Pastry for Quiche?

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Rummaging through the freezer I found some swiss cheese,
bacon, and frozen spinach (not necessarily in that order).
Add some eggs and that's the basic fixin's for a quiche.
What is a decent quiche crust that's not *too* loaded with
fat? Or should I just make a half a recipe of normal
pastry with butter and lard and roll it *really* thin?

Thanks, regards, Bob

I like to use several sheets of phyllo dough - except you
need to plan ahead for that unless you can get it fresh
locally, as it needs to defrost in the 'fridge for 24 hours
if you buy it frozen. I put canola oil in my misto and
lightly spray between the layers, instead of brushing with
butter, which still results in flaky, distinct layers
without the use of too much fat.

Alternatively, you could do a crustless quiche, or perhaps
use almond meal (yes, I know, almonds have fat, but at least
it's *good* fat) or ground up some of your favorite crackers
using just enough melted butter to bind them so you can form
them into the bottom of your pie plate.

--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

Donna Rose said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Rummaging through the freezer I found some swiss cheese,
bacon, and frozen spinach (not necessarily in that
order). Add some eggs and that's the basic fixin's for a
quiche. What is a decent quiche crust that's not *too*
loaded with fat? Or should I just make a half a recipe
of normal pastry with butter and lard and roll it
*really* thin?

I like to use several sheets of phyllo dough - except you
need to plan ahead for that unless you can get it fresh
locally, as it needs to defrost in the 'fridge for 24
hours if you buy it frozen. I put canola oil in my misto
and lightly spray between the layers, instead of brushing
with butter, which still results in flaky, distinct layers
without the use of too much fat.

I also saw a box of phyllo dough in there; no telling how
old it is. I should defrost it and either use it or pitch
it, depending on if it's still good or freezerburned. And I
can brush the layers with just a little bacon grease (no
since in letting bacon grease go to waste.)

Quoted message said:

Alternatively, you could do a crustless quiche, or perhaps
use almond meal (yes, I know, almonds have fat, but at
least it's *good* fat) or ground up some of your favorite
crackers using just enough melted butter to bind them so
you can form them into the bottom of your pie plate.

I have some ground almonds. If the phyllo is unusable, I
might just make that 1/2 recipe of pastry dough, and
substitute almond meal for part of the flour to make it
interesting.

Thanks, and best regards, Bob

zxcvbob said:

I also saw a box of phyllo dough in there; no telling how
old it is. I should defrost it and either use it or pitch
it, depending on if it's still good or freezerburned.

Maybe you can use your box of phyllo to settle a bet for me.
I'm of the opinion that phyllo becomes dry, brittle and
basically no fun to use if it is left in the freezer too
long, even if it stays frozen the whole time. I think phyllo
has to be fresh meaning frozen for only a few weeks,
defrosted in the refrigerator and then used right away.
Another is of the opinion that the brittle unusableness
happens when the phyllo is frozen and defrosted and frozen
again too often. Any thoughts?

--Lia

In article <7VK6c.41066$JL2.464708@attbi_s03>,
[email hidden] says...

Quoted message said:

Maybe you can use your box of phyllo to settle a bet for
me. I'm of the opinion that phyllo becomes dry, brittle
and basically no fun to use if it is left in the freezer
too long, even if it stays frozen the whole time. I think
phyllo has to be fresh meaning frozen for only a few
weeks, defrosted in the refrigerator and then used right
away. Another is of the opinion that the brittle
unusableness happens when the phyllo is frozen and
defrosted and frozen again too often. Any thoughts?

I try to buy (and use) fresh phyllo to avoid the brittleness
to which you refer.

I think you may be right though. It certainly seems to make
sense, anyway. I've never frozen and defrosted phyllo
multiple times, and I've certainly experienced brittle
phyllo dough in the past. It's one of the reasons I've
stopped buying it at the supermarket and have located a
Greek specialty store here in S.F. that sells it fresh.

--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

Donna Rose said:

I think you may be right though. It certainly seems to
make sense, anyway. I've never frozen and defrosted phyllo
multiple times, and I've certainly experienced brittle
phyllo dough in the past. It's one of the reasons I've
stopped buying it at the supermarket and have located a
Greek specialty store here in S.F. that sells it fresh.

What store? Sounds interesting.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

In article
<[email hidden]>,
[email hidden] says...

Quoted message said:

Donna Rose said:

I think you may be right though. It certainly seems to
make sense, anyway. I've never frozen and defrosted
phyllo multiple times, and I've certainly experienced
brittle phyllo dough in the past. It's one of the
reasons I've stopped buying it at the supermarket and
have located a Greek specialty store here in S.F. that
sells it fresh.

