I attempted this recipe twice.
First time I completely followed the recipe. It failed miserably and never fully cooked. Threw it in the trash.
Today, I tried using the recipe but, made the following changes per a great chef and restrauntapanpuer.
I made the crust and placed it in the pan, in the frig until ready to add custard mix. I started it in the oven at 425, instead of 325, for the first 20 minutes. Then lowered temp to recommended 325. Cooked it for 2 1/2 hrs instead of 1 1/2 hrs. Added the top 1/4 of cheese in the last 1/2 hour.
And after cooking, let it rest outside the oven for 2 hrs.
Never set up, complete waste of money a second time around. Until author comes clean and provides a useful recipe, I will never recommend this recipe or any others of his as useful. Poor, poor, use of management, time and product. READ THIS REVIEW FORST BEFORE WASTING TIME AND MONEY!!@@@@
This was decadent and exactly what I have been searching for. I made this the night before for Easter Brunch, and it reheated perfectly. After reading the reviews, I was not about to make this in a springform pan. Instead, I made my own favorite crust recipe and placed it in a ceramic tart dish, which was quite wide, but not deep. As the other reviewers have pointed out, no additional salt is necessary when making this dish, as the cheese has plenty in it. I ended up using a mixture of mushrooms, doubled the shallots, used fresh thyme, and Swiss Gruyere, as our local grocer did not have the Comte or Emmental. Google stated a good Swiss Gruyere would do, and it was divine. I ended up using only 1 cup of milk, 1 cup of cream, and 3 eggs, as there was no extra room left in the tart dish. It was the perfect filling-to-custard ratio, and I can't imagine doubling the custard would have worked out the way I would want. It cooked to firm in 1 hour. All in all, I'll be making this recipe the same way over and over again. It was positively EVERYTHING. Don't be scared of how complicated it looks; it's not rocket science, and it will turn out great.
What are they referring to as "Buttery Pastry Shell"? Is this a premade product? Is it referring to a freshly made pastry shell? There is no recipe! Please help. Do you retain the removable metal bottom in the quiche pan or not? I'm reading different directions. So some yes, some no. Thanx! Regardless, looks like a wonderful meal! Mike
I made this exactly as the recipe instructed, added some spinach and different cheeses. It was impressive and delicious.
Blind Bake with bottom of springform pan!!!!! Unless you are a professional pastry chef, blind baking with just the ring is crazy! Followed directions and the crust came out beautiful. No cracks and gorgeous golden color....Filled and it leaked all over! Didn't want to waste the custard and mushroom mixture, so deconstructed everything and made a new crust. Blind baked with leak free base of pan. Maybe not as crispy on the bottom, but much better than losing my custard. BTW, I cook and bake all the time and consider myself intermediate to advanced. I questioned the recipe due to the lack of spring form base, but followed as written. If you feel you need the base, go with your gut. So frustrating otherwise.
No mention of the Springform Pan until step four. AFTER gathering the ingredients. 😢
I haven’t made this yet, but really want to! I wonder if it would work better to halve the crust and roll one piece into a circle to fit the bottom of the assembled pan and the other half into a rectangle to cut into strips the height of the pan? The pieces could be pressed together around the inside of the pan, as well as to seal the sides to the bottom. That has worked for me when making a layered brunch torte.
I think if this is 'over the top', bland white button mushrooms do not belong in this recipe. I found the buttery crust amazing, but, all the crust on the outside of the springform pan melted off during baking.. Which was still okay, because who doesn't like crust? It did leak a bit, I had to take it off the baking sheet, wrap some foil around the bottom and poured what was in the baking sheet over the top. (Expensive ingredients- didn't want to waste any of it.) And I tried my best to seal any cracks, but I'll try harder next time. The only change to the recipe was, I splashed some brandy over the mushrooms, just before they were done. Really added some nice flavor. I served this to an executive chef, my BIL, and he loved it.
I've made this half a dozen times and it has always turned out wonderfully. Kudos from everyone who was treated to this. DO BE CAREFUL TO PLUG ANY HOLES IN THE CRUST. If you don't it WILL leak. I've experienced a small amount of leakage twice (about a third of a cup) and it didn't harm anything. Although I was afraid the smoke it created in the underlying pan would affect the flavor, it didn't. I agree that bacon and spinach would be great additions and you can use any type mushrooms you prefer. I get inexpensive shiitakes from an oriental market and use them with buttons. Be sure to use the beans/rice as directed when baking the crust. It may take 4 or 5 lbs. to fill the pan but you can save them for another crust the next time you make this quiche and you WILL make it again - it's that GOOD.
after reading through all the comments -- and noting the dates they were published -- i'm guessing that this recipe has been rewritten more than once. Thomas Keller's Buttery Pastry Shell recipe is now linked. the salt question has yet to be answered, but i can deal. however, y'all still need to adjust the instruction about WHEN to latch the springform pan after adding the pastry dough to it.
