Egg-a-Day #6 - Quiche with Homemade Pie Crust

troublemakers today we are going to make a quiche out of the Julia Child cookbook and we're gonna follow the pie crust recipe out of the Tara O'Brady cookbook I am no expert at making pie crust for sure we'll just see how it turns out today before we get to the pie crust let's talk about bacon Mr Troublemaker maker said you have to show them to bake the bacon I have already taken the bacon off of these racks but this is what I put into the oven at 400 degrees I cut my bacon in half to bake it it just fits on these racks more easily stick it in the oven at 400 degrees keep an eye on it and when it's at the point where I want it to be I take it out bacon made ahead of time so that we can set it aside and get to it when we need it so let's get started on this pie crust Tara O'Brady's recipe calls for two and a half cups of all-purpose flour two and a half cups or 320 grams this is perplexing to me because flour is 120 grams per cup 120 times two half is 300. that's the difference in went with 310. I mean it's dough you add flour and as you need it this is my scale that I use I've had it for a billion years a teaspoon of salt that's this salt boom cold butter cut in into cubes scatter the butter over the flour and then my favorite part of this recipe with the pads of your fingers squish each cube of butter into thin flakes in a motion similar the first time I read that something clicked in my brain and I was like that's how you make butter go into flour you do this so we're gonna plant the flower once all the butter has been squashed chill the mixture for 30 minutes here we go grab each little Cube and you squish it because I do take a scatter shot approach to incorporating the butter into the flour I do use a pastry cutter to just kind of go through the whole thing one last time make sure I didn't miss any butter cubes into the fridge with you we're gonna separate an egg this is how I separate eggs I just you [Music] I'm just going to toss the egg white in with the eggs that are going into the quiche next add one teaspoon of apple cider vinegar to the egg yolk and stir it up pour that into a one cup measuring cup then add enough ice cold water to make a total of a quarter cup or 60 milliliters of liquid and give it a stir there we go the flour and butter has been chilling for 30 minutes so we drizzle the liquid over the dry and then we start to sort of incorporate it together with a butter knife after a few stirs abandon the knife and use your hands or a spatula to pick up stray flour and press it into the damp pockets of dough continue collecting the dough together this way pushing and smearing the mass against the bowl this will not only incorporate the flour but also create long sheets of fat within the dough in a lazy person's version of Visage a classic pastry technique if the dough seems dry Stingily dip in more ice water is needed this is looking good to me there's a little bit of stray flour but I don't want to overwork this dough and I don't want to make the dough dry I think this will come together when it chills inside the Saran Wrap This is ready to go into Saran Wrap okay we want to make a dough a big flat disc of dough kitchen's a little warm today too because I'm also making granola there's always something going on in the Troublemaker Baker kitchen Tara O'Brady says I feel this binding helps the dough in the end encouraging the dry ingredients to fully absorb the wet and I agree with her pasta dough goes to a similar like Saran Wrap phase and I bind that stuff up as tight as I can get it I think it makes it come together just make a nice homogeneous blob 30 minutes into the fridge okay it's been half an hour let's get the dough out of the fridge start by Rolling the dough out into a long rectangle you're going to fold that into thirds like a letter turn it roll it into a long rectangle again and fold it into thirds again do that a third time and then a fourth time divide the dough into half this recipe makes two crusts rest it for one hour in the fridge for the crush you're going to use the other crust can stay in the fridge for up to two days or in the freezer for up to a month okay we're back we have our very well rested dough out of the fridge the dough can be stiff and a little hard to work with at first when it's cold but just keep at it I use a tapered French style rolling pin because for me it makes it easier to roll and tidy up the outer edges of the dough Aaron McDowell at bake it up a notch on food 52 is my favorite baking goddess here on YouTube one of the many things I learned from her is that it's best to dock the crust everywhere even the sides watching Aaron I also learned that you need a lot of pie weights enough to completely fill the crust while the pie crust pre-bakes at 400 degrees for 10 to 15 minutes great half a cup of gruyere and crumble six strips of bacon I like to crumble the bacon rather than cut it up I think it gives a more rustic look to your pie [Music] then bam onto the custard this recipe calls for three eggs plus enough milk or cream to make one and a half cups of custard Julia Child lists the spices without quantities so I added a heaping 1 8 teaspoon of nutmeg I like fresh nutmeg and you can use a standard box grater to grate it a scanned half teaspoon of pepper and a generous one-half teaspoon of salt after 10 minutes at 400 degrees my pie crust was ready be careful with those pie weights they will be hot strew all of the bacon and most of the cheese into the bottom of the pie crust mix the spices into your custard and pour it into your quiche it's been a while since I've cooked Julia's recipe and I'm remembering now that I never feel like I have enough custard so I'm gonna make a little bit more custard on the Fly here with an egg and some cream to make the custard it's always an egg plus enough liquid to make half a cup so when I pre-chaka one two three eggs is half one what a half that doesn't make one of the cups of three eggs is significantly less than one and if you pour in cream or milk until you get to one and a half cups I'm making it two cups that's my baking mouth I have an instinct to add some Parmesan to this but I'm not going to but that's what my gut is telling me into the oven I didn't have the top down camera on when I put on this silicone thing let's see what we think about the doneness of this quiche oh boy that's done wow there you have it Julia Child's bacon and cheese quiche in a homemade crust it's a little rustic looking but I'm happy with it

Channel: Troublemaker Baker

Views: 294

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Id: htIRMrPXptA

Length: 7min 30sec (450 seconds)

Published: Thu Aug 10 2023