big brown horse
Hoof In Mouth
I had this quiche this weekend. I looked up the recipe and I am going to attempt to make it...IT WAS SO GOOD!!!! 
:
Ingredients:
Nice chunk of Brie cut in about 10 slices
Smoked ham, about 1 cup diced
1/4 onion, chopped
Egg batter:
4 eggs
1 pint of heavy cream
Salt, pepper, and nutmeg
1 batch of pie dough (listed below)
Method:
Roll the pie dough out and place in a pie dish. Blind bake the dough in a 425 degree oven for 1o min, preferably with some uncooked beans in it to push it down. Sautee the onion and the ham. Take the pie dough out of the oven, and place the Brie slices on top, add the ham and onions, pour the batter over. Place in a 350 degree oven for about 30 min. Let it cool down for about 20 min before cutting it open.
One batch of pie dough:
6 tablespoons butter, chilled
2 tablespoons lard chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, or less
Method:
Cut butter and lard into small cubes and chill for 10 minutes or so. In the food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and lard and pulse 10 times. Remove lid of food processor and add ice water. Replace lid and pulse a few times until it holds together. Place the dough in a zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes or longer.
The original recipe called for Crisco...I subbed it for lard in this recipe, that is right, right? (I've never made my own crust before.)
:Ingredients:
Nice chunk of Brie cut in about 10 slices
Smoked ham, about 1 cup diced
1/4 onion, chopped
Egg batter:
4 eggs
1 pint of heavy cream
Salt, pepper, and nutmeg
1 batch of pie dough (listed below)
Method:
Roll the pie dough out and place in a pie dish. Blind bake the dough in a 425 degree oven for 1o min, preferably with some uncooked beans in it to push it down. Sautee the onion and the ham. Take the pie dough out of the oven, and place the Brie slices on top, add the ham and onions, pour the batter over. Place in a 350 degree oven for about 30 min. Let it cool down for about 20 min before cutting it open.
One batch of pie dough:
6 tablespoons butter, chilled
2 tablespoons lard chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, or less
Method:
Cut butter and lard into small cubes and chill for 10 minutes or so. In the food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and lard and pulse 10 times. Remove lid of food processor and add ice water. Replace lid and pulse a few times until it holds together. Place the dough in a zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes or longer.
The original recipe called for Crisco...I subbed it for lard in this recipe, that is right, right? (I've never made my own crust before.)
