This week, we sought the help of Executive Chef of Le Select Bistro, Chef Laura Maxwell, to curate our Chef's Box for this week and she brought her A-Game! All you need to create this recipe is one Chef Box from The Market at 100km Foods and a 1L add-on of 2% milk! We still have a few left in stock available for Friday pick-up this week!
BIG thanks to Chef Laura for sharing her recipe with us!
Now without further adieu, we present Madame Maxwell's Quiche au 100km. Bon Appetit!
A Note from Chef Laura: This recipe will yield one portion of dough large enough to fill a 9”x 2” quiche ring or dish, which makes 8 portions. If you are using a smaller dish you can easily scale down the recipes as needed. Follow the same procedure and some cooking times will need to be reduced accordingly.
Minimum Preparation Time: 6 hours (includes chilling time!)
Ingredients
For the Quiche Dough
- 340 g “Viking” All-purpose flour, K2 Milling
- 227 g Unsalted Butter, Golden Dawn
- 5 g Fine Sea Salt
- 45 g Ice Water, Toronto’s Finest Tap water
- 30 g 2% Milk, Hewitt’s
- (plus dry rice, beans, or pie weights for the blind bake)
For the Royale
- 7 Medium Free-Run Eggs, Homestead Farm
- 330 g Whipping Cream, Hewitt’s
- 330 g 2% Milk, Hewitt’s
- 6 g Fine Sea Salt
- ¼ tsp ground black pepper
- 1/8 tsp ground nutmeg
For the Filling
- 400 g Jerusalem Artichokes, Cookstown
- 120 g Cremini Mushrooms, Unionville Mushroom
- 250 g Red Onion, Hillside Garden
- 40 g Dried Tomato Cookstown
- 113 g Goat Cheese, Mariposa Dairy
- 125 g “Five Brother’s” Swiss Style Cheese, Gunn’s Hill Artisan Cheese
- 2 Tbl “Viking” All-purpose flour, K2 Milling
- 4 g Sea Salt
- ½ tsp Ground Black Pepper
- Oil for Cooking
- *½ Tbl Freshly Chopped Thyme
- *4 Tbl Freshly Chiffonaded Flat Leaf Parsley
- *1 Tbl Finely Minced Garlic
- *optional
Method
Prepare the QUICHE DOUGH.
- 1. Dice the cold butter and combine it with the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter begins to break apart (about one minute) then increase to speed 2 until it reaches the consistency of grainy dry sand.
- 2. Return mixer to low speed, and slowly stream in milk and ice water until dough comes together. Do not overmix.
- 3. Remove dough from the mixer, flatten into a 1” disk, wrap in plastic wrap, and chill in the fridge for a minimum of 2 hours, or overnight.
- 4. When ready to bake the shell preheat your oven to 325°f.
- 5. Remove the dough from the fridge and unwrap onto a lightly floured surface.
- 6. Roll dough to a 14-inch diameter, ¼ inch thick, and carefully shape into a greased 9” x 2” ring placed atop a flat tray on baking tray, ensuring dough is properly pressed into the corners. Leave the overhang, as it will prevent shrinking and/or leaking. Reserve a small amount of dough for patching any potential holes that may form during the first bake.
- 7. Doc the shell with a fork, line the shell with parchment, and fill with pie weights. Blind bake with weights at 325°F, for 40 minutes.
- 8. Remove weights and continue baking at 300°F until bottom is light golden brown about 1 hour 15 minutes longer. If necessary, patch any holes or cracks with leftover dough when you remove the pie weights and parchment.
- 9. Allow the crust to cool completely before adding the filling. This will extend the shelf life and prevent the crust from becoming soggy. You can even bake the shell a day in advance and leave overnight, whipped, at room temperature ready to fill the next day.
Prepare the ROYALE
- 10. Whisk together all ingredients in a bowl then set aside until ready to use.
- 11. Once the quiche shell is cooling you can prepare your FILLING.
- 12. Preheat the oven to 325°F.
- 13. Scrub the sunchokes, trim the ends, and cut into ⅓” crosswise slices, toss in a little oil and roast single layer in the oven until tender, about 30 minutes.
- 14. Dice the onion and sweat over low heat in a little oil until slightly golden and caramelized-about 20 minutes.
- 15. Cut the dried tomatoes crosswise into 3 slices, add to the onions towards the end of cooking.
- 16. Slice the mushrooms into thick slices and sauté over med-high heat until golden and soft. If using garlic stir it in then set mushrooms aside.
- 17. Grate the Swiss cheese.
- 18. In a large bowl or cooled pot combine the: onion, tomato, sunchoke, mushroom, salt, pepper, thyme, parsley, and 2 Tbl Flour.
- 19. Pour Royale into your cooled quiche shell until filled halfway up. Gently toss the FB cheese with the vegetables, and delicately drop into the quiche shell. Dot with the goat cheese, the pour in more Royale mix until you are a cm from the top.
- 20. Carefully transfer the quiche tray to the low half of the 325°F oven and continue to top up with as much Royale mixture as possible without overflowing.
- 21. Bake at 325°F for 20 minutes, then reduce the oven temperature to 300°F and bake for an additional 95 minutes. The quiche is done when an minimum internal of 178°F is reached. (If you are baking in a smaller dish it is the final temperature which is most important.)
- 22. Remove the quiche from the oven and let cook at room temperature for an hour before removing it from the ring. Break the overhanging crust and remove the ring mold before slicing. Alternately, you can bake a day in advance, slice into eighths, and reheat each slice in a 300°f oven until warmed throughout. Quiche slices will last 3 days if covered well in the refrigerator.
Did you try this recipe? We want to see your finished product! Tag us on Instagram @100kmfoods and @themarketat100kmfoods!
