Comments on: over-the-top (irksome) quiche http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: olga http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-310991 olga Fri, 31 Jul 2009 02:59:11 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-310991 Oh dear! Sorry to post so late but I am new in blog reading, I couldn´t stop laughing because I was also very impressed by this over the top quiche recipe when I saw it on food&wine, the first time I tried it was also a disaster leaking included, not fun indeed. But I have got better I have to say, I brush my pastry shell with an egg wash the last 20 minutes of baking, then I make sure there are no cracks o holes, it also helps to pour the filling when the crust is still hot so the custard starts setting before it leaks. Oh dear!

Sorry to post so late but I am new in blog reading, I couldn´t stop laughing because I was also very impressed by this over the top quiche recipe when I saw it on food&wine, the first time I tried it was also a disaster leaking included, not fun indeed. But I have got better I have to say, I brush my pastry shell with an egg wash the last 20 minutes of baking, then I make sure there are no cracks o holes, it also helps to pour the filling when the crust is still hot so the custard starts setting before it leaks.

]]> By: Lee http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-198787 Lee Fri, 14 Nov 2008 04:14:11 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-198787 found this older post via the pumpkin bread pudding recipe in the thanksgiving index (so loving the cataloging!) and i had to write that I HATE THIS QUICHE RECIPE MORE THAN LIFE ITSELF. i never got past my THIRD attempt at the STUPID dough wrapped around the unhinged springform. let's brush canola oil all over a nonstick springform and dare the all-butter crust not to slither down the sides in collapse. time well spent. found this older post via the pumpkin bread pudding recipe in the thanksgiving index (so loving the cataloging!) and i had to write that I HATE THIS QUICHE RECIPE MORE THAN LIFE ITSELF. i never got past my THIRD attempt at the STUPID dough wrapped around the unhinged springform. let’s brush canola oil all over a nonstick springform and dare the all-butter crust not to slither down the sides in collapse. time well spent.

]]> By: David Brown http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-106765 David Brown Fri, 21 Mar 2008 17:55:58 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-106765 First, I am biased. I can commiserate on your problems with the crust; I think Anja's idea of putting the pastry-lined springform in the fridge for 20 to 60 minutes is good and, having read the book an hour ago I see that it is in there. You absolutely must keep all the pastry components and treatment as cold as possible - a point he alludes to. Using a springform? I wonder if that is necessary. He emphasises that he wants the 2" depth which ordinary flan cases don't give you but I would think any bottomless cake tin would do (you are going to grease it and he tells you to run a knife around before removing the quiche). My main concern with the pastry recipe relates to the water; IMHO you simply cannot say "add 1/4 cup iced water". Different flours absorb different amounts of water and you have to add until the dough is "right" which he explains (and that is experience). Therefore I suspect that your uncooked pastry may have been too wet. I've done the same thing! (You need to learn your flour and I order mine - 15% rye - from the mill itself in Doug's "land of the quiche") Also I am concerned about Keller'ss cooking times - I prebake for 7 minutes, remove the beans and then give 2 to 3 more minutes. Yes - I use a shell thinner than Keller's 1/4 inch and prick it extensively but the difference between my 10 and his 50 - 65 minutes is large. Eyeball it and good luck next time. First, I am biased.
I can commiserate on your problems with the crust; I think Anja’s idea of putting the pastry-lined springform in the fridge for 20 to 60 minutes is good and, having read the book an hour ago I see that it is in there. You absolutely must keep all the pastry components and treatment as cold as possible – a point he alludes to.

Using a springform? I wonder if that is necessary. He emphasises that he wants the 2″ depth which ordinary flan cases don’t give you but I would think any bottomless cake tin would do (you are going to grease it and he tells you to run a knife around before removing the quiche).

My main concern with the pastry recipe relates to the water; IMHO you simply cannot say “add 1/4 cup iced water”. Different flours absorb different amounts of water and you have to add until the dough is “right” which he explains (and that is experience). Therefore I suspect that your uncooked pastry may have been too wet. I’ve done the same thing! (You need to learn your flour and I order mine – 15% rye – from the mill itself in Doug’s “land of the quiche”)
Also I am concerned about Keller’ss cooking times – I prebake for 7 minutes, remove the beans and then give 2 to 3 more minutes. Yes – I use a shell thinner than Keller’s 1/4 inch and prick it extensively but the difference between my 10 and his 50 – 65 minutes is large.
Eyeball it and good luck next time.

