Pate Brisé (Flaky Pie Crust):
Ingredients:
236 grams pastry flour, sifted
a pinch of salt
115 grams of salted butter
1 extra large egg yolk
4 tablespoons cold water
Lightly grease a 29 cm (11 1/4 inch) pie plate. Sift the pastry flour and the salt together. Cut the butter into small pieces and add to the dry mixture. Incorporate the butter into the flour with your hands until the butter is well incorporated into the flour.
In a small bowl, whisk together the egg yolk and the cold water. Add to the dry mixture. Incorporate the egg and water mixture to the dry mixture with your hands until a dough forms. Do not over mix as this will create a tough pie crust. If the dough is difficult to handle right away cover the dough and cool for 15 minutes in the fridge. Preheat oven to 180 Celsius (350 Farenheit). Roll out the pie crust to fit the pie plate. With a fork prick the pie dough and add some pie weights or dry beans to the pie plate before pre-baking the crust (this is to prevent the pie crust from rising in the oven). Bake the pie crust for about 15 minutes or until the pie crust is lightly golden in color.
Filling:
3 large white onions, chopped
3 large eggs
1 Tablespoon olive oil
200 mL 35% cream
100 ml milk
100 grams grated comté (or gruyère)
150 grams Dijonnaise mustard (à l'ancienne)
pinch of salt
Freshly ground black pepper
Chop the onions and sauté them in a large skillet with the olive oil. Once the onions are translucent, remove them from the pan and let them cool.
In a medium-sized bowl, whisk together the eggs, heavy cream, milk and cheese. Add the mustard and the cheese and mix well. Season with salt and pepper to taste.
Pour the mixture into a pre-baked pie shell and place in a 350 F (180 C) oven for 35 to 40 minutes or until quiche is golden. Let quiche cool slightly before serving.
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