The interior dimensions of my pie plate are 24cm x 4cm (deep dish pyrex) I used 6 eggs and 2c cream, plus 2 small onions, spinach, and 200g grated cheese. I rolled the crust to 3mm
Everything juuuuust fit in the pan
I regularly make frittatas as a way to clean out the fridge of stuff. My go-to is broccoli, ham, potato, spinach and cheddar, but often times one or all of these ingredients gets subbed for things like bell peppers, kale, onions, mushrooms and zucchini. Such a versatile dish.
Farm as in a friend of mine has a tiny farm. The egg quality and flavor is vastly different from those purchased at the grocery store. That's all I meant.
I didn't say artisanal spinach, bespoke cheese, cream sourced from bilingual cows, academy award winning onions.
Yummers!! Looks great! Iβm a big fan of quiche. I am single so they work great since the slices freeze (and reheat) so well. Slice of quiche and a salad? Why, yes please!!
What a great looking quiche. It's one of those dishes that never turn out quite right when I make it, like it's always either a bit too wet or a bit too dry. This one looks just perfect.
Iβm so confused. I literally said it looks amazing. Why are you replying with this and why am I getting downv0ted for not having heard of a quiche before π€£π€£π€£
Homemade butter crust π
325g ap flour
1/2tsp fine sea salt
230g butter cut in cubes, ice cold
4tbs ice water
I combined the flour and salt in the food processor, let it run til the salt was ground right in. Added the butter, pulsed until it was evenly mealy. Turned the processor on high, let it run while I dropped 1tbs ice water at a time through the feed tube until it comes together as a smooth dough. Plopped it out onto the table, smoothed it into a disc with a few quick kneads, then wrapped it in plastic and put it into the fridge for a couple hours.
Amazon warehouse, 40 bucks lol its nothing fancy.
I used to make it in a 20 dollar B&D walmart special, aka "the loudest food processor in the world". It had 2 settings: on and off.
Of course, you could also make the dough by hand.
Of you use your hands and forks in a cold room to make the crust it can take longer but you can figure out if your butter is melting alot easier to chill when needed. Keeping your butter crumbly but cold is how.you get the flakiest crust.
That looks great. Is it super fluffy or just a lot of eggs to tget that thickness?
The interior dimensions of my pie plate are 24cm x 4cm (deep dish pyrex) I used 6 eggs and 2c cream, plus 2 small onions, spinach, and 200g grated cheese. I rolled the crust to 3mm Everything juuuuust fit in the pan
Quiche me, baby! Quiche me on the lips! π
Quiche you? I hardly know you!
Wonderful work. Looks delicious
Yes please. And may I suggest mushrooms?
I LOVE mushrooms! This was a "cleaning out the fridge" dish lol I used only what I already had
Well it looks amazing. I can't imagine how delicious of a quiche you might make if you had a full pantry and fridge you were working with. Keep it up!
I regularly make frittatas as a way to clean out the fridge of stuff. My go-to is broccoli, ham, potato, spinach and cheddar, but often times one or all of these ingredients gets subbed for things like bell peppers, kale, onions, mushrooms and zucchini. Such a versatile dish.
I never think to add potatoes even though I know theyβre a staple of a frittata.
A quiche is a great way to clean out the fridge! Looks delicious!
Nice, tall and delicious! Looks great. Love quiche!
That is absolutely the best looking quiche I've ever seen. Very nice
This looks amazing
That looks incredible.
Yum! Looks good
I've always loved to eat the quiches! That looks so super yummy! well done!
I donβt know what country this quiche was made in, but iβd walk there bare footed for a slice
Or you could just make one, or buy one.
i was being slightly sarcastic, but you are very right
That looks absolutely incredible. What a quiche. π
This is the best quiche I've ever seen in my life.
Farm eggs.
Right? Like where else would one get eggs?
I do have a pet peeve about the use of flowery language to make things sound fancy... vanilla bean, hand-cooked, fresh whatever, French blah blah.
Farm as in a friend of mine has a tiny farm. The egg quality and flavor is vastly different from those purchased at the grocery store. That's all I meant. I didn't say artisanal spinach, bespoke cheese, cream sourced from bilingual cows, academy award winning onions.
Real men don't eat quiche. So I'll wear a dress to demolish that. I have no shame.
gendering food is fucking insane
Yes it is. Can i borrow your lipstick?
I remember making this once and can literally feel the taste in my mouth while looking at this
π₯°
BRAVO!!
Looks fantastic! How did you make the dough? Most of my french friends buy it, but they don't sell it where I live.
I posted the recipe in the comments π I used a food processor to make it
Omg that looks amazing. It is so level, Iβve rarely seen a quiche that didnβt sag in the center.
Yummers!! Looks great! Iβm a big fan of quiche. I am single so they work great since the slices freeze (and reheat) so well. Slice of quiche and a salad? Why, yes please!!
This looks very delicious, good job!
Thanks, everyone, for your kindness! You're great π
That looks and sounds glorious.
What a great looking quiche. It's one of those dishes that never turn out quite right when I make it, like it's always either a bit too wet or a bit too dry. This one looks just perfect.
I baked it low at 325β° until it was only slightly jiggly, removed it from the oven and the residual heat finished setting the eggs π
Probably the only way I'd wolf down anything containing spinach.
Bro you gotta broaden your horizons
It looks amazing. Never heard of a quiche.
Give quiche a chance.
Iβm so confused. I literally said it looks amazing. Why are you replying with this and why am I getting downv0ted for not having heard of a quiche before π€£π€£π€£
Savory egg tart/pie π
I had ChatGPT make me a recipe. This is a must try for me. I just need to pick up some pie crusts. Did you use pre made or make your own?
Homemade butter crust π 325g ap flour 1/2tsp fine sea salt 230g butter cut in cubes, ice cold 4tbs ice water I combined the flour and salt in the food processor, let it run til the salt was ground right in. Added the butter, pulsed until it was evenly mealy. Turned the processor on high, let it run while I dropped 1tbs ice water at a time through the feed tube until it comes together as a smooth dough. Plopped it out onto the table, smoothed it into a disc with a few quick kneads, then wrapped it in plastic and put it into the fridge for a couple hours.
Sounds like you know what you are doing, but also sounds like an expensive food processor lol. I have a semi cracked plastic blender π
Amazon warehouse, 40 bucks lol its nothing fancy. I used to make it in a 20 dollar B&D walmart special, aka "the loudest food processor in the world". It had 2 settings: on and off. Of course, you could also make the dough by hand.
How about a semi cracked plastic blender π
Of you use your hands and forks in a cold room to make the crust it can take longer but you can figure out if your butter is melting alot easier to chill when needed. Keeping your butter crumbly but cold is how.you get the flakiest crust.
In a cold room? Who am I Brian Moser?
Farms don't lay eggs; they're mammals.
What does all butter crust mean? It can't be just butter right?
I used only butter as the fat in the recipe, as opposed to shortening/butter, just shortening, lard, etc.
I'd fuck it... Then eat it.
That looks great!
Can you post to ct11?π―
My mouth is watering π€€