Monday, November 5, 2012

Martha Stewart Favourite Pie Crust - Mushroom Quiche

I am a fan of  Martha Stewart and would like to share with you her  favorite Pie Crust. I used her pie crust recipe to make this mushroom quiche.  It is perfect for making quiche. And I have tried this crust recipe for  making apple pie and chicken pie which I will share with you later.  Quiche is the family favorite food and I made this for supper and the left over for breakfast the next day.  This is yummy and I would recommend you try this pie crust for making other pies.  Read on for the recipe............

always start with chilled dough and a well-floured work surface. 
Chilled dough does not soften as quickly as warmer dough; 
flour absorbs any moisture and prevents sticking.

Pour the quiche fillings on the chilled dough and bake in preheated
oven 200 ̊ C for 30 - 35 minutes till lightly browned and cooked

Cool on rack and serve warm with fresh cream if desired

  • Quiche Pastry  ( adapted from Martha Stewart 's  Favourite Pie Crust )

  •  Ingredients:-

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed


  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  3. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  4. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
  5. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
Quiche Filling
3 large eggs
80 ml fresh cream
2 red onions – sliced
120 gms fresh button mushroom - sliced thick
40 gms grated cheedar cheese
120 gms grated mozzarella
1/4 tsp freshly toasted black pepper powder
a few sprig of local dills 


1.  Beat the eggs together with the fresh cream , add in the mozzarella cheese, grated cheddar cheese and onions to the egg mixture and mix together till well combined.

2. Saute the sliced fresh mushrooms with the black pepper and dills for 5 minutes . Drain off water from the cooked mushroom . Add  the sauteed mushroom into the egg mixture and stir till well mixed.

3. .Pour the filling mixture on the crust and spread out evenly. 

4.  Bake the quiche for 30-35 minutes till lightly browned and cooked.

5.  Cool before cutting.  Serve warm with cream if desired.

Enjoy and have a nice day !

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1 comment:

  1. I loves everything in Martha Stewart....and I loves your mushroom quiche. It must be rwal yum and delish....I am a pie, tart and quiche person.