Featuring 90+ Cellars Lot 197 Prosecco Rosé
Our favorite time of year has arrived – Spring! The flowers are blooming, the sun is shining, and all the bright and vibrant flavors of Spring are filling our tables! But most importantly, this is the season for Brunch, and brunch is not complete without some bubbly and a goat cheese, spinach, basil and prosciutto quiche !
Are you looking for brunch ideas for the upcoming Easter weekend?? Well, we got you covered!