
- 3 ½ Whole milk
- pinch Salt
- pinch Black pepper
Filling
- 1/2 cup Cooked and strained spinach
- ¾ cup Confit onion
- 1 cup Cheddar cheese, shredded
- ½ cup Gruyere cheese, shredded
Instructions
Crust
- Mix dry ingredients with fats until pea sized clumps form
- Mix in 1 T of water at a time until fully incorporated
- Wrap and chill at least 1 hour
- Roll out and settle into pie pan
- Partially bake the crust at 400ºF for 10-15 min
Filling and Assembly
- Mix all filling ingredients together well
- Layer crust with enough cheese to evenly and loosely cover bottom, next confit onions, then spinach and remaining cheese
- Pour custard on top, cover with wax paper or parchment paper
- Bake at 350degrees for 45 minutes
- Take parchment off and bake another 10-15 minutes until custard is slightly set
- Allow to cool for 30-45 min and serve
Notes
Organically Sourced Ingredients:
Red Tree Farmstead: Eggs and spinach
P.A. Bowen Farmstead: Aged cheddar cheese
Recipe contributed by Chef Terrance Murphy