Steam-Baked Holiday Morning Quiche
Ali Clarke and Santos Loo
October 25, 2022
The holidays are a special time with family and friends, but they also mean feeding a crowd around the clock. For breakfast, keeping it simple is key, and this quiche is the perfect way to impress your guests without too much effort. Blind bake the crust the day before and utilize any leftover roasted veggies you have from your previous meals for an easy morning assembly. Then pop the quiche into the Anova Precision Oven, and with just a touch of steam, your eggs will cook to a perfect custardy texture and the crust will be golden brown and flaky. The best part of a quiche is that it is delicious hot out of the oven or at room temperature, so no matter when everyone comes down for breakfast, a meal will be ready for them.
Notes: The dough can be made, wrapped tightly in plastic, and refrigerated for up to 4 days or frozen for up to 6 months. The crust can be blind baked the day before you want to serve the quiche; just remove it from the oven and let cool completely before wrapping in plastic and leaving out overnight at room temperature.
Utilize any leftover roasted veggies you may have on hand. You can also thaw frozen vegetables; just make sure any excess water is removed before adding them to the quiche.
This recipe uses Diamond Crystal kosher salt.
Serves
8
Prep Time
00:40
Cook Time
01:15
5 (3)
550
Ingredients
For the Dough
2 cups (240g)
all-purpose flour
1 tsp
kosher salt
10 Tbsp
cold, unsalted butter, cut into quarters lengthwise and then into ¼-inch cubes
¼ cup
cold water, plus up to 1 tbsp more if needed
½ tsp
distilled white vinegar
For the Quiche
1 cup
half and half
4 large
eggs
1 tsp
kosher salt
¼ tsp
freshly ground black pepper
1 cup (about 2 oz)
shredded Gruyère cheese or other melting cheese
½ cup (about 2 oz)
leftover roasted vegetables, such as broccoli, cauliflower, eggplant, fennel, onions, carrots, parsnips, and/or peppers, cut into bite-size pieces
2 Tbsp
roughly chopped flat leaf parsley
1 Tbsp
grated Parmesan
Steps
1. Make the Dough
Add the flour and salt to the bowl of a food processor and pulse 1 to 2 times to combine. Break the butter up evenly as you add it over the flour. Pulse again 10 to 12 times or until the butter and flour are evenly combined and the butter is about the size of small peas.
Combine ¼ cup cold water and the vinegar in a liquid measuring cup and, with the motor running, slowly stream in the liquid until the dough just begins to come together; the dough will still have a slightly shaggy texture and won’t completely form a ball but will hold together when pinched.
If the dough is still dry, add 1 teaspoon of additional water at a time until it comes together.
2. Form the Dough
Lay a sheet of plastic wrap onto a clean work surface and turn the dough out onto the plastic. Use your hands to bring the dough together into a ball and then flatten it into a 1-inch-thick disk. Wrap completely in the plastic and refrigerate for at least 1 hour, or until the dough is rested and firm.
3. Roll the Dough
Remove the dough from the refrigerator and let sit for about 10 minutes to soften slightly. Have a 9-inch pie plate ready, along with dried beans or pie weights and a piece of parchment paper.
Lightly dust a clean work surface with flour. Lightly dust the top of the dough and then roll the dough into an 1/8-inch-thick and 12-inch-wide round, rotating a quarter turn after each roll to ensure even thickness. Continue to lightly dust the top and bottom of the dough as needed so that it doesn’t stick.
Roll the dough onto the rolling pin and then quickly transfer the dough to the center of the pie plate. Use your fingers to gently press the dough into the bottom edge of the pan. Use a paring knife or scissors to remove any excess dough around the edges and then use your pointer fingers to crimp the dough around the pie rim. Use a fork to dock the bottom of the dough all over. Refrigerate the dough while you preheat the oven.
4. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear, Top
5. Start the Blind Bake
Rack
When the oven is heated, remove the pie plate from the refrigerator. Line the dough with a piece of parchment paper and then fill the entire pie dish with dried beans or pie weights.
Place the pie on a sheet pan, transfer to the oven, and bake for 25 minutes or until the dough is a pale golden brown around the edges and blond on the bottom.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear, Top
00:25 Timer
6. Brown the Crust
Rack
Remove the crust from the oven and carefully lift the parchment with the pie weights off of the crust, placing the hot items in a bowl. Quickly return the crust to the oven and bake an additional 20 minutes or until the crust is a rich golden brown around the edges and the dough is fully cooked. If you’re using a glass pie dish, you will be able to see that the dough will be golden brown on the bottom. Let the crust cool at room temperature while you make the filling.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear, Top
00:20 Timer
7. Adjust the Oven for the Quiche
Rack
Make sure to remove the pie crust before adjusting the oven settings.
Sous Vide Mode: Off
Steam: 15%
Temp: 325°F
Heat: Rear, Top
8. Make the Filling
In a medium bowl, whisk together the half and half, eggs, salt, and pepper until well combined.
9. Assemble the Quiche
Spread the cheese in an even layer on the bottom of the crust. Top with the roasted vegetables. Pour in the egg mixture; the filling will come to the edge of the crust.
10. Bake the Quiche
Rack
Carefully transfer the quiche to the oven and bake for 28 minutes or until the eggs are puffed and golden brown around the edges and still have a slight jiggle in the center. A toothpick inserted into the center will come out clean. Remove from the oven and let cool for 15 minutes.
Sous Vide Mode: Off
Steam: 15%
Temp: 325°F
Heat: Rear, Top
00:28 Timer
11. Garnish and Serve
Sprinkle the chopped parsley and Parmesan cheese over the top before slicing and serving.
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