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Recipe: http://the-good-plate.com/?p=299140
If you are making a quiche, you must blind bake the crust first. I'll show you here how to do that, plus a recipe for a really good quiche. Ingredient amounts and directions are at http://the-good-plate.com/?p=299140
Enjoy with a salad and a nice glass of white wine.
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[Music]
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good afternoon today we're going to
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learn how to
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blind-bake across we're making a quiche
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later and so we need to blind bake the
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crust in case you always have to blind
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bake the crust because it's a liquid
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that you're going to be putting in there
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okay so first thing we do get some wax
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paper make sure that it's about the same
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size as your potato like that now I'm
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cheating here and I'm using a little
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store-bought pie crust just because I
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wanted quiche today and I had one with a
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filter so that's what we're using today
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okay
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[Music]
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get it into your quiche pan as best you
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can
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[Music]
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might have to stretcher to so
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it'll go all the way up okay and kind of
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take it with your fingers make sure that
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it's actually coming all the way up
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don't make any holes okay and then we
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get this one this one see how I'm
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pushing that over so that it is all over
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this one and this one we're gonna have
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to stretch it a little bit again don't
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make any holes stretch this one a bit no
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holes no holes okay
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this is all the way to the edge okay now
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we take you can use parchment paper or
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wax paper sometimes like depending on
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what I want to do fine and if if you
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think around here so that's nice like
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that
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and then we're gonna put I have lentils
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you can use beans you can use pie
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weights whatever you want I just happen
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to have lentils I've been using these
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for a while so okay now this is ready
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all we have to do is put it in the oven
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and we'll come back when it's completed
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[Music]
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okay now we have the ingredients for the
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inside of the dish and we're going to
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get that together so the first thing
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we're going to do is we're going to add
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to this ball one cup of milk and 1 cup
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of cream
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it's a very simple ratio real easy
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who's my cream acting like this
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sometimes you gotta shake things up okay
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there we go
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and it's even though it looks strange
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it's fine it's just that strange in my
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refrigerator some things happen all
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right so we add the cream to the milk
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and we start cracking the eggs into
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there put this step aside I'm in
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Mushroom bacon
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she is spices we'll get to those in a
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moment
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one
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three try not to make a mess like I just
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did
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okay all right a little bit of spice to
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this our net breeder just take a little
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bit of nutmeg whole nutmeg please he's
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holding that Megan not the dried stock
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because this has flavor the other one
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send them to us like hard words none
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because it's divisible by three okay a
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little pinch of hand okay that's stirred
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in and then we're gonna add the cheese
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this is a combination of white cheddar
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and Parmesan and feta in there
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just regular stirrer and we're gonna add
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the onions these will fully cook inside
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the quiche didn't have to be pre-cut and
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the mushrooms and the big hang and stir
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it all up it looks really good I can't
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wait to eat this it's gonna be delicious
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yeah thattaway and here's our shell that
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we baked earlier
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and we're just gonna pour this again
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nicely and want to distribute this
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around so that it's not all in one clump
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all right and that's going to go in the
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oven and when it's ready I'll take it up
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and you can see what it looks like and
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I'm going to clean up
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[Music]
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the quiche is out of the oven it smells
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absolutely amazing I can't wait till it
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cools off I'm gonna have some for dinner
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and we'll see you next time
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[Music]
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