13 April 2023

Ham and Mushroom Quiche - Foolproof All-Butter Pastry Tutorial

Ham and Mushroom Quiche - Foolproof All-Butter Pastry / www.delightfulrepast.com

Pie crust is my "thing," and I make it by all sorts of methods, depending on my mood: food processor, stand mixer, by hand in a bowl, by hand on the worktop, with a pastry blender, with a bench scraper, with my fingers, you name it. Sometimes with water, sometimes milk or soured milk or buttermilk, sometimes egg, sometimes baking powder, vinegar or lemon juice. But always with unsalted butter. I love an all-butter pie crust. 

At one time or another I've made pie crust with shortening, part shortening and part butter, lard, part lard and part butter, even oil. But nothing is better than butter. I've been on a pie kick lately and decided my fingers needed a break, so I'd use the food processor. But I was itching to try something different, and I remembered that I'd heard years ago of a different food processor method but never got around to trying it. So, I adapted my usual (well, most usual) two-crust recipe to that method. And ...

I liked it! So, we've been eating lots of pies around here. Then I decided it had been far too long since I'd made a quiche and, working with what I had on hand, came up with my favorite quiche yet! Ham, onion, red bell pepper, zucchini, mushrooms, cheddar cheese. You can make substitutions, as long as you keep the total add-ins to not more than 2 cups of cooked items. Otherwise, you won't be able to use all the custard filling, no matter how high you fluted your pie shell; and you know how much I hate food waste!

Rather than tell you here what is so different about this flour-butter paste method, I'll invite you to read the directions for it below. And let me know what you think. Have you tried this method? If not, do! And make the quiche while you're at it. Don't know why, but springtime always seems like the right time for quiche!

Ham and Mushroom Quiche - Foolproof All-Butter Pastry / www.delightfulrepast.com

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Ham and Mushroom Quiche & Foolproof All-Butter Pastry

The Pastry

(for two pie shells or one double-crust pie)

2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour, divided
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces/227 grams) unsalted butter, cut into 1/4-inch slices
5 tablespoons (2.5 fluid ounces/74 ml) ice water plus 1 tablespoon (0.5 fluid ounces/15 ml) apple cider vinegar

The Quiche

(makes one 9-inch quiche)

1 to 2 tablespoons extra virgin olive oil, divided
8-ounce package (227 grams) mushrooms, chopped 
3/4 cup (4 ounces/113 grams) julienned ham
1/4 cup (1.25 ounces/38 grams) chopped onion
1/4 cup (1.25 ounces/38 grams) chopped red bell pepper
1/2 medium zucchini (3 ounces/85 grams) sliced
3 large eggs
1/2 + 1/8 cup (5 fluid ounces/148 ml) heavy cream
1/2 + 1/8 cup (5 fluid ounces/148 ml) milk
1/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper, divided
1/4 teaspoon marjoram
1/8 teaspoon nutmeg
1/8 teaspoon crushed red pepper flakes
1 packed cup (4 ounces/113 grams) cheddar (or ...) cheese, shredded

1 Weigh (my kitchen scale) and measure flour, sugar, and salt in 2- to 2.5-quart mixing bowl. Whisk vigorously for about 30 seconds to "sift." With food processor's metal blade in place, scoop out half (1 1/4 cups) the flour mixture into the work bowl of the food processor (another 11-cup food processor). Spread the butter slices evenly over the fairly even flour mixture. Pulse until no dry flour remains and mixture is starting to form clumps of dough, about 25 to 30 one-second pulses. Don't get hung up on counting the number of pulses, just watch for the clumping to begin. With a silicone spatula, spread dough evenly around the work bowl. Sprinkle with the remaining flour and pulse until the dough is just barely broken up, about 5 1-second pulses.

Foolproof All-Butter Pie Crust Flour-Butter Paste Method (Step 1) / www.delightfulrepast.com

2 Transfer the dough back to the 2- to 2.5-quart mixing bowl. Cover and refrigerate for 10 minutes or so before proceeding. Sprinkle the dough with the water-vinegar mixture and use the spatula to fold and press the dough until it comes together into a ball.

Foolproof All-Butter Pie Crust Flour-Butter Paste Method (Step 2) / www.delightfulrepast.com

3 Turn the dough out, dividing onto two pieces of plastic wrap and flatten each slightly into a 4- to 5-inch round disk. Wrap and refrigerate for at least 2 hours or up to 3 days. You can even freeze the dough, wrapped well, for up to a month. To defrost the dough, move it from freezer to refrigerator for one day before using it. Let thoroughly chilled dough stand at room temperature for 10 to 15 minutes for easier rolling.

