Flavored with bacon and Gruyère cheese, this flavorful quiche is a French classic.
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Not sure if you "docked" the dough (poked holes in it before baking). This is not recommended when you are filling a pastry shell with a liquidy ingredient. Also, if there are cracks in the pastry, this, of course, will cause it to leak. You could also be overfilling the shell. Hard to answer without more details. Cheers!
The dough was difficult to roll out - too sticky. Added flour and finished - still broke up.
Recipe calls for parchment paper liner on dough and beans for the first bake - then said to remove beans - I did not notice the paper so ended up with it in between the filling and shell.....
Filling recipe was short so I added and egg yolk, 2 oz more of cheese, and 1/2 cup of milk to extend the amount. Even at that, it only fed 3.
Sorry to hear that you did not have good results Ivan. It sounds like perhaps some of your measurements may have been off a bit. Although, due to the richness of quiche, it is not meant to be super thick/full. I know that we have made this quiche several times and it has went over well.
As for forgetting the parchment paper, I can only say that the parchment paper is necessary when blind baking the crust. At least it's not likely a mistake that yo will make again :-)
The thing about recipes and cooking, especially baking related things, is that ones needs to practice. Practicing is an essential part of cooking. No chef or pastry chef became a chef overnight.
Again, sorry that things didn't work out so well for you this time, but don't give up. Cheers!
Mine worked perfectly. The pastry was amazingly flaky, and the filling was extremely good. I used a removable-bottom non-stick 9-1/2" tart pan, and the quantities worked out so the filling was exactly level with the top of the crust.
Highly recommend this recipe.