A quiche stands in its own shell, nothing supports it. It is made up of a basic mixture of eggs + cream/milk + flavoring.
A little on flour
French flour – primarily composed of soft wheat with a little heard wheat = using all butter
American all purpose – primarily composed of hard wheat with a little soft wheat = using butter and a little bit of vegetable shortening
Julia Child’s Pastry Dough
- 2 cups flour
- 1 stick butter, chilled
- 3 tablespoons vegetable shortening
- 1/4 teaspoon salt
- pinch of sugar
- 5-6 tablespoons water
Combine the flour, butter and shortening together with the tips of your fingers till the size of oatmeal flakes.
Add in the salt, sugar, and water. Work together with your hand till everything starts to come together. Add drips of water if more is needed.
Turn onto work surface and semear across the surface with the palm of your hand rapidly.
scrape dough back together and form into a disk. Wrap in plastic wrap and chill for 2 hours so the butter can harden and the dough can rest.
Prepare dough according to the need of your recipe.
Or continue for a quiche: Pre-heat oven to 425. Once dough is in pan/ring, prick bottom with a fork. Then line dough with foil and dried beans. Bake for 5 minutes. Remove from oven and take out the the foil and beans. Return to oven and bake an additional 3 minutes.
Then proceed quiche recipe.
Lessons from Julia is a weekly series where I post what I am learning from watching episodes of The French Chef with Julia Child starting at season 1, episode 1.