Quiche Topped with Toasted Pumpkin Seeds and Parmesan Cheese

Serving Size: Serves 2 to 3 people

Quiche Topped with Toasted Pumpkin Seeds and Parmesan Cheese

Do not be afraid of this recipe. It is amazingly easy and delicious and fun to make for a great Sunday brunch. Use any quiche recipe you like. The one pictured is onion, mushroom and cheese.

The pastry recipe is from the 1972 edition of Simone Beck’s book Simca’s Cuisine published by Alfred A. Knopf. Memorize it!! It is great for quiches, tarts and the leftovers make great sugar cookies. This is by far the best recipe ever.

Ingredients


  • Take a single stick of butter and keep it refrigerated until you are ready to use it.

  • Take a bowl, ceramic or metal, place it in the refrigerator until you are ready to use it as well.

  • Take a glass and add water and ice and put it into the refrigerator until you are ready to use it.

  • 1 2/3 cup of flour (you can substitute a ½ cup of whole wheat flour)

  • 1 egg yolk

  • ¼ pound of sweet butter

  • 1 tablespoon of oil

  • Any of the ChileBoss™ sauces
    Tools You Should Have:

  • 1 tart pan with removable bottom

  • 1 pastry blender

  • 1 rolling pin

  • Wax paper

Instructions


  1. Place the flour in the bowl.

  2. Take the butter and hold it at one end and take the paper off a little at a time like you were peeling a banana.

  3. As you remove the paper, take a sharp knife and cut small pieces off and drop them into the flour. Try not to touch the butter because that will release the oils.

  4. When the entire stick is cut, take the pastry blender and cut into the flour mixture, blending it until it looks like lumpy oatmeal.

  5. Make a well in the middle.

  6. Take a ½ cup of water and add ice cubes.

  7. In another cup add the egg yolk, the oil and 4 tablespoons of the ice water and mix them together. Add that to the well in the flour mixture.

  8. Start by using a fork and blend the flour and the egg water.

  9. When you can no longer do it with the fork, use your hands and press it firmly into a well-mixed ball.

  10. Wrap the ball in wax paper and refrigerate for about 20 minutes. NOTE: When Simone makes a fruit tart, she takes out the oil and adds 2 tablespoons of sugar. Once the mixture is in a ball, she then takes small golf-ball-sized pieces of the dough, and using the heal of her hand, pounds them flat. When finished, she makes another ball and wraps it in wax paper and then refrigerates it. This mixes the butter together and makes the dough tighter. You can do that with this recipe also.

  11. Pre-heat the oven at 375 degrees.

  12. Now go out and find any quiche recipe you like — onion, mushroom, poblano pepper, shrimp, with cheese or without cheese or whatever you enjoy. Remember a quiche is nothing but eggs, cream, cheese and something!

  13. Roll out your pate risee (your quiche dough) and fit it into the tart pan.

  14. Take any of the ChileBoss™ sauces and add a layer on the bottom.

  15. Put it to the oven for about 6 minutes, then remove it from the oven and fill it with your quiche filling.

  16. Toast enough pumpkin seeds so that when roughly crushed it will cover the top.

  17. Add your cheese on top of that and then bake.

  18. When it is finished, about 20 minutes, add a loose topping of the same ChileBoss™ sauce you used at the start. Let it cool and serve.

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