Friday, 3 December 2010

Julia Child’s Quiche Recipe

I've summarized a 10 pages long and lengthy recipe into one. I hope this is helpful. For more detailed step by step, read the book Mastering The Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck. I wish you good luck.

The Pastry Shell:

  • - 141.7 g flour
  • - 113.4 g butter (cubed and chilled)
  • - Half tsp salt
  • - 4 tbsp of cold water
  • - Big pinch of sugar

Place flour, salt, sugar, and butter in a big mixing bowl. Rub the flour and fat together rapidly with the tips of your finger until the fat is broken into pieces the size of oatmeal /breadcrumbs. Don’t overdo it.

Add the water and blend quickly with one hand, fingers held together and slightly cupped, as you rapidly gather the dough into a mass. Then press the dough firmly into a roughly shaped ball. It should just hold together and be pliable, but not be damp and sticky.

Sprinkle with some flour and wrap it in greaseproof paper. Refrigerate for 2 hours.

Before rolling the dough, lightly floured the counter. You must be quick so it will not soften and become difficult to handle. Roll the dough with a gentle stroke and firm pressure, starting just below the centre of the dough rolling away from you.

Lift dough and turn it at a slight angle. Continue lifting, turning and rolling while sprinkling the dough lightly with flour to prevent sticking. Roll it into a circle 1/8 inch thick and about 2 inches larger all around than your baking tin. Line your baking tin. The dough should be used quickly as soon it had been rolled out to prevent further softening.

Line the pastry with buttered brown paper. Press it well against the sides of the pastry and fill it with dried beans to prevent the shell from collapsing. For quiche, partially cook the shell in 200 degree celcius for 8 minutes.

Quiche au Fromage de Gruyere.

  • · 3 eggs
  • · Half pt cream/half cream/milk
  • · Half tsp. salt
  • · Pinch of pepper
  • · Pinch of nutmeg
  • · 2 to 4 ounces grated Gruyere

Beat the eggs, cream, cheese, and seasonings into a mixing bowl until blended. Pour into pastry shell and distribute pea sized of butter pieces on top. Place in the top part of preheated oven and bake for 25-30 mins until quiche has puffed and browned. Slide quiche on to a hot dish and serve.

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