What store? Sounds interesting.

I don't remember the name of it, but it's on Mission Street,
I think between 22nd & 23rd. It's got a blue and white sign,
and says something like "Greek Specialties" in Greek-type
lettering.

They don't actually make it fresh there - It's the same
stuff you buy in your supermarket, but they swear it's never
been frozen. I know that I've never had the problems I've
had with regular phyllo with the stuff I've bought there, so
I tend to believe them.

They also have a 'thick' version, which is the equivalent of
maybe three sheets of phyllo. Probably would be just perfect
for Bob's quiche. I used the thicker version to make an
apple strudel and didn't like the texture nearly as much as
I do with the thinner type, but for a pie crust I think it
would be much better.
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

Donna Rose said:

I don't remember the name of it, but it's on Mission
Street, I think between 22nd & 23rd. It's got a blue and
white sign, and says something like "Greek Specialties" in
Greek-type lettering.

You rock. Thanks.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

zxcvbob said:

Rummaging through the freezer I found some swiss cheese,
bacon, and frozen spinach (not necessarily in that order).
Add some eggs and that's the basic fixin's for a quiche.
What is a decent quiche crust that's not *too* loaded with
fat? Or should I just make a half a recipe of normal
pastry with butter and lard and roll it *really* thin?

All pie and [censored] pastries have pretty much the same
amount of fat, and pastry is not very good if it is
rolled out too thin.

Julia Altshuler <[email hidden]> deliciously posted in
news:7VK6c.41066$JL2.464708@attbi_s03:

Quoted message said:

zxcvbob said:

I also saw a box of phyllo dough in there; no telling how
old it is. I should defrost it and either use it or pitch
it, depending on if it's still good or freezerburned.

Maybe you can use your box of phyllo to settle a bet for
me. I'm of the opinion that phyllo becomes dry, brittle
and basically no fun to use if it is left in the freezer
too long, even if it stays frozen the whole time. I think
phyllo has to be fresh meaning frozen for only a few
weeks, defrosted in the refrigerator and then used right
away. Another is of the opinion that the brittle
unusableness happens when the phyllo is frozen and
defrosted and frozen again too often. Any thoughts?

--Lia

Ya' know, I've always had the same issue with frozen phyllo.
I really do not want to use it.

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Dog3 said:

Ya' know, I've always had the same issue with frozen
phyllo. I really do not want to use it.

Ok this is starting to bug me... so what the heck is Phyllo?

~john

Levelwave© said:

Dog3 said:

Ya' know, I've always had the same issue with frozen
phyllo. I really do not want to use it.

Ok this is starting to bug me... so what the heck is
Phyllo?

~john

Paper thin pastry dough. You buy it ready made -- and
usually frozen. Have you ever eaten baklava? It is made with
phyllo, honey, and nuts. (and butter?)

Best regards, Bob

zxcvbob said:

Paper thin pastry dough. You buy it ready made -- and
usually frozen. Have you ever eaten baklava? It is made
with phyllo, honey, and nuts. (and butter?)

Ahhhhh yes... thanks for clearin' that up. I'll have to
check my grocer's freezer for next time for this whole
"phyllo" phenomenon... Though I've never cared much for
Baklavas... too sweet IMO.

~john

Dog3 said:

Ya' know, I've always had the same issue with frozen
phyllo. I really do not want to use it.

Oh, but it is wonderful stuff when you get a good box of
it. When it is soft and works right, there's nothing so
easy, elegant and delicious. You make up your filling all
in one pan. You melt the butter in another. Then you set
up your work table with the phyllo unwrapped and spread
out. You brush butter on the phyllo, put in a spoonfull of
the filling, wrap it up, brush butter on the next one,
wrap, remove to buttered baking dish and continue that way
until you have an oven full of delectable buttery
appetizers or treats.

--Lia

Levelwave© said:

Ahhhhh yes, thanks for clearin' that up. I'll have to
check my grocer's freezer for next time for this whole
"phyllo" phenomenon. Though I've never cared much for
Baklavas, too sweet IMO.

I've seen it spelled with every combination: phyllo, filo,
fillo, etc. if that helps you find it. I've always
pronounced it feel-oh and have no idea if that's correct.
I've never cared for the sweet preparations either, but the
savory applications can be wonderful. Fillings can include:
spinach, feta, eggs, garlic, or soft cheese, feta, eggs,
parsley. Almost any leftover vegetables can be chopped up,
combined with grated cheese and something flavorful like
sauteed onions or fresh or dried herbs and put inside the
buttery, flaky phyllo with wonderful results.

--Lia

zxcvbob said:

Rummaging through the freezer I found some swiss cheese,
bacon, and frozen spinach (not necessarily in that order).
Add some eggs and that's the basic fixin's for a quiche.
What is a decent quiche crust that's not *too* loaded with
fat? Or should I just make a half a recipe of normal
pastry with butter and lard and roll it *really* thin?

Thanks, regards, Bob

Heh. I just buy frozen deep dish pie crust 🙂 I was never
good with rolling out pastry.

Jill

Levelwave=A9 said:

Ahhhhh yes... thanks for clearin' that up. I'll have to
check my grocer's freezer for next time for this whole
"phyllo" phenomenon... Though I've never cared much for
Baklavas... too sweet IMO.

The sweetness is because of all the honey and sugar syrup
that gets poure= d over it. Between that and the richness of
the nuts, it is one of those things that should be served in
small portions. Some baklavas have more honey that others.
There was one vendor at the St. Lawrence market in Toronto
who used to have his baklava soaking in a pan of pure honey.

Phyllo is very versatile stuff and surprisingly easy to
work with. One of= my favourites is salmon fillets wrapped
in phyllo.

zxcvbob said:

Rummaging through the freezer I found some swiss cheese,
bacon, and frozen spinach (not necessarily in that order).
Add some eggs and that's the basic fixin's for a quiche.
What is a decent quiche crust that's not *too* loaded with
fat? Or should I just make a half a recipe of normal
pastry with butter and lard and roll it *really* thin?

If it has to be a traditional sort of crust, it'll need a
fair amount of fat. But there are many other ways to get
there. I'd suggest spraying the cooking vessel with Pam or
equivalent:
1) lavash - there are thin versions of it now in the
stores. Like a tortilla, but breadier. Line the vessel
you're making the quiche in with it.
2) tortillas - one or more to line a vessel.
3) crumb crusts - any sort of crumbs you'd like. Bind them
with water and/or egg.
4) bread dough rolled very thin, filled and baked before
it can rise.
5) ground nuts - almonds are wonderful for this.
6) crepes - line the vessel.
7) lasagna sheets - line the vessel.
8) thin slices of ham - line the vessel.
9) queso fresco or paneer cheese - cut to thin slices, line
the vessel, and fill and bake as usual.
10) Bake it into a bread boule.

I'm saying vessel because it doesn't have to be a pie plate.
It can be a muffin tin with individual portions baked in any
of the above "crusts." It can be a cast iron or non-stick
skillet with no crust at all.

Given that you're putting eggs and cheese in the quiche, the
fat in the crust won't be that much additional. Maybe make
it classically and eat a bit less.

Or make an omelet or a frittata...

Pastorio

On Fri, 19 Mar 2004 15:48:13 -0600, zxcvbob <[email hidden]>

Quoted message said:

Rummaging through the freezer I found some swiss cheese,
bacon, and frozen spinach (not necessarily in that order).
Add some eggs and that's the basic fixin's for a quiche.
What is a decent quiche crust that's not *too* loaded with
fat? Or should I just make a half a recipe of normal pastry
with butter and lard and roll it *really* thin?

Thanks, regards, Bob

I just made a very good (not to mention, quick and easy)
crustless quiche the other night. The recipe (below) was
originally posted by Cryambers in here. I substituted frozen
chopped broccoli for the spinach and omitted the nutmeg. I
also added 3/4 cup or so of leftover chopped deli ham.

Mary

Crustless Quiche

1 (10oz.) pkg. frozen chopped spinach, thawed 2 Tbsp. flour
2/2 lb. swiss cheese, diced 3 eggs 1 cup milk
3/2 tsp. salt
4/8 tsp. pepper dash ground nutmeg vegetable cooking spray

Preheat oven to 350 F.

Lay thawed spinach on paper towels. Blot and squeeze the
spinach until barely moist. Set aside.

Combine cheese and flour. Set aside.

Blend eggs and milk. Add salt, pepper, and nutmeg. Stir in
spinach and the cheese-flour mixture.

Pour into a 9-inch deep-dish pie plate coated with
cooking spray.

Bake at 350F for 55 to 60 minutes, until set.

Let stand 5 to 10 minutes before serving.

zxcvbob said:

that's the basic fixin's for a quiche. What is a decent
quiche crust

Go down to your stupormarket and get a Mrs. Smith's frozen
9" deep dish pie crust (they come 2 to a pkg). Bring home,
defrost, puncture crust dough all over bottom and sides
with a fork, brush with whole egg wash, and lightly brown
at 375 deg F.

Real men not only eat quiche, they make the best. (Nancy's
quiches' suck!)

nb