I agree with Nicole Kelly. The recipe isn't the best, but if you know what you're doing it's not that difficult. The first time I made this it came out well. My shell did leak a little bit, but it wasn't much and wasn't a problem. I adjusted the filling seasoning to my taste. It's a very impressive quiche and I'll be making it again soon.
Mine turned out quite fine. The custard was wonderfully silky and rich that complimented the earthy thyme and mushrooms so well. I used store-bought pie crust and doubled he base layer to have it be thick post baking. No leaking for me, but I made sure to pat the base of the dough very well into the pan to ensure there were no holes or uneven bumps/bubbles. Will try this technique with other variations of quiche soon!
This was my first attempt at making a quiche completely from scratch. Overall, it came out pretty good, but here are things I did differently and some "I wish I knew" tid-bits: Instead of baking in a springform pan, I used a 9 in. fluted tart pan with a removable bottom. I googled the recipe for the buttery pastry shell, but the recipe said to bake the shell all the way through. Instead, I used a NYTimes recipe to determine the oven temp. and time to blind bake my shell (https://dinersjournal.blogs.nytimes.com/2012/10/19/a-good-quiche-needs-good-pastry/ scroll down and just read the last paragraph for baking instructions). Came out great! The only thing is..I should have rolled my dough thinner because my tart pan is shallow and the shell ended up being too thick on bottom for the height of the tarte (I like a thin bottom crust on quiches but just had no idea since it was my first time baking the shell myself). My shell sadly didn't hold even half of the custard mixture. Halving the amount of mushrooms the recipe calls for would probably have helped..and I think halving the amount of custard would have still been plenty because my tart pan is so much smaller than a springform pan. Like another reviewer said, you season to taste. I always eyeball salt/pepper but can assure you heaps of salt didn't go in it. Don't forget the cheese is also salty. All in all, the quiche was still good, just needed a more balanced ratio of mushrooms to custard mixture. You live and you learn
This recipe is poorly written with multiple issues for sure. First, the salt amount is excessive and must be an error. "2. ... In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt..." That would mean that 3 teaspoons of salt go into the entire quiche. I used a scant tsp and is was MORE than enough. Perhaps it was meant to say one 1/2 tsp not 1 and 1/2 tsp?! The other issues are related to the Buttery Pastry Shell, which isn't linked but should be. It was a disaster and I wasted ingredients following it, even though my intuition was telling me to not follow the poorly written and confusing instructions. It directed to use a 9" springform pan but to leave the bottom out. Then, to not latch it. So I placed the dough in the bottomless springform unsecured ring on parchment paper on a sheet pan. I'm supposed to refrigerate that but clearly that won't fit in most home refrigerators, so I placed it in my large freezer for half the time. I blind baked as instructed and it looked fine, aside from the sides of the dough slid down a little in spots. Then the recipe tells me to patch the dough with leftover dough it never mentioned to reserve. Awesome. At least I didn't see any holes... However, the custard ran out of the dough and made a mess. I could only use half the custard because the shell wouldn't hold it. In summary, I would use the standard, trusted way of baking a pie shell in a springform pan. Line the sides with oil and flouer, place a sheet of parchment over the bottom, then secure the ring. This way, even if there are small holes in the shell, the custard won't escape so much. And it will more easily fit in the refrigerator. I'm an experienced cook and this recipe is a written to be a salty, messy, confusing waste of ingredients. I salvaged it, but would advise to not make this as instructed. Halve the salt and use a different pie shell recipe.
Grancy and Luis, here are your answers. Looking at the recipe and your comments while deciding whether to hazard a whack at it, I took two clues from the page: the photo, which shows a plate-filling quiche whose scale could be surmised from the knife sitting next to it, and the fact that the words 'Buttery Pastry Shell' are capitalized. Sure enough, a browse of F&W's site turns up Thomas Keller's recipe: http://www.foodandwine.com/recipes/buttery-pastry-shell It calls for a standard-size 9-inch springform pan, and you blind-bake the shell before making the quiche in it. Accordingly, I'm going to give this three stars, make it, and check back. If more than 2600 people really did rate it, and as warmly as they did, that does say something; in the meantime, I'd suggest that F&W, while correcting the many little sins that its perhaps over-voluminous site is heir to, highlight 'Buttery Pastry Shell' w/ a link, the way every self-respecting cooking site does.
Here is the buttery pastry shell recipe from this site http://www.foodandwine.com/recipes/buttery-pastry-shell
A recipe with INCOMPLETE instructions can not be made in the fashion that the creator intended! Therefore, no matter how good it MIGHT be, the recipe is useless & worthy of only 1 star. Have read through 3 times; where's the info on the pastry shell? Would assume just regular pie shell; but no, step 4 mentions springform pan. Hmm, I have 6 sizes of springform; it appears that I'm supposed to guess.
Question: Is the buttery pastry shell for this quiche pre-cooked or raw?