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Recipe : ** Mushroom And Shallot Quiche / Crust

Mushroom And Shallot Quiche / Crust
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Course:
Appetizer

Practical information

  • Prep time
    10 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    2 h
  • Ready in
    2 h 40
  • Price
    Very friendly budget
  • Rate:
             
 
Do ahead: Dough can be made 1 day ahead. Keep raw chilled. Can be baked 6 hours ahead.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Cakes Sweets and Ice-creams
Tags:
quiche, shallot, raw

Recipe's Ingredients

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  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 large egg
  • 1 teaspoon cold water
  • 1 large egg white, lightly beaten
  • 350 g all purpose flour
  • 120 g (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

  • Recipe preparation steps

  • 1
    Blend flour, salt, and sugar in processor. Add butter; using on-off turns, process until coarse meal forms.
  • 2
    Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on-off turns, process just until moist clumps form.
  • 3
    Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour.
  • 4
    Butter 9 and a half inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
  • 5
    Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes.
  • 6
    Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes.
  • 7
    Brush lightly with egg white. Cool. Let stand at room temperature before using
  • Ready !



 

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