Tomato Basil Quiche in a Buttery Crust

I think it’s pretty interesting how people spend several hours waiting for a cronut, and now, apparently the hot new thing is standing on line for a ramen burger. As much as I would LOVE to eat both of these novel creations… alas, my pride prevents me.

On a more related note..

There’s something truly wonderful about tons and tons of butter. I’m sure a lot of people in the restaurant industry could attest to this, non?

For instance,  a pate brisee crust, which is just glorified buttery, flaky goodness, takes your average quiche to a whole new level.

I was surprisingly pleased about how this quiche turned out, which is why I decided to create a post for it. Any leftover egg mixture that didn’t make the tart crust, I just scrambled in a saute pan. Loved the flavor of the egg mixture, especially due to the infusing of the basil.

Also, I just used egg whites because I try to save my cholesterol points for dessert.

Made my quiches mini because.. I’m mini!

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I brought these two tart halves for lunch at work. If you’re curious about the other half, it’s a  Strawberry Basil Cream Tart <-Check it out!

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Quiche/Strawberry Basil Tart in my OXO Locktop Lunch

Pate Brisee Crust Ingredients

(Also used in Strawberry Basil Cream Tart featured above) Adapted from the Joy of Baking

Makes 2 9 inch shells:
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon (4 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water

Quiche Ingredients

6 eggs
1.5 cups milk
Salt and Pepper to taste
1/4 cup grated parmesan (or gruyere)
8 tomatoes, cut into ½ inch think slices, or 1 cup of cherry tomatoes cut in half
1/2 onion, sliced
1 cup of fresh basil, chopped

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Directions

In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  Add remaining water, if necessary.  Do not process more than 30 seconds.

Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces and flatten into discks. Cover with plastic wrap and refrigerate at least 30 minutesThis will chill the butter and allow the gluten in the flour to relax. At this point you can also freeze the dough for later use. (I let it rest in the fridge overnight.)

Roll out each disc to the size of the tart pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness) and don’t use as much force on the edges, since it’s tempting to thin them out. The pastry should be about an inch larger than your pan. Lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your tart or pie pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. OLYMPUS DIGITAL CAMERA

If using a tart pan, roll your rolling pin over top of pan to get rid of excess pastry. If using a pie pan, flute the edges of the pastry.

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With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

Meanwhile preheat oven to 375 degrees F.

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In a large bowl whisk together eggs, milk, cheese, salt, pepper, and most of the basil *leave some for decoration*
Pour mixture into dough and arrange tomatoes, sliced onions, and basil
Bake for 45-minutes or until knife comes out clean.

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