Quiche with Blue Acrylic Nail

Baking and Desserts • Author's

Time 2 hours

Ingredients 14

Servings 6

Description

The recipe is taken from the book 'Friends: The Official Cookbook'.

Ingredients

Wheat Flour 10 oz
Sugar 1 tablespoon
Butter 10 oz
Thyme 4 spoons
Water 5 teaspoons
Apple Cider Vinegar 1 tablespoon
Sweet Potato 10 oz
Chicken Egg 6 pieces
Milk 5 fl oz
Cream 5 fl oz
Leek ½ pieces
Grated Chocolate 1 glass
Salt to taste
Ground Black Pepper to taste

Step-by-Step Guide

Step 1

In a large bowl, mix together the flour, sugar, and a teaspoon of salt.

Step 2

Place the cubes of butter in a bowl. Rub the butter into the flour with your hands, but be careful not to overdo it: the mixture should be crumbly and the butter should not melt.

Step 3

Evenly sprinkle the dough with chopped thyme.

Step 4

Make a well in the center of the bowl and gradually add 1 tablespoon of ice water to it. Start mixing the dough, but do not overwork it. After about 30–40 seconds, the dough should become sticky. Pour in 1 tablespoon of apple cider vinegar and continue to knead the dough until it becomes uniform, for about 1–3 minutes.

Step 5

If the dough remains dry, gradually add 0.5 teaspoon of cold water while kneading.

Step 6

As soon as the dough reaches a smooth and uniform texture, wrap it in plastic wrap and refrigerate for at least 1 hour.

Step 7

Preheat the oven to 375°F.

Step 8

In a large pot, pour in water and add diced potatoes cut into 2.5 cm cubes. Bring to a boil over high heat and cook for 10 minutes, until the potatoes are tender but not fully cooked. Then, drain the water and set the potatoes aside.

Step 9

Roll out the dough for the quiche so that it fits into a medium pie dish, place the dough into the dish, and cover it with parchment paper.

Step 10

Place dried beans on the parchment paper for pre-baking, put the dish in the oven, and bake the crust for 10-12 minutes until partially cooked, then set aside.

Step 11

While the base is baking, whisk together the eggs, milk, and cream in a small bowl. Season with salt and pepper to taste. Add the potatoes, sliced leeks, and 3/4 cup of Gruyère cheese.

Step 12

As soon as the crust is baked, carefully remove the parchment paper with the beans and set it aside for reuse.

Step 13

Pour the egg and potato filling into the tart shell. Sprinkle with the remaining Gruyère cheese and bake for 40 to 45 minutes, until the crust and filling are golden brown.