Naomi vs MA, #1

Quiche and Haricots Verts

A word on the order of doing things:
The night before, cook up the green beans and make the pastry dough. In the morning, bake the pie shell from the dough and make the quiche up. Ideally, you should time things so that the sautéed vegetables for the filling are ready just as the pie shell finishes baking.

A word on the source:
This borrows heavily from the Joy of Cooking, whence I learned my quiche-
making skills.

Haricots Verts
1 lb. green beans
1 can artichoke hearts, drained
Vinaigrette dressing
Extra vinegar or lemon juice (Tarragon vinegar is nice...)
Black pepper, salt to taste

Cut green beans into 1" lengths. Steam or boil the night before, and
Mix together artichoke hearts, beans. Toss lightly with dressing and a splash more vinegar (I like my beans vinegary). Top with ground pepper.

If you don't have a vinaigrette dressing handy: 1/3 white wine vinegar, 2/3 salad or olive oil, dash of sugar, salt, pepper, and a pinch of crumbled tarragon.

Flaky Pastry Dough

1 1/4 c. all purpose flour
1/2 tsp. icing sugar (or white sugar, if you don't have icing sugar)
1/2 tsp. salt

1/4 c. solid vegetable shortening (Crisco)
1/2 stick cold unsalted butter

about 1/4 c. ice water

A word about substitutions: you can use all butter in this crust, but it's a bit trickier to work with. likewise cold tap water for the ice water. if you only have salted butter, use the salted butter and omit the salt from the flour mix. Finally, if all this is too much work, the crust recipe on the side of the Bisquick box is not quite the same, but still effective.

To make the dough for the crust:
Sift flour, sugar, salt together into a good steady mixing bowl. Cut shortening and butter into small chunks, and cut into flour with two knives or a pastry blender. Make sure that you bring the flour up from the bottom and distribute the contents of the bowl evenly -- you should end up with evenly pea-sized bits of stuck-together flour and butter: dry flour with little chunks, not cookie dough.

Sprinkle about half the water onto the flour mix. Using either your hands or a spatula, collect and press the dough together lightly. This is easier to do than explain, unfortunately. Add the rest of the water very slowly -- you want the dough *just* sticking together as you press it down into the bowl. Collect the dough together into a ball and knead it against the sides of the bowl 5 or 6 times. Don't worry if you have a bit of flour left that won't stick as long as you've managed a good-sized ball.

Wrap the ball of dough in cellowrap or wax paper, make it nice and round and press it down into a flat circle about 2 " thick. Refrigerate at least 30 min before trying to roll.

Pie Shell for a Quiche

Flaky Pastry Dough (above)
rice or dry beans for weighting
1 egg yolk, beaten with a pinch salt

Heat your oven to 400F
Starting at the center and moving outwards evenly, roll the pastry dough out into a circle wide enough for a 9 or 10" pie pan. If you don't have a rolling pin, a full wine bottle wrapped in wax paper does a passable job on the rolling. Better yet if the wine is chilled! Fit the dough into the pie pan and trim to fit the edges. Cover the pie dough with a sheet of aluminum foil. Fill the foil with rice or dry beans to weight the pan (you can cook the rice later) and bake the pie crust for 20 min.
Being careful not to get rice all over your kitchen, fold up the edges of the foil and remove the foil and rice from the pan. Prick the crust with a fork, then return it to the oven to bake until the crust is golden brown and puffy all over -- about 5-10 minutes more. Brush the yolk wash over the inside of the crust and bake the glaze until the egg sets, about 2 minutes. If you're going on to make quiche, drop the oven temp to 375F.


Baked pie shell, still piping hot (above)
about 1 tbsp. oil
1 clove garlic, minced
1 small cooking onion, chopped
2 poblano peppers, seeded and chopped (or less, to taste!)
about 10 mushrooms (or again, to taste...)
freshly ground black pepper, to taste

3/4 c. grated monterey jack, gruyere, or cheddar-like cheese

3 eggs
1 1/2 c. milk or half and half
salt, to taste

Heat oven to 375F

Heat oil in a heavy skillet until it shimmers. Add minced garlic, chopped onion, peppers, and mushrooms. Adding ground black pepper, sauté vegetables over medium heat until soft. Meanwhile (or even, beforehand) in a separate bowl, beat together eggs, milk, salt.

Keeping a handful of cheese aside, layer cooked vegetables with cheese in the bottom of the baked pie shell. Pour the egg and milk mixture over the vegetables. Sprinkle the last bit of cheese on the top -- it will look pretty when it cooks.

Bake quiche until the filling is browned and set in the middle, about 25-35 minutes.

Posted by naomi on June 12, 2003 | TrackBack

Meriko's dressing is much better than mine. Substitute for the vinaigrette, but use the tarragon (vs. sage) with a quiche.

Tarragon vs. Sage: the Deathmatch! :)

Posted by: naomi on June 13, 2003 6:58 AM
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