Foolproof All-Butter Pie Crust Flour-Butter Paste Method (Step 3) / www.delightfulrepast.com

Note: If you're making two pie shells, make the disks the same size. If you're making a double-crust pie, make one disk a little larger for the bottom crust. For a 9-inch double-crust pie (I always use the classic 9-inch Pyrex pie plate), I roll the bottom crust into a 13-inch circle and the top crust into an 11-inch circle. 

Foolproof All-Butter Pie Crust Flour-Butter Paste Method (Step 4) / www.delightfulrepast.com

4 For single-crust pie: On lightly floured surface with lightly floured rolling pin, roll out the dough to 13 inches in diameter and 1/8 inch or so thick. Transfer the dough to the pie plate, pressing the dough (but not stretching it) to fit the pie plate, getting down into the corners, with a half- to one-inch overhang (trim with knife or scissors, and save in case you need to patch a little hole after the blind baking). Cover with the reserved piece of plastic wrap and chill for 10 minutes before fluting the edge. Cover and return to refrigerator while the oven heats up. Preheat oven to 375F/190C/Gas5. Line chilled pie shell with a square of foil and fill with pie weights (baking beans, in UK). I use two boxes of ceramic pie weights that store neatly in a 200-gram Twinings tea tin. Bake for 25 minutes. Remove pie weights. Prick the pastry bottom all over with a fork. Bake for another 15 minutes until golden brown. 

Foolproof All-Butter Pie Crust Flour-Butter Paste Method (Step 4) / www.delightfulrepast.com

For double-crust pie: On lightly floured surface with lightly floured rolling pin, roll out the bottom crust dough to 13 inches in diameter and 1/8 inch or so thick. Transfer the dough to the pie plate, pressing the dough (but not stretching it) to fit the pie plate with a half- to one-inch overhang (trim with knife or scissors). Cover with the reserved piece of plastic wrap and refrigerate. Roll out top crust dough to 11 inches in diameter and 1/8 inch or so thick and place it on a rimless baking sheet; cover with reserved plastic wrap and refrigerate. Make pie filling. Then assemble pie and bake as directed. 

And now, to the quiche!

5 In a large skillet, heat a tablespoon of olive oil and cook the mushrooms, ham, onion, and bell pepper, adding more olive oil as needed. Use 1/8 teaspoon of the salt, 1/8 teaspoon of the pepper, and all the marjoram. Be sure all the liquid has evaporated. Cook the zucchini slices separately. Let cool a bit.

6 Preheat oven to 350F/180C/Gas4. Into the fully baked pie shell, put a third of the cheese, half of the ham and vegetables (except the sliced zucchini), a third of the cheese, other half of the ham and vegetables. Pour in the filling. Top with the remaining cheese and the zucchini slices. Set on a parchment-lined 15x10x1-inch baking sheet. Bake for about 50 to 70 minutes, or until it tests done. A slight wobble in the center is fine, but it should not be wet. The reason there's quite a time range given is because of the variables: your oven, how well cooked (moisture removed) the vegetables were, and so on. 

Note: It's always good to keep an aluminum pie crust shield handy in case your edges are overbrowning.

7 Let quiche stand for 20 to 25 minutes before slicing and serving.

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Thomas "Sully" Sullivan said...

Ya know, I don’t think I’ve ever eaten quiche. Would it be sacrilege to say the fine print makes it sound like a cross between an omelet and pizza? In any case, ingredient by ingredient, your handling by handling, it sounds like a winner. Totally agree with that distinction you give the “b” word. Butter makes it better.

Jean | DelightfulRepast.com said...

Thanks, Sully. I think it's high time you tried some quiche! You're really missing out. Mr Delightful loves this one.

Mrs. White said...

This looks so good. I have never made a quiche, but I have made a few pies. There is nothing as good as homemade. Thank you for sharing your wisdom from the kitchen!

Jean | DelightfulRepast.com said...

Thanks so much, Mrs White. Let me know if you decide to make your first quiche!

Jeanie said...

Hi Jean, this looks like a winner -- and a great dish for our leftover Easter ham!

Jean | DelightfulRepast.com said...

Thanks so much, Jeanie. I hadn't thought of that.

Karen @ Beatrice Euphemie said...

This does look delicious and perfect for spring. I've never tried a butter crust, but this does seem easy to do! The combination of veggies with the ham sound so good.

Jean | DelightfulRepast.com said...

Karen, thank you. Yes, it is easy. I hope you'll try this crust. I think you'll be amazed.

Phil in the Kitchen said...

It would be a strange day indeed if I turned down a slice or two of quiche. It looks lovely and I do like the sound of that pastry method. It's a long time since I made a quiche but I really should get back in the habit. I've often used a processor to make pastry but not quite like this method. I always use unsalted butter too, unless I'm making a recipe from Brittany - I'm not getting told off yet again by any Breton bakers for not having salt in my butter.

Jean | DelightfulRepast.com said...

Right, Phil, we don't want you getting told off by those salty Breton bakers! Let me know what you think if you try this pastry method.

TONY said...

Hi jean. I have only just now had a moment to read your latest recipe and discussion about your ham and mushroom quiche.It sounds delicious.Marilyn and I have been visitng our family in Berlin and eating some very nice German meals. I love anything with mushrooms in.Once I visited the caves of a vineyad in the Loire valley. They grew mushrooms in the damp dark spaces between the wine vats. A restaurant within the vienyard specialised in mushroom dishes together with drinking some very choice wines.
But I digress.
I have been reading your policy about advertising and promoting companies on your site. I have no such policy on mine. I need your advice, Jean. Marlyn and I visited Northern India a few years ago and I wrote a blog post about our trip. Since then I have had Delhi tour companies wanting to attach links to my blog post. I allow it if I know they have actually read the post. I have an awful lot of links now. Any of your readers could plan a holiday doing the ,"Golden Triangle," just from my one post. I allow it out of the goodness of my heart. Should I? Ha! Ha!

Jean | DelightfulRepast.com said...

Tony, thanks. I think you'd really like this quiche. Especially with a good white wine. The only links to companies on my site are my own links to companies I'm writing about. I don't allow a bunch of links to companies I know nothing about. You have no way of knowing if those companies are reputable, so I would delete the links. But that's just my opinion. Glad you had a lovely time in Berlin!

Lorrie said...

Quiche is a favourite around here. I've never made pastry by your method, but do use butter in mine all the time.

Jean | DelightfulRepast.com said...

Every time I make it, Lorrie, I end up making it about three times in one week. Then don't have it for a while. Then go overboard on it. Sheesh! I need to just make a quiche every couple of weeks!

David Scott Allen said...

Like you, I have many different methods and ingredient lists for my crust. My mood swings dictate! Lately, I have enjoyed the zen of pinching the butter into the flour with my fingertips… it creates such a flaky crust.

Do you also have all variety of crimping methods? Again, my mood dictates, but my apple pie is always crimped like Mom did.

And, like you, I prefer an all-butter crust. My mother, like many of her generation, was a Crisco fan. My Nana was all in for the lard. Give me the butter! And always unsalted for most everything I do.

Love the quiche filling — I haven’t made one I ages, and I feel inspired by your flavorful version.

Jean | DelightfulRepast.com said...

Thanks, David. It is a very tasty quiche, I must say! Yes, I like to switch up the crimping from time to time. And I like pinching the butter into the flour with my fingertips, too. Just making that pile of flat butter-flour petals is very satisfying.

Claire Justine said...

I love quiche, sounds tasty :)

Jean | DelightfulRepast.com said...

Thanks, Claire. Wish I had a slice of it right now!

Estelle Forrest said...

What a fantastic recipe! Thanks so much for linking up on SSPS, we hope to see you again next week - your post will be a feature!

Jean | DelightfulRepast.com said...

Estelle, thanks so much! Nice to "meet" you!

Claire Justine said...

This looks so good. I love home-made quiche :)

Jean | DelightfulRepast.com said...

Thanks so much, Claire. So do I!

Christy G said...

This looks so good. Too bad my son won’t eat it. :(

Niky | The House on Silverado said...

This looks lovely! It would make such a great dish for a Mother's Day brunch. Thanks for sharing!

Linda @ Life and Linda said...

Jean, your quiche looks wonderful. Using butter is awesome. Love how you change up the crimping. I am happy to feature your ham and mushroom quiche at Love Your Creativity.

Jean | DelightfulRepast.com said...

Christy, some people's children! :D I have a friend whose son wouldn't eat much of anything at all. Eventually he expanded his horizons, I'm happy to report! Thanks so much.

Jean | DelightfulRepast.com said...

Niky, thank you so much. It is a good for one brunch!

Jean | DelightfulRepast.com said...

Linda, thank you! Much appreciated! I especially love it for spring.

Sherry's Pickings said...

i used to make my own pastry often but haven't done so for a while. and the food processor does a great job tho doing it by hand is great I'm afraid i get a bit lazy and use frozen most often.

Jean | DelightfulRepast.com said...

Sometimes it's the 'sensible' (not 'lazy'!) thing to do, Sherry!