Wanted Quiche or Tart Recipe

Hi all,

I just bought one of those quiche/tart pans. The kind that the botton pops out. Well it's my first pan of this sort and I don't have a single recipe. Could someone share some recipes with me?

Thanks a bunch, SPOONS

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SPOONS
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Here are two:

  • Exported from MasterCook *

Quiche Lorraine (Julia Childs)

Recipe By : Saveur in July/August 1999. Serving Size : 8 Preparation Time :0:00 Categories : Breakfast/Brunch Eggs French Pie/Tart Crust Tart

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- FOR THE CRUST: 2 cups flour 1/4 tsp salt 1 Pinch sugar 8 tbsp cold butter -- cut into small pieces 3 tbsp. cold vegetable shortening -- cut into small pieces 1 egg -- lightly beaten FOR THE FILLING: 1 slab bacon -- (6 oz.) diced 2 eggs -- lightly beaten 1 1/2 cups heavy cream 1/2 tsp salt Freshly grated nutmeg Freshly ground black pepper

  1. For the crust: Sift together flour, salt, and sugar into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 6 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for 2 hours.

  1. Preheat oven to 400°. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14'' round. Fit dough, without stretching it, into a buttered 10'' bottomless metal flan ring, 1 1/2'' deep, set on a parchment paper-lined cookie sheet with no rim. Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim. Line dough with buttered aluminum foil, then add pie weights or dried beans. Bake until crust is set and edge just begins to color, about 25 minutes. Remove foil and weights, brush bottom and sides with egg, and continue baking until crust is pale golden, another 2-5 minutes.

  2. For the filling: Reduce heat to 375°. Put bacon in a medium pan, cover with cold water, and bring to a boil over medium-high heat. Boil for 5 minutes, then drain. Return bacon to pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain, then arrange on bottom of crust.

  1. Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30-35 minutes. Slide quiche off parchment paper onto a serving platter and remove ring. Serve quiche warm or at room temperature, sliced into wedges. - - - - - - - - - - - - - - - - - -

NOTES : In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. This recipe is adapted from Mastering the Art of French Cooking, vol. 1, by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1961).

  • Exported from MasterCook *

Tarte Citron Madame Cartet

Recipe By : Patricia Wells, Bistro Cooking Serving Size : 8 Preparation Time :0:00 Categories : Desserts French Fruit Tart

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 2/3 cup freshly squeezed lemonjuice (about 4 lemons) 1/2 cup sugar 3 tablespoons crème fraiche or heavy cream 5 large eggs 1 Pâte Sablée shell -- pre­baked and cooled

  1. Preheat the oven to 375F

  1. In a large mixing bowl, whisk together the lemon juice, sugar, and crème fraiche until well blended. Add the eggs, one at a time, mixing well after each addition.

  2. Pour the lemon cream into the prepared tart shell. Bake until firm,
15 to 20 minutes. Remove from oven and place on a rack to cool. Serve at room temperature.

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NOTES : Madame Cartet?s Lemon Tart When you walk into the minuscule Paris bistro, Cartet, your eyes land immediately on the desserts, arranged in a tidy row along the bar at the entrance. Without fail, this superb and simple lemon tart is there. I love the golden, yellow color, and the puckery tart flavor. As Marie-Thérèse and Raymond Nouaille, current owners, explained, "Madame Cartet used to make it with four eggs. We make it with five." Either way, I always think of it as a delicious end to a copious and satisfying meal.

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alzelt

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