I'm becoming pleased with the crust recipe I'm using; however, the custard/filler portion of the quiche is still definitely a work in progress.
I've been on this quest for about a year, and I have baked some really bad quiches. I'll look back some day and realize that the journey to success is littered with trials (that would preach on Sunday morning!).
I've become a fan of the Cooking Channel, and Rachel Allen Bake. In a recent episode, Rachel was teaching her cooking students to prepare a spinach, potato, and goat cheese tart. Her crust making process appeared simple, and I was again inspired. The pictures in this post are of my first attempt using her recipe. I have since tweaked the recipe, more to suit my taste.
The pictures below are pretty, but the dish still needs adjustments.
nutmeg...In my opinion, the more the better. I now grate fresh nutmeg over the top of the quiche before and after baking.
afternoon sunshine...photographer/artist sneaks out at least once in every food shoot
crust...molds well in the removable bottom tart pan
I think my filling overflowed, baking to a darker, crunchy, flavorful crust. It's probably not culinarily correct, but it's pretty.
attractive slice...taste is important, but so is pretty
As you can see, the bottom crust is too moist. That I have now corrected by increasing the blind bake time. I prefer the potatoes shredded rather than cubed. The baby spinach would probably be more flavorful if I added some 'fat meat grease' as Mom would say, but as of yet, I'm sticking to the healthy version.
You can find Rachel's recipe here; however, I'll note my adjustments in a later blog post, along with updated pictures.