Pie recipe-Step By Step-Squash and Spinach Quiche

As I showed you previously how to make dough. Now It’s time to make a homemade pie! Because this pie itself is not either sweet or salty, it can be used for both dessert and savory dish. Since I happen to have squash in my fridge, I decided to make quiche.
Although,quiches are one of traditional French pies, it’s also very popular in Japan. Filling can be anything. Choose whatever you like and fill in with an egg mixture also known as Appareil. The key to a great pie would be the crust. You don’t want to end up with soggy or burn on the bottom. Let’s see how to avoid this and make nice light flaky crust with succulent filling!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes one 23 cm pie ~
200g Pate Brisee
1 yolk
1/2 tbs water
200 g squash
4 strips bacon,cut into small pieces
1/2 onion, sliced
1/2 bunch spinach, cut in 3~4 cm length
[ Appaleil ]
3 eggs
100ml heavy cream
80ml milk
50g Mozzarella cheese
3 tbs Parmesan cheese, powdered
Salt and pepper to taste

[ Directions ]

1. Take out the rested pie shell from the fridge.
Make holes with a fork,if is’t not done yet..

To see how to make pie shell, please check the recipe here.
These holes work as ventilation. They release the steam caught in the dough while baking.



2. Lay a sheet of baking sheet on the shell and fill up with dry beans or rice.

Placing some weights on the top can prevent pie from rising too high. See what you have in your kitchen, even pebbles would work just fine.



3. Placing into preheated ( 180 Celsius) oven and bake for 15 minutes.

4. Remove the top and keep baking for another 6~8 minutes until golden brown.

Baking temperature and time should be adjusted depending on your oven’s heating conditions.



5. Take out the pie shell and seal all the holes with yolk and water mixture.

If you are using liquidish mixture like “Appareil” for your pie filling, it’s better to seal all the holes before. Otherwise it will leak from the bottom and it will get soggy or burn stick.



6. Put back into the oven and bake for 1~2 minutes make sure the egg coating drys out well.

7. This time I’m using butter squash. It has very soft skin and contains a lot of moisture.

You can use any type of squash. Kabocha/Japanese squash is also very suitable.



8. Since this type of squash has very thin soft skin, besides contains lots of nutritious, I decided to keep the skin on. Scoop out the seeds and slice.

If you’re using kabocha,you may want to peel the skin.



9. Add cut bacon into heated fry pan and let oil come out from the bacon.
And then add sliced onion stir fry until translucent.

10. Add squash and stir fry until slightly golden brown.

Add some butter if needed.



11. Add cut spinach and cook for a short time and add salt and pepper to taste.

12. To qpepare Appareil. Crack eggs into a bowl and add heavy cream and milk.

13. Add Parmesan cheese and salt and pepper.

14. Mix well.

15. Put prepared filling into the shell.

16. Pour in Appareil until covers up most of the filling and sprinkle Mozzarella cheese on the top.

You don’t necessarily have to pour all the Appareil.



17. Put into a preheated oven(180 Celsius ) and bake for about 30 minutes or so.

After 30 minutes, give a little shake to the pie and if the center is set,
it means it’s thoroughly cooked!
You can serve with Tabasco if you like!





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