**The Ultimate Quiche Recipe Sally's Baking Addiction Guide: Tips and Tricks for a Perfect Brunch Delight**
Guide or Summary：Quiche Recipe Sally's Baking Addiction is renowned for its rich, creamy texture and flavorful fillings. The beauty of quiche lies in its ve……
Guide or Summary：
If you're a fan of quiche recipe Sally's Baking Addiction, you're in for a treat. This comprehensive guide will dive deep into the art of making the perfect quiche, using the beloved recipe from Sally's Baking Addiction as our foundation. Whether you're a seasoned cook or a beginner in the kitchen, this guide will provide you with invaluable tips and tricks to elevate your quiche-making skills.
Quiche Recipe Sally's Baking Addiction is renowned for its rich, creamy texture and flavorful fillings. The beauty of quiche lies in its versatility; you can customize it with your favorite ingredients, making it an ideal dish for any meal. Here's a step-by-step breakdown to ensure your quiche turns out perfect every time.
### Ingredients
To start, gather the following ingredients for the crust and filling:
#### Crust
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
#### Filling
- 4 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
- 1 cup cooked and chopped vegetables (spinach, mushrooms, bell peppers)
- 1/2 cup cooked bacon or ham (optional)
### Instructions
#### Making the Crust
1. **Prepare the Dough:** In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
2. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. **Roll Out the Dough:** On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges if desired.
4. **Blind Bake the Crust:** Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes until the crust is lightly golden.
#### Preparing the Filling
5. **Whisk the Eggs and Dairy:** In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined.
6. **Add Fillings:** Stir in the shredded cheese, cooked vegetables, and meat (if using). Mix until evenly distributed.
#### Assembling and Baking the Quiche
7. **Pour the Filling:** Pour the filling into the pre-baked crust, spreading it out evenly.
8. **Bake the Quiche:** Reduce the oven temperature to 350°F (175°C). Bake the quiche for 45-50 minutes, or until the center is set and the top is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
9. **Cool and Serve:** Allow the quiche to cool for at least 10 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
### Tips and Tricks
- **Use Cold Ingredients:** Keeping your butter and water cold is crucial for a flaky crust. Warm ingredients can result in a tough, dense crust.
- **Blind Baking:** This step prevents a soggy bottom by partially baking the crust before adding the filling.
- **Customize Your Fillings:** Feel free to get creative with your fillings. Swap out vegetables and meats to suit your taste or dietary preferences.
- **Prevent Overbaking:** Keep an eye on your quiche towards the end of the baking time. Overbaking can cause the filling to become dry and rubbery.
By following this guide, you'll be able to create a delicious quiche recipe Sally's Baking Addiction that will impress your family and friends. Enjoy this versatile dish for breakfast, brunch, or even dinner, and savor the rich, creamy flavors that make quiche a timeless favorite.