Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics PHotos : Quiche Recipe Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics Photos

Quiche Recipe Biography
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The basics of a quiche are simple and delicious: a pastry crust, a rich egg custard, and add-ins like roasted, sautéed, or steamed vegetables, cooked meat, cheeses, and fresh herbs. Just choose your cheese, herbs, and vegetables or meats.
Yields one 9-inch quiche; serves 6 to 8
Make the dough
I like to start the dough in a stand mixer rather than a food processor because it combines ingredients well while letting me keep an eye on the dough to prevent overmixing, which can toughen the crust.
In a stand mixer fitted with the paddle attachment, combine 4-1/2 oz. (1 cup) unbleached all purpose flour, 2 tsp. granulated sugar, and 1/2 tsp. kosher salt. Add 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)
In a small bowl, whisk 1 large egg yolk and 2 Tbs. cold whole or 2% milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.
Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.
With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour. (The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.)
Shape and blind bake the crust
With this buttery dough comes a trade off: It tastes amazing and flakes beautifully, but it can shrink. To limit shrinkage, shape the dough so the edge extends above the dish, and fill it high with beans before blind baking. Because the crust is not docked, the beans need to stay in place throughout blind baking to keep it from puffing up.
On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.
If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.
Refrigerate for at least 1 hour to allow the dough to relax before baking. (The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.)
Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.
Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.
Make the custard
This custard is made with milk, cream, and egg yolks (not whole eggs), so even after baking, it’s soft and supple.
In a medium bowl or large liquid measure, whisk together 8 large egg yolks, 1 cup heavy cream, 1 cup whole milk, 1/4 tsp. freshly grated nutmeg, 1/2 tsp. kosher salt, 1/4 tsp. freshly ground black pepper, and up to 1/4 cup total of your choice of herbs (see options below).

Quiche Recipe Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics Photos