GRUYERE QUICHE
Ingredients :
Crust:
3 cups all purpose flour
½ teaspoon salt
¾ cup cold butter
1 tablespoon olive oil
3 egg yolks
½ - ¾ cold water
Filling:
1 cup gruyere cheese, grated
1 ½ cup cooked chicken, boned and chopped
¼ cup mushrooms, thinly sliced
2 tablespoons butter
1 tablespoon oil
1 onion, finely chopped
1 cup cooked broccoli, chopped
6 eggs
1 ½ cup heavy cream
Salt
Pepper
Dry tarragon
1 red pepper, peeled and cut in thin strips
½ cup bacon, browned and chopped
Preparation:
Crust:
Place flour with salt in food processor. If a food processor is not available, sift dry ingredients and use a pastry blender or fork. Add diced butter, olive oil and yolks. Pulse processor until mixture resembles a coarse meal. Gradually add water until dough comes together. Wrap dough and chill 2 hours
Roll out dough on a floured surface and line a tart pan. Prick bottom with a fork or cut a round of parchment paper or aluminum foil and fit it over dough. Fill center with weights and bake in preheated oven 400°F (200°C) for 15 minutes. Remove paper and bake for 5 more minutes. Cool.
Filling:
Sauté onion in butter until cooked and crystal clear. Add mushrooms and cook a few minutes. Cover bottom of crust with half of cheese, top with a layer of broccoli, bacon, chicken and mushrooms with onions. Cover with remaining cheese.
Whisk eggs with cream, salt, pepper and tarragon. Pour mixture over quiche. Sprinkle bacon and arrange red pepper strips on top.
Bake in preheated oven 350°F (180°C) for 30 minutes. Remove from oven.
Serve.
6 –8 servings
Back
