{"id":1141,"date":"2011-08-15T20:24:00","date_gmt":"2011-08-16T01:24:00","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1141"},"modified":"2011-08-15T20:24:00","modified_gmt":"2011-08-16T01:24:00","slug":"quiche-maraichere","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1141","title":{"rendered":"Quiche Maraichere"},"content":{"rendered":"

This quiche is amazingly delicious , i thought it wasn’t going to have too much of taste since it’s all vegetables . Turned out it’s so good !! I can’t really say that’s it’s easy to make , it’s not bad , but it takes time . I started making the pate brisee yesterday . And then had to let it sit overnight . Tart isn’t hard to make , it’s like making any other pie crust . I used my food processor which makes the job a whole lot easier .. you can do it by hand too , but if you don’t have food processor , i suggest you to invest on one .<\/p>\n

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Here is a recipe for pate brissee :<\/p>\n

1 1\/4 cup of all purpose flour<\/p>\n

6 tbsp. of unsalted butter<\/p>\n

1\/2 tsp. salt<\/p>\n

1 egg<\/p>\n

1 tbsp. of ice cold water<\/p>\n

In a bowl of food processor , pulse flour , salt , until mixed . Then add butter ( cut butter into small pieces )\u00a0 , pulse few times until coarse crumbs , then with it running , add egg-water mixture into 3-4 addition . The dough should not be shaped round into a ball around the blade , but crumbles , pinch the crumbled dough together and if it sticks together then your dough should be ready . Shape the crumbly dough into a ball , shape into a disk , refrigerate overnight up to 4 days .<\/p>\n

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To prebake the crust , preheat oven to 400 F , roll out the crust to 12 inch diameter , about 1\/4 inch thickness , and butter \/ spray the quiche pan , carefully transfer the rolled out dough into the pan\u00a0 Poke holes all over the dough using fork .Chill in the freezer for 1 hour .Then, when it’s ready .butter foil then press down onto the quiche tart ,and then add your pie weights . Bake for 20 minutes , and then take the foil and pie weights out , and continue baking extra 3-5 minutes .Cool completely .<\/p>\n

The filling :<\/p>\n

1 medium red pepper , small diced<\/p>\n

2 celery stalks , small diced<\/p>\n

2 leeks , quartered then sliced thin<\/p>\n

2 small slender carrots , small diced<\/p>\n

1 tbsp. butter<\/p>\n

2\/3 cup of heavy cream<\/p>\n

2 egg yolks<\/p>\n

1 egg white<\/p>\n

some cheese of your choice , i used colby jack because that’s all i had on hand \ud83d\ude00<\/p>\n

Melt the butter in a skillet , then add all the vegetables together , salt and pepper and cook for 10 minutes or until veggies are soft .Cool completely . Preheat oven to 400 F , and transfer the filling into the tart . Mix the heavy cream , egg white and egg yolks , salt and pepper . Pour the custard carefully into the tart , all over . Bake for 20 minutes , then sprinkle the cheese , bake for 5 more minutes . Cool before cutting them .<\/p>\n

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 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This quiche is amazingly delicious , i thought it wasn’t going to have too much of taste since it’s all vegetables . Turned out it’s so good !! I can’t really say that’s it’s easy to make , it’s not bad , but it takes time . I started making the pate brisee yesterday . And then had to let it sit overnight . Tart isn’t hard to make , it’s like making any other pie crust . I used my food processor which makes the job a whole lot easier .. you can do it by hand too , but if you don’t have food processor , i suggest you to invest on one . Here is a recipe for pate brissee : 1 1\/4 cup of all purpose flour 6 tbsp. of unsalted butter 1\/2 tsp. salt 1 egg 1 tbsp. of ice cold water In a bowl of food processor , pulse flour , salt , until mixed . Then add butter ( cut butter into small pieces )\u00a0 , pulse few times until coarse crumbs , then with it running , add egg-water mixture into 3-4 addition . The dough should not be shaped round into a ball around the blade , but crumbles , pinch the crumbled dough together and if it sticks together then your dough should be ready . Shape the crumbly dough into a ball , shape into a disk , refrigerate overnight up to 4 days . To prebake the crust , preheat oven to 400 F , roll out the crust to 12 inch diameter , about 1\/4 inch thickness , and butter \/ spray the quiche pan , carefully transfer the rolled out dough into the pan\u00a0 Poke holes all over the dough using fork .Chill in the freezer for 1 hour .Then, when it’s ready .butter foil then press down onto the quiche tart ,and then add your pie weights . Bake for 20 minutes , and then take the foil and pie weights out , and continue baking extra 3-5 minutes .Cool completely . The filling : 1 medium red pepper , small diced 2 celery stalks , small diced 2 leeks , quartered then sliced thin 2 small slender carrots , small diced 1 tbsp. butter 2\/3 cup of heavy cream 2 egg yolks 1 egg white some cheese of your choice , i used colby jack because that’s all i had on hand \ud83d\ude00 Melt the butter in a skillet , then add all the vegetables together , salt and pepper and cook for 10 minutes or until veggies are soft .Cool completely . Preheat oven to 400 F , and transfer the filling into the tart . Mix the heavy cream , egg white and egg yolks , salt and pepper . Pour the custard carefully into the tart , all over . Bake for 20 minutes , then sprinkle the cheese , bake for 5 more minutes . Cool before cutting them .    <\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1141","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1141"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1141\/revisions"}],"predecessor-version":[{"id":1145,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1141\/revisions\/1145"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}