乳蛋饼的基础简单可口：糕点皮，浓郁的鸡蛋蛋ust，以及诸如烤，炒或蒸的蔬菜，煮熟的肉，奶酪和新鲜草药等添加剂。只需选择您的奶酪，草药，蔬菜或肉类即可。
产生一个9英寸的乳蛋饼；服务6至8
I like to start the dough in a stand mixer rather than a food processor because it combines ingredients well while letting me keep an eye on the dough to prevent overmixing, which can toughen the crust.
在装有桨附件的立式搅拌机中，混合4-1/2盎司。（1杯）未漂白的通用面粉，，，，2 tsp. granulated sugar，，，，和1/2茶匙。犹太盐。Add4-1/2盎司。(9 Tbs.) cold unsalted butter，切成9块，以低速混合，直到面粉不再是鲜艳的白色，当您用手指按住一块丛时，面团凝聚在一起，并且仍然有大约一半大小的黄油，大约1分钟。（或者，使用糕点切割机或手指将黄油加入干成分，直到整个豌豆大小的黄油块为止。）亚搏手机版官方
In a small bowl, whisk1large egg yolk和2 Tbs. cold whole or 2% milk，，，，then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.
将面团转到干净的工作表面上，然后将其收集到土丘中。从土墩的顶部开始，然后用您的手脚跟将面团的一部分涂抹在您的一面，从您的侧面和工作表面滑动，直到将大部分黄油碎片涂在面团中为止。在部分中重复剩余的面团。
用长凳刀将面团聚集在一起，将其弄平到约1英寸厚的磁盘中，然后用塑料包裹。冷藏至少1小时。（可以将面团冷藏长达4天或将其冷冻长达1个月。如果储存超过1天，请将其包裹在另一层塑料中。如果冷冻，请在使用之前在冰箱中融化过夜。）
有了这个黄油状的面团，可以进行折衷：它的味道令人惊叹，剥落精美，但可以收缩。要限制收缩，请成形面团，使边缘延伸到盘子上方，并在盲烘烤之前将其填充在盘子上。由于没有停靠的地壳，因此豆类需要在整个盲烘烤过程中留在原地，以防止其膨化。
用面粉滚动的销钉在一个富裕的工作表面上，将面团滚动成12英寸宽的1/8英寸厚的圆圈。将面团滚动在滚动销周围，然后将其在9到10英寸的乳蛋饼盘或9-1/2英寸的馅饼板上展开。在不伸展的情况下，将面团轻轻地压入盘子的底部和侧面。使用剪刀或削皮刀修剪面团，留下3/4英寸的悬垂。
If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.
冷藏至少1小时，以使面团在烘烤前放松。（未烘烤的外壳可以用塑料包裹并冷藏长达2天或冷冻长达2周。如果冷冻，请在烘烤之前在室温下固定30分钟。）
Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.
碎12英寸正方形的羊皮纸，将其弄平，然后将其与它排成一列。用干豆将外壳填充到顶部，将它们轻轻按在侧面。在热烤板上烘烤，直到边缘变成深金棕色，底部不再看起来很生（小心地拉回羊皮纸检查；如果使用玻璃馅饼，您可以查看底面是否是金色的），40 to45分钟;如果太暗，用馅饼盾牌或箔戒指保护边缘。除去羊皮纸和豆（如有必要，以及饼屏蔽），并在架子上冷却至室温，约30分钟。
This custard is made with milk, cream, and egg yolks (not whole eggs), so even after baking, it’s soft and supple.
在中等大小的碗或大型液体尺寸中，一起搅拌8个大蛋黄，，，，1杯重型奶油，，，，1杯全牛奶，，，，1/4茶匙。freshly grated nutmeg，，，，1/2茶匙。犹太盐，，，，1/4茶匙。现磨黑胡椒，，，，和up to 1/4 cup total of your choice of herbs(see options below).
选择多达2种新鲜草药，总共1/4杯（可选）
 Thinly sliced basil |
 切碎的百里香（最大1茶匙） |
 切碎的迷迭香（最大1茶匙） |
 Thinly sliced chives |
 Thinly sliced scallions |
 切碎的欧芹 |
 Chopped cilantro |
 切碎的龙龙（最大1汤匙）。 |
 切碎的莳萝 |
 Chopped chervil |
You can flavor a quiche in myriad ways. Most meats and vegetables need to be cooked before going into the quiche. For the best flavor, be sure to season the vegetables as they cook.
将架子放在烤箱的中心，然后将烤箱加热到325°F。
Put the blind-baked crust on the rimmed baking sheet and scatter the meat, fish, vegetable, and cheese add-ins of your choice (see options below) over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
选择两到四个加载项，总计1-1/2-2杯（烹饪后测量）
 切碎，煮熟的培根或培根（最大1/2杯） |
 切成丁的火腿或prosciutto |
 熏制的鸡肉或火鸡 |
 Sweet or hot Italian sausage, crumbled and cooked |
 Smoked salmon or trout, flaked (1/2 cup max) |
 |
 Grated or diced cheddar (1 cup max) |
 碎裂的帕马诺 - 雷吉亚诺（最大1杯） |
 Crumbled fresh goat cheese (1 cup max) |
 Diced cream cheese (1 cup max) |
 切成丁的布里（果皮移除；最大1杯） |
 Grated Manchego (1 cup max) |
 Grated Swiss or Gruyere (1 cup max) |
 崩溃羊乳酪(最多1杯) |
 Grated Comte (1 cup max) |
 切碎的晒干西红柿（最大1/4杯） |
 切成薄片的芦笋 |
 Sliced sauteed mushrooms |
 Thinly sliced sauteed leeks (white & light-green parts only) |
 Caramelized yellow onions |
 切碎，种子和排干的西红柿 |
 切成丁的红洋葱（最大1/4杯） |
 蒸西兰花小花 |
 切碎的炒菜 |
 烤切碎的辣椒（铃或poblano） |
 Pitted, slivered black olives |
 切成丁，炒西葫芦 |
 Fresh or thawed frozen corn kernels |
 Diced, cooked potatoes |
 炒菠菜 |
这个乳蛋饼的质地非常柔软和乳脂状，但这与被烤不足的情况不同。确保通过视觉和触摸检查它已设置。
Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.
在架子上冷却至少45分钟，然后切成薄片，并在室温下加热。或者，对于看起来最好的切片，完全冷却乳蛋饼，然后冷藏，冷时切片并重新加热。（乳蛋饼可以提前2天。冷却后，用塑料包裹和冷藏。在350°F烤箱中重新加热，边缘覆盖着馅饼盾，直到温暖到20至25分钟。）
做
•盲目烘烤贝壳，这样您就不会遇到潮湿的外壳。
•使用剩下的煮熟的蔬菜和肉；他们的调味料将提高风味。
•让乳蛋饼冷却至少45分钟，以便蛋ust可以牢固地保持漂亮的切片。在面包店，我们在切割之前将其彻底冷却在冰箱中，然后再加热切片。
不
• Overdo the add-ins; you want to enjoy the silky texture and rich flavor of the custard, too.
• Add very watery ingredients; the excess water will make the custard soupy. Squeeze cooked spinach dry and drain raw tomatoes before adding.
•热时切成蛋饼。它的味道会很好，但是蛋ust可能无法保持其形状，而背壳可能会从蛋ust掉下来。
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