Gastronomy612′s Weblog

Crust (for a pie makes both top and bottom.  generous to use for 9 inch spring form pan)

2  C  APF
1 tsp salt
2/3 C Shortening
2 T Chilled butter
4 T iced water
1/2 tsp vinegar

Cut the fat into the flour until it in pea-sized balls (more fat distribution will make for a flakier crust). When mostly together add the vinegar and some of water, only until it holds.
A lot of crust recipes instruct you to ball up the dough, flatten it into a disc, cover with plastic wrap then put in the refrigerator for at least an hour. I prefer to ball it up, wrap in plastic wrap and place in the refrigerator for about 10-20 minutes. Any longer and I find it most difficult to properly roll out the dough to fit the form (in this case, a 9 inch spring form).
After fitting the dough to the form, wrap the form with plastic wrap, close to the dough (use dried beans to weigh it down if necessary) and place in the refrigerator for at least an hour.

After the crust has chilled, par bake it by covering and weighing down some tin foil on the dough and baking in a 400 degree oven for 10-20 minutes.  Take out and cool before proceeding with the egg batter.

Quiche Egg Batter

2 c. whole milk
1 c. half-and-half
1 c. heavy cream
7  large eggs
1 T. kosher or sea salt
1/2 t. fresh thyme
1/2 t. finely ground black or white pepper
1 scant pinch nutmeg or a few gratings of fresh nutmeg
**I used rosemary, smoked salmon, asparagus and spinach as well.
***Because the smoked salmon was seasoned enough, i should not have added the sea salt

Combine milk, cream, and half-and-half in a sauce pan, and heat over medium until scalded. Remove from heat, and let cool completely.

Put all of your ingredients into a large bowl, and whip with a whisk or hand blender until frothy and airy. Pour the batter into your par-baked quiche crust, and bake at 325° for approximately 90 minutes. Cool completely.