]]> By: Tom http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-105535 Tom Mon, 03 Mar 2008 06:22:38 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-105535 I've made this quiche many times...no problems...and gets easier each time. Make sure after you place the pie pastry in the ring mold, stick it in the freezer for @ 30 minutes. I now finesse this crust with no breaks, cracks or otherwise. The Leek/Roquefort quiche is the least time consuming and very good. Without doubt the best quiche I've ever eaten. Really, most quiche that is served to us is overcooked frittata. The silky, custard filling of TK's can't be beat. I’ve made this quiche many times…no problems…and gets easier each time. Make sure after you place the pie pastry in the ring mold, stick it in the freezer for @ 30 minutes. I now finesse this crust with no breaks, cracks or otherwise. The Leek/Roquefort quiche is the least time consuming and very good. Without doubt the best quiche I’ve ever eaten. Really, most quiche that is served to us is overcooked frittata. The silky, custard filling of TK’s can’t be beat.

]]> By: Kelsey http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-85528 Kelsey Thu, 25 Oct 2007 22:54:25 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-85528 In the dissapointing recipie vein: I just made some spice cupcakes with cream cheese frosting. Sounds nice and autumnal, no? They taste like BACON. I've got no idea how this happened. Its completely distressing. In the dissapointing recipie vein: I just made some spice cupcakes with cream cheese frosting. Sounds nice and autumnal, no? They taste like BACON. I’ve got no idea how this happened. Its completely distressing.

]]> By: Katy http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-85500 Katy Thu, 25 Oct 2007 16:13:27 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-85500 It may have been a disappointment to taste, but it really does look yummy! I'll take your word for it though. :-) It may have been a disappointment to taste, but it really does look yummy! I’ll take your word for it though. :-)

]]> By: Tim http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-85076 Tim Sun, 21 Oct 2007 09:13:40 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-85076 Oh, sweetie! I have made this (and other Keller quiches) more than once. The secret is to ensure that the crust is pre-baked and that before it is baked, you plug any potential holes with extra pastry. It sounds like a challenge but the result is well worth it. I even had a 74 year old friend eat it - until he discovered it was quiche! It is definately worth the effort, even if it does take a whole weekend! Oh, sweetie! I have made this (and other Keller quiches) more than once. The secret is to ensure that the crust is pre-baked and that before it is baked, you plug any potential holes with extra pastry. It sounds like a challenge but the result is well worth it. I even had a 74 year old friend eat it – until he discovered it was quiche!

It is definately worth the effort, even if it does take a whole weekend!

]]> By: Jen http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-84925 Jen Fri, 19 Oct 2007 14:32:11 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-84925 mmmm this quiche looks wonderful!Can you spare a slice? mmmm this quiche looks wonderful!Can you spare a slice?

]]> By: Jenn http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-84863 Jenn Fri, 19 Oct 2007 00:46:11 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-84863 That quich looks amazing ! I am a big fan of mushrooms so this seems really tempting! www.chocolateshavings.ca That quich looks amazing ! I am a big fan of mushrooms so this seems really tempting!

http://www.chocolateshavings.ca

]]> By: Doug http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-84844 Doug Thu, 18 Oct 2007 21:18:23 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-84844 Keller's pastry recipe is the one I always follow now when making quiche, but I too had a hard time with it, mainly dealing with the shrinkage. Here in the land of quiche (Paris, France) I thought, heck, I have the right pan, the right flour, the right everything, so what could go wrong? Five quiches later I still haven't figured it out totally, but I'm comfortable. So Deb, I feel your pain. Hang in there, we all love you still! Keller’s pastry recipe is the one I always follow now when making quiche, but I too had a hard time with it, mainly dealing with the shrinkage. Here in the land of quiche (Paris, France) I thought, heck, I have the right pan, the right flour, the right everything, so what could go wrong? Five quiches later I still haven’t figured it out totally, but I’m comfortable. So Deb, I feel your pain. Hang in there, we all love you still!

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