Pastry 101 w/The Coda: Quiche Dough
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Mother's Day will arrive shortly. Brunch is the traditional way of celebrating this event. Many local restaurants will be offering special menus and buffets. If Mom would rather hang out in her jammies, a homemade breakfast (made by anyone but her) is a nice treat.
With that in mind, Chef Roo Buckley of The Coda is sharing with us one of the most basic forms of pastry, a classic quiche dough.
Though the refrigerated pie doughs available in markets have greatly improved, nothing is quite as nice as one made from scratch.
Below I've offered a recipe for Quiche Lorraine, perhaps the most popular of quiches. This recipe supplies the baking instructions for a 9” quiche.
Quiche Lorraine
Preheat the oven to 400
6-8 slices of crispy, cooked bacon, diced • 3 eggs • 1 1/2 cups heavy cream • 1 tsp butter • 1/2 tsp salt • 1/4 tsp pepper • pinch of nutmeg • Optional: 1 cup of grated Gruyere
Gently dock (prick) pastry all over with a fork. Bake for 12 minutes. Remove from oven.
Reduce oven to 300.
Combine all other ingredients. Pour filling into the crust. Bake for an additional 35 minutes or until quiche is firm (but not dry). Turn off oven and crack door. Allow quiche to stand in oven until cool.
If cooking isn't your thing, or you're short on time, take Mom out for a fantastic brunch at The Coda. Make your reservations now, as Mother's Day is one of the busiest days of the year for restaurants.
The Coda, 350 Pennsylvania, 14201, 362.0435, call for hours
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