THIS RECIPE FEATURES a golden, buttery, flaky crust
that’s perfect for pies and quiches. Like all ChefSteps
recipes, the measurements are in grams to get the
best results (see sidebar tip on measuring by weight).
A jillion paper-thin layers melt in your mouth with
every bite, brown and crispy on the edge, and tender
in the middle—just like Grandma used to make.
Pâte Brisée (Pastry shell)
250 g ( 8. 8 oz.) pastry flour
3 g (0.11 oz.) salt
205 g ( 7. 2 oz.) butter, cubed and chilled
55 g ( 1. 9 oz.) ice water
Yield: One 9-inch springform pie crust, or two
9-inch pie dish crusts
300 g ( 10. 6 oz.) eggs, weighed without shells
200 g ( 7 oz.) whole milk
60 g ( 2 oz.) heavy cream
6 g (0.25 oz.) salt
0.5 g (0.02 oz.) pepper
0.25 g (0.01 oz.) nutmeg
Yield: 565 g ( 20 oz.), enough for one 9-inch spring-
form pan or two 9-inch pie dishes
80 g ( 3 oz.) bacon, finely sliced
90 g ( 3 oz.) leek, finely sliced
0.5 g (0.02 oz.) fresh thyme leaves
65 g ( 2. 5 oz.) Gruyère cheese, grated
350 g ( 12. 5 oz.) quiche base
Yield: One 9-inch springform pie or two 9-inch pies
Prepare the pâte brisée: Place flour, salt and cubes of
butter in the bowl of a stand mixer.
Place the bowl of ingredients, and even the paddle
attachment, in the refrigerator until cold, about 1 hour.
The goal is to keep all ingredients as cold as possible
throughout the process.
Using the paddle attachment, mix on low until you get
coarse crumbs. Add ice water and mix just until the
dough comes together smoothly, about 1 minute.
Remove the dough from the mixing bowl, and form it
into a smooth ball. Flour your hands and board as
needed. Press the ball into a disk about 4 cm ( 1½
Optional: Wrap the dough tightly with plastic, and
refrigerate for at least 4 hours. This keeps the dough
from shrinking, warping and pulling away from the pan
when you bake it. If you don’t have time to refrigerate,
remove the dough from the mixing bowl, form it into a
disk and roll it out as described below.
Roll dough out on a floured surface until about 0.25
cm (1/10 inch) thick.
Mold the dough into the baking dish and place weights
on it. Refrigerate, uncovered, for at least 1 hour, or overnight. If refrigerating overnight, cover in plastic wrap
after 1 hour, once the dough has hardened.
Preheat the oven to 395 F.
To blind bake*: Fill the crust with pie weights and bake
for 20 minutes. Remove the weights and bake for
another 5 minutes for a perfectly crispy, flaky crust.
Prepare the quiche base: Combine all of the quiche
base ingredients in a bowl, and mix with an immersion
blender. (This can be made a day in advance and
refrigerated until ready to use.)
Prepare the quiche: Set the oven temperature
to 330 F.
Place bacon, leeks and thyme in a pan. Cook over
medium heat until leeks are soft, about 10 minutes.
Spread the bacon and leek mixture in the blind-baked
crust. Sprinkle Gruyère cheese over the top. Carefully
pour the quiche base into the crust.
Bake quiche until it reaches a core temperature of 175
F. We like a nice tall filling, which takes about 60 to 90
minutes to bake in a springform pan. For a faster
quiche, use less filling and bake for about 35 minutes.
(The core temperature should always be 175 F.)
Makes 6 to 8 servings.
If you are making pecan or apple pie, pour the filling
into the pie crust and bake as needed. For quiche,
pumpkin pie and other liquidy fillings, blind bake (with
no fillings) to ensure a flaky, crispy crust. Then fill the
crust, and bake again as needed.
LOOKING TO ACHIEVE better
results with your culinary
endeavors? The ChefSteps team
has the following suggestions.
Weigh ingredients. Ingredients
vary greatly in density, leading
to inconsistency when measuring with volume. To ensure accuracy, we recommend measuring
ingredients by weight, rather
than volume. This practice may
feel unnatural at first, but it will
ultimately improve your cooking
skills and results over time.
Get organized. Professional
cooks always measure ingredients, organize tools and complete prep work before they start
cooking. This practice, called;
mise en place (putting in place),
makes cooking at home much
easier. Take time to read the
entire recipe, then assemble
tools and ingredients in ad-vance.;This;makes cooking;and;
cleanup more efficient—and
Choose the right flour. Using
flours specifically designed for
certain baked goods ensures
consistent results. All-purpose
flour, while convenient, is essentially the “kitchen sink” of
flours: As the factory blends
high-quality formulas intended
for bread, cake or pastry, the
leftovers are dumped into a bag
and labeled “all-purpose.” This
means all-purpose flours vary
from batch to batch, and so will
your baked goods.
Fresher isn’t always better.
French bakers often reserve
freshly made bread for a day or
two, because they know it will
gradually develop better texture
over time. The same principle
applies to quiche. Reheating in
the oven will make the crust
crispier, while maintaining the
integrity of the filling. The con-
trast between crispy crust and
soft, warm custard is what
makes quiche so special.
ChefSteps Quiche Lorraine
Tablet or smartphone?
Scan or click here for a video that
shows what happens when raspber-ries are put in liquid nitrogen. (See
page 5 for scanning details.)
46 ;e Costco Connection MARCH 2014
WEIRD CULINARY SCIENCE
CONTINUED FROM PAGE 45