Recipe of Super Quick Homemade Flaky Quiche Crust

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The ingredients needed to make Flaky Quiche Crust:

1. Make ready For The Crust
2. Take 1 Large Egg
3. Take 2 1/2 Tbs ICE COLD Water
4. Take 1 1/2 Cups All Purpose Flour
5. Get 1/2 Tsp Salt
6. Take 140 Gr UnSalted Butter - Cubed
7. Take For The Filling
8. Prepare 200 Gr Lardon - Smoked or UnSmoked
9. Prepare 50 Gruyere Cheese
10. Take 200 ml Creme Fraiche (I used Sour Cream - Also Good)
11. Prepare 200 ml Double Cream
12. Get 3 Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing)
13. Make ready Pinch ground Nutmeg

I was a bit leary of the amount of flour–it's not enough compared to other quiche pastry recipes but it does work. Make quiche according to recipe directions. The crust turned out flaky as promised. Unlike other pie crust, flaky pie crust does not have sugar in it.

Steps to make Flaky Quiche Crust:

1. In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms
2. Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess.
3. Put into Freezer for 20-25 mins - this needs to be very cold before filling is added.
4. Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels.
5. Cut 3/4 of the Cheese into Cubes and Great the rest.
6. Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg.
7. Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden.
8. Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :)

The crust turned out flaky as promised. Unlike other pie crust, flaky pie crust does not have sugar in it. It makes it perfect for savory meat pies, fruit pies, and quiche. Some recipes use butter as fat because it renders, well, buttery tasting crust. Can I expect the flaky crust to turn out nice, or do I risk it to become soggy/non-crispy/whatever?

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