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2013 Artisan Cheese Festival cooking demonstrations

Patisserie Angelica logo

Parisian Quiche, Wine Country Style
Chef Condra Easly

Serves 4

This is a big secret I am finally willing to share!  When I was training in Paris I needed cash since I was working for free!  I worked in a tea room called Concertea and it was my job to come up with two different quiches each day. This remarkable quiche is sure to impress!

1                      prebaked Pâte Brisée dough in a tart pan, recipe below
1 recipe            Appareil à quiche (custard), recipe below
1 recipe            Sautéed onions, mushrooms and spinach (vegetables), recipe below

Preheat oven to 350 degrees F. Place the baked tart pan on a sheet pan and lay the vegetables in the bottom of the pan. Carefully pour in the filling to the top of the crust.

Bake for approx. 40 minutes. Give the quiche a wiggle; it should be firm all the way across the surface. Allow to cool for about 20 minutes and remove the ring.

Appareil à quiche
¾ cup               Bellwether Farms crème frâiche
¾ cup               half and half
3 whole             eggs
                        sea salt
                        freshly ground nutmeg

Whisk all the ingredients together until smooth.

Vegetable Prep
1 medium          yellow onion chopped
3 cups              white or crimini mushrooms, sliced (8 oz.)
2 cups              fresh spinach, washed and destemmed (5 oz.)
                       extra virgin olive oil
                       salt and pepper to taste

In a large sauté pan sauté chopped onion with olive oil. Add sliced mushrooms. Reserve both in a bowl. Sauté spinach with a little EVOO then cover to steam until wilted.

Pâte Brisée (short crust) - enough for two 11” tarts
2¼ cups           all-purpose flour (11 ½ oz.)
1 cup                cold cubed unsalted butter(8 oz.)
½ tsp.               sea salt
2 tsp.                sugar (3 oz.)
3 Tbls.+ ½-1 tsp. iced water (1 ½ oz.)
½                     egg, lightly beaten

In a food processor pulse flour, salt, sugar and the cubed butter until fine. Add ½ egg and iced water and continue pulsing until the mixture moves around freely in the bowl as a ball. Divide the dough into two pieces, roll into a ball and press flat. Cover in plastic wrap and refrigerate for at least two hours.

Roll out on a lightly floured surface to a thickness of ⅛th of an inch.  Lift into an 11” tart pan with a removable bottom and refrigerate again for an hour.

Preheat oven to 400 degrees F.

Place a larger circle of parchment into the pan and fill with either raw beans or rice. Bake for about 12 minutes, remove the beans or rice, turn oven down to 350 degrees F and bake until blonde.


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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.