I am looking for a quiche crust that jeff smith did on one of his shows. I think he was doing ham and swiss quiches and asparagus quiches. What i want is the recipe for the crust he made using peanut oil. I have made the crust in the past with good results but have moved and can't find it, it slumbers somewhere in my garage. Anyone remember?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: BASIC CRUSTLESS QUICHE
Categories: Pies, Quiches, Flan, Savoury, Cheese
Yield: 8 Servings
1/2 c Butter
1/2 c Flour
1 ts Baking powder
1/4 ts Salt
1 lb Cheese- cottage, large curd
1 lb Cheese- cheddar, mild
Melt the butter. Whip the eggs until fluffy, and add the flour, baking
powder, salt, cottage cheese, melted butter, and half the mild cheese.
If you wish to, add any flavourings or ingredients such as sliced
tomato, leeks, onions, zucchini, parsley and etc
Place the mixture in a greased 9" x 13" baking dish. Top with the
remaining grated cheese. Bake at 400^F for 15 minutes. Then reduce
temperature to 350^F, and continue to bake for 35 to 40 minutes, or
until the top is lightly browned.
Cool, and cut into squares for serving.
from THE FRUGAL GOURMET by JEFF SMITH typed by KEVIN JCJD SYMONS
Spinach & Feta Cheese Quiche
Recipe Serves: 6
10 oz Spinach, frozen, chopped, *
2 tb Parsley, chopped
4 Eggs, beaten
1/4 lb Feta cheese, crumbled
3/4 c Cream
3 tb Parmesan or Romano
1 1/4 c Milk
2 tb Lemon juice
1 Prepared baked pie crust
Contributed to the echo by: Jean Hores
Originally from: THE FRUGAL Gourmet ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith)
Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible;
it should be fairly dry. ** Cheese is better if fresh-grated. Mix the eggs, cream, and milk.
Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese.
Fill the quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40 minutes,
or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving.
Can also be served at room temperature. Servings: 6
Exported from MasterCook *
Basic Easy Crust
Recipe By : Jeff Smith
Serving Size : 1 Preparation Time :0:00
Categories : Pastry Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups All-purpose flour
1 Teaspoon Salt
1/2 Cup Margarine
1/2 Cup Crisco
1 Tablespoon White vinegar
3 Tablespoons to 4 tablespoons Ice water
In a medium-size bowl stir the flour and salt together. Cut in the
shortenings using a pastry blender. Keep working the flour and
shortenings until the mixture is rather grainy, like coarse cornmeal.
In a small bowl mix the egg and vinegar together and, using a wooden
fork, stir the mixture into the flour. Add enough ice water so that the
dough barely holds together.
Place on a marble pastry board or a plastic countertop and knead for
just a few turns, enough so the dough holds together and becomes
rollable. I roll my dough out on waxed paper. It is easy to handle
If you have a marble rolling pin this will be easy. If you use a
wooden one be sure to dust a teaspoon of flour on it a couple of times
when you are rolling the dough.
Note: If you wish to use this recipe for a sweet pie simply stir in 1
tablespoon of sugar along with the flour and salt.
THE FRUGAL GOURMET by Jeff Smith
From the 01-06-1993 issue - The Springfield Union-News
Recipe via Meal-Master (tm) v7.07
Title: Pizza Dough - Roman Focaccia
2 pk Fast-rising dry yeast
2 c Tepid (90F) water
2 tb Sugar
4 tb Olive oil
1/2 c Oil
1 ts Salt
5 1/2 c Unbleached white flour
3 Cloves garlic, crushed
1/4 c Olive oil for topping (if
-making focaccia only)
1 tb Whole rosemary (ditto)
1 tb Kosher salt (ditto)
From: Ted Taylor
The following recipe is for "focaccia Romana," or Roman focaccia, from Jeff
Smith's "The Frigal Gourmet Cooks Three Ancient Cuisines." He recommends
it as the best dough for a pizza crust he's run across, and I must say it
very easy and VERY good to eat. I halved the following recipe (but used
the full amount of garlic, plus 2 c of meaty red sauce, about 4 oz. of
pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and
the results were great. Lacking quick-rise yeast, I used regular yeast and
just ate a little later -- no problem there. And of course, I made the
dough into a pizza instead of a plain focaccia (which is like a thick pizza
(also round, but thicker) but without toppings.
Dissolve the yeast in the tepid water. Add the sugar, olive oil, oil, and
salt. Mix in 3 c of the flour and whip until the dough begins to leave the
sides of the mixing bowl, about ten minutes [!!]. I [Smith] use my
KitchenAid mixer for the whole process.
Mix in the remaining flour by hand or with a dough hook and knead the dough
until it is smooth. Allow the dough to rise twice, right in the bowl, and
punch down after each rising.
Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough
between the 2 pans. Using your fingers, press the dough out to the edges
of each pan. Allow to rise for about 30 minutes and brush with the crushed
garlic mixed with the oil for topping. Sprinkle the rosemary and kosher
salt on top.
Bake at 375 degrees for about 30 minutes.
Jeff Smith's Cookbook 1984 edition
2 cups flour
2 teaspoons baking powders
Salt is Optional
1/2 cup veggie oil
1/4 cup milk
Mix flour and baking powders together, add salt if you wish.
Stir only till mixed.
The mixture will be coarse and granualar, but it will roll out well.
Donot over mix. Mold into 2 round.
Cover in plastic wrap. Allow to rest 15 minutes.
Each ball will make one 9 inch pie crust. If you were using a french
quiche pan , it will use a little more.
Roll out between two sheets of wax paper.
Place pastry quiche pan or pie crust pan, stick the bottom with a fork.
Line the inside with wax paper or foil. Put 2 cups of dried beans in the pan
and bake 400 degrees for 12 minutes. Save beans for other crust recipes.
The shell is ready to fill.
I like this best with fresh asparagus. During the growing season
our family enjoys this lovely vegetable dish daily, and our favorite diner.
1 pound fresh aspargus or 1 pkg frozen spears
2 tablespoons butter
1 Quiche Crust (page 102), baked and cooled
4 eggs, beaten
1/4 cup cream
1 1/4 cups milk
1/4 steapoon dill weed
Salt and pepper to taste
Clean the asparagus, or defrost the frozen aspargus.
Cut into-long pieces, and saute in the butter to remove some of the moisture.
The asparagus should be tender and green, not soft.
Place the asparagus in the bottom of the crust. Mix the eggs, cram, milk, dill weed, salt and pepper.
Fill crust, and bake at 375 degrees for 30 to 40 minutes, or until knife inserted comes out clean, in the center of the pie.
Cool for 10 minutes, before cutting.
This one makes a great linch.
Jeff Smith Cookbook
1984 The Frugal Gourmet
Broccoli and Swiss Cheese Quiche
Even frozen brocccil is good in this one.
1 pound broccoli
1 medium yellow onion, peeled and sliced
2 tablespoon butter
1 Quiche Crust (page 102) , baked and cooled
4 eggs, beaten
1/4 cup cream
1 1/4 cups milk
Salt and pepper to taste
1/2 pound Swiss cheese, grated into coarse piece
Clean the broccoli, and cut into flowers. Saute the onion and broccoli in the butter until tender but not soft.
Place the vegetables in the bottom of the quiche crust. Mix the eggs, cream, milk, salt, and pepper.
Fill the shell, and top with the Swiss cheese.
Bake at 375 degrees for 30 to 40 minutes. Or till knife inserted in center comes out clean and dry.
Cool for 10 minutes before cutting.
Can also be served at room temperarure.
I've been using this for years: This crust makes two 9" crusts. (I copied it down as I watched the quiche episode of the Frugal Gourmet years ago.)
1/2 c. peanut oil
1/4 c. milk
2 c. flour
1/2 t. salt
2 t. baking powder
Put between wax paper and roll. Set for 15 minutes. Place in 9" pie pans. Bake 400 for 12 min.