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Show Quiche The The quiche that delicious, cheesy, open-facepie invented by some clever Alsatian cook is All-Purpo- custard d a wonderfully easy first course or main course that is fast to prepare and makes great eating. It's quick to assemble because all you need on hand is the base eggs and milk plus anything else: cheese, bacon, onions, canned pimiento, leftover cooked vetegabtes. tomato Pie se liH sauce and so forth. You can build from the bottom up with your own piecrust dough or a homemade frozen shell formed earlier. Or use a frozen store-bougshell and offer no apologies. On the other hand, you can bake any of the quiche fillings described here in a plain dish and call it a custard. Thats what a quiche is, anyway a custard in a pie shell, so lets start with the shell. ht Dough Formulas For Quiche doughs use after all, half pleasure in eating a quiche the crisply crunchy pastry dough that surrounds it. For both formulas, make the dough in your usual way. To measure the flour, dip a cup into the flour, filling the cup to overflowing; sweep off the excess level with the lip. (Measured this way, cup averages 5 ounces or 145 grams.) top-quali- ty of butter These re With A Qitche Ring INGREDIENTS baked in rings or pans, shown at right: flour cups 2 teaspoons salt 2 Vi sticks chilled butter (preferably unsalted) 4 tablespoons chilled lard or shortening 23 to 1 cup iced water For false-botto- 2 shells m m C Upside-Dow- n ) V, 1 Wrap and chill the dough for at least 2 hours. Butter the inside ofyour quiche ring and the 1 1 baking sheet (or the inside of a cake pan). Roll the chilled dough up onto your pin and unroll over the ring. 1 1 21 false-botto- m Press dough in place. To make the sides of the shell strong enough to hold the filling, push dough down with your fingers all around the ring. Work fast so the dough 2 free-standi- n Pre-Bakin- I i Shells g o ofteo. you tee people eat ifithefillrngowacritFia crustwith tender crtincfathrauoat. and this special dough. 18-in- rolling surface Italian pasta pins are this useful size. Now push the dough up the sides with your thumbs to form a rim standing 114 inch or so above the top of the ring. Patch any thin areas with raw dough. Prick the bottom of the shell with the tines of a fork. 4 Weight down stort4(oiez3stsksSs too bgfen ffmAi' everlasting (dumamm boons. pre-hakin- Dough on an upside-dow- n pan. Prebake it with a buttered pan on top to prevent crust from puffing up. upside-dow- n baked on cake pans, as illustrated above: 2 shells flour 2 Vi sticks chilled butter 5 tablespoons chilled lard or shortening teaspoons salt H Liquid: 1 egg plus ice water to make 34 cup; droplets more water as needed 2 Using the dull edge of a table knife, press a decorative pattern on the rim of the shell, as shown. Cover with plastic wrap and chill 30 minutes so shell will bake evenly. To freeze the unbaked shell, slip it into a plastic bag. 5 Food Photographer James Scherer Food Designer Roseman. Manelt Eiecutne Associate Moran Cook Hoih Safford Assistant Cook Asscmate g. ( rings, INGREDIENTS 3'i cups cake pon. the yor a bottom eruat untouched. They doot even taste it, knowing from sad experience that its soggy. The solution;-Pre-bak- e the empty' shell well worth the time and really the only way to achieve fprfect Roll your pin over the top of the ring to remove excess dough. Note folds of dough 11 thickening the sides. Note also the rolling pin with For a quiche Shells doesnt soften. You dont need an imported ring to bake a shell. Use a cake pan turned upside-dow- Form pie shells with ring or an upside-dow- n Eh:aieth Bishop Executive To prevent a soggy bottom, its e the always best to shell. Keep sides and bottom in place by bracing them with buttered foil and dried beans (keep a pound for this sole purpose). See baking notes at right. 6 pre-bak- upctie-dow- a titsaed se$e-boug- ht sbeSs): Preheat oven to45(P. Bake in lower middle level until bottom of pastry is set but still slightly soft. (If edges have sunk down, gently push them up with a spatula, or patch them .with raw dough.) Remove liner (or top pan) and bake a; few minutes more, until pastry is just beginning to color and to sepa-- 1 rate slightly from edges of mold or pan. Cool for 10 minutes before ; .'4 unmolding. - u, Chef Nano Barr. JULY 15, 1984 PARADE MAGAZINE |