A couple more Quiche Questions?

Question

In recipes that call for milk can you substitute "heavy cream" ? Also I have never used "puff pastry". How do you use it as a crust for Quiche? Last question.. What is Phylo Pastry ? Is it found where the Puff Pastry is at in store ? In Dairy Dept ?? Thanks to all...

Answer 1

First - a quiche can be made with heavy cream. Actually, that is better than milk.

I won't use either puff pastry or phyllo dough for the crust. Those are not quiche crust! *Giggle* Try this recipe, it is easy.

Put 2 cups of flour, 1/2 cup of lard or solid shortening, and a pinch of salt in a big bowl. Work the lard into the flour with your fingers until it starts to look shaggy. Get about a cup of cold water and work a very little bit into the dough with your hands until the dough forms a nice ball and it stops sticking to your hands.

Then get about a half cup of flour. Spread some flour out on your counter and then put your dough on the flour. Form the dough into a ball and then roll the ball out with a rolling pin until is is about 1/4 inch thick all the way around.

Put the crust in you pie pan and turn the edges that are sticking up under the edge - crimp the edges and then fill with your quiche filling. Bake at 350 for 45 minutes to an hour.

Quiche is VERY easy - and making your own crust makes it taste even better.

Answer 2

1.Yes, you can use cream instead of milk.
2. I would not use puff pastry for a quiche however, but if you were to use it, wait until the thawed and gently just lay it in your pie pan and cut around the edges. It will puff up so big.....your filling might not stay inside...I wouldn't use it.
3.Phylo pastry is found in the frozen section near where you found the puff pastry. It is used for baklava, other greek dishes and requires a light hand and a quick filling. I would not use it for a pie quiche. Layed out in a cookie sheet, perhaps.....hmmmm.
It needs many layers with butter spred inbetween, usually, then rolled or cut as in for strudels or like I said baklava, spinach rolls etc.,, Yummy, but not for this. I would stick to a regular pie crust homemade or purchased.

Answer 3

You could make your own pie crust.. and bake it first with weights in the bottom so it doesnt puff up. Then when your ready for the last baking of the eggs, cover the crust edge with tin foil so it doesnt burn.

Answer 4

idk ?????????????//