Roasted Red Pepper Boursin And Prosciutto Quiche
From luisascatering 15 years ago
- 60 minutes to make
- Serves 6
Wonderful quiche I used to make for the Ebb Tide Cafe in Half Moon Bay. My quiches were very popular with the customers and I really loved making them :-)
Ingredients
- For Crust: shopping list
- 1-1/4 cups all-purpose flour shopping list
- 1 teaspoon kosher salt shopping list
- 3 tablespoons cold unsalted butter, cut in small dice shopping list
- 5 tablespoons chilled organic shortening, cut in small dice ("Jungle" brand is best, available at Whole Foods) shopping list
- 1/4 cup ice water shopping list
- For Filling: shopping list
- 6 organic egg yolks shopping list
- 1-1/2 cups heavy cream shopping list
- 2-1/2 ounces boursin cheese shopping list
- 1 teaspoon kosher salt shopping list
- 2-1/2 ounces prosciutto, cut in small dice (about 6 paper-thin slices) shopping list
- 1 cup chopped fresh green asparagus shopping list
- 1/4 cup roasted red peppers, cut in strips or medium dice shopping list
- 1 teaspoon minced fresh garlic (not the prechopped stuff please!) shopping list
- 1/2 cup chopped fresh basil leaves shopping list
- freshly cracked black pepper to taste shopping list
How to make it
- Crust:
- Place the flour and salt in a food processor bowl and pulse to combine. Add the chilled butter and shortening and pulse until the fat is cut into the flour and resembles wet cornmeal. Slowly add the ice water, pulsing just until the dough comes together. Form the dough into a rough ball and wrap in plastic wrap. Refrigerate for a minimum of 2 hours.
- Roll out the dough on a floured work surface and transfer to a 9-inch pie pan. Cover lightly with plastic wrap and refrigerate for one hour.
- Preheat the oven to 350 degrees. Place a piece of parchment paper on top of the dough and fill with dry rice or beans, or pie weights. Bake 30 minutes. Remove the parchment paper and weights and cook 5 minutes more. Cool on a wire rack while preparing the filling.
- Filling:
- Place the egg yolks, cream, and Boursin cheese in a blender and mix until smooth. Pour the mixture into a bowl and stir in the salt, prosciutto, asparagus, red peppers, garlic, and basil. Pour into the pie shell and bake 35 to 45 minutes, until the custard is firm and a knife inserted near the center comes out clean. Remove from the oven and cool at least 15 minutes before serving.
The Rating
Reviewed by 5 people-
Totally high brow and yummy! Who wouldn't like this. High 5.
otterpond
in Windermere loved it
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OMG!!!! this looks fabulous !!!!!!!look at those colors beautiful!!!! flagged x2
** 10 **
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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OOOh la la Way over the top here Luisa Spectacular recipe Making this tomorrow for breakfast.
Five forks and a smile :)
Thank you and now you can take your bow
Michael
trigger
in loved it
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