You know me, I’m a risk taker. A.k.a I get lazy and bake gnocchi to see what will happen, instead of cook them in boiling water as people are supposed to do.
To justify this sort of moves, I have developed a theory that all great inventors must have been lazy folks who just wanted to make their lives a bit easier… What else would motivate people to work more, and harder, to invent something new had they not seen the option to work less at the end of the process? Just think of all the risks taken! And all the years of research and investment!
Therefore, today I’d like to share with you – no, not a great invention – merely how I make a quiche crust without using unnecessary tools. My lazy-self was thinking, “Why dirty a working surface/board, a rolling pin, and a dough scraper when I can use my 8 fingers instead?” (No, I don’t have 8 finger. I do have 10 like most people. But only 8 get dirty!)
You might like this no-roll method – which can be used for tarts (which are sweet unlike a quiche which is savory; add sugar to the dough) as well – if you:
1. are a great inventor, risk taker… or not
2. are lazy like me
3. like shortcuts
4. are afraid of rolling dough with a rolling pin and/or transferring the rolled dough into the pan. Ouhuhuhuhu, scary.
5. and so on…
Here’s the process:
(Recipe at the end of the post)
Process the dough’s ingredients and stop when they start to form a ball
dump the dough inside your well-greased pan (I like to use butter, no spray.)
First, spread the dough around the edges
then, spread the rest on the bottom
Tighten with your fingers
and again around the edges
and again at the bottom, smoothing things out.
No-roll quiche crust
This is the same dough as the one in the French Onion Quiche recipe only this time I skipped the rolling and blind baking steps. (If you want to perform those steps, check the onion quiche recipe.) The dough turned out with a flaky and crispy bottom, so I guess blind baking was not critical.
For a 10-11-inch tart pan
2 cups flour
9 tablespoons cold unsalted butter, diced
1/2 teaspoon salt
1 egg, lightly beaten
1-2 tablespoons cold water
In a bowl of a food processor fitted with the steel blade, place flour, salt, and butter. Pulse until you get coarse pea-size crumbs, then add the egg and 1 tablespoon of water. Pulse until a moistened crumbs form. If the flour mixture still looks dry and doesn’t form into a ball, add another tablespoon of water and pulse a little more.
Take the dough out of the bowl and dump into a well-greased (tart) pan. With your fingers, work the dough around the edges and the bottom of the pan, spreading it evenly (as shown in the photos above).
Wrap the pan in plastic and refrigerate while you make the quiche filling >>> Click here for the mushroom quiche recipe !