by aargersi
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KatCooks's Testing Notes:
Expand Collapseaargersi's Notes:
1/2 cup unsalted butter Ask a question about this ingredient
1 cup plus 2 tbs AP flour (plus more for rolling) Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
zest from 2 lemons Ask a question about this ingredient
8 eggs Ask a question about this ingredient
1 1/2 cup whole milk Ask a question about this ingredient
1 cup bourdin cheese Ask a question about this ingredient
1 1/2 cup mascarpone Ask a question about this ingredient
1 cup mixed black and green olives, I used kalamata and cerignola Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
wheels from 2 lemons (I used the ones I zested for the crust) Ask a question about this ingredient
juice from 1 lemon Ask a question about this ingredient
Make the crust - cut the butter up and get it very cold - I put it in the freezer for 15 minutes or so.
Ask a question about this stepPut the flour and lemon zest and salt in the food processor. Add in the butter and pulse it until it is pebbly. Slowly start pulsing in ice water a little at a time - how much will depend on your flour and location, I used 6 tbs. When the dough just comes together dump it out, form it into a disk and wrap it is platic wrap. Refridgerate for at least 30 minutes (or make a day ahead)
Ask a question about this stepWhen the dough is chilled, roll it out to fit a 9 inch deep pie plate. I roll between 2 sheets of plastic with a dusting of flour. when the dough is about half rolled, sprinkle it generously with ground pepper (we ground the pepper straight over the dough). Lay the dough in the pie plate, trim the edges and return it to the fridge.
Ask a question about this stepIf your olives have pits, pit them and either chop or tear them up. I like the raggedy look of torn olives. Remove the pith from those zested lemons and slice them into wheels - carefully remove any pits.
Ask a question about this stepHeat the oven to 350. Mix the milk and eggs together in a large bowl then mix in the mascarpone and thyme. Crumble in the bourdin by hand, leave it a bit chunky. Then stir in the olives too. Go get the pie crust, put it on a baking sheet (for easy transport and in case of bubble-overs) and pour the mixture in. Now gently lay the lemon wheels on top so they sort of float. Grind more pepper over the whole thing. Into the oven. Bake for an hour, or until the crust is golden and the quiche is not jiggly.
Ask a question about this stepLet the quiche rest - it is best warm or room temperature.
Ask a question about this stepwow. i don't know how i missed this a few contests ago. sounds amazing!
I had the chance to review this recipe today.
This fluffy quiche is quite tasty. The olive and lemon components play off of each other very nicely and the cheeses provide additional creaminess to the egg base. The pastry comes together very easily in the food processor and yields a flaky, flavorful crust. The pepper gives a spicy note without overpowering the lemon. My cooking time was close to 1.5 hours, starting with room temperature cheese and eggs would likely reduce the cooking time.
Thanks for sharing this recipe, aargersi! I'm saving one to make again when I have guests for breakfast.
Hey KatCooks I am so glad you liked it! It occured to me that brushing the crust with some milk or egg wash would make it turn a nice color - I will try that last time ...
What an inspiration--I'm making my shopping list for this one!!
I hope you like it! It also occured to me that the crust would be even better if it were brushed with a little egg wash or milk to help it brown up!!!
This sounds delicious. Love the zest in the crust!
This looks wonderful and I love your preparation of the crust in the food processor!