Wednesday, September 15, 2010

Quiche, quiche, everywhere...

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If I wasn't surrounded by quiches, maybe I would have something else on my mind (better post). But as it stands there are 200 in my kitchen...upcoming brunch affair and I am obsessing.

But I'll offer you something. The best dough recipe:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Courtesy of good old Martha.

I'll leave the filling up to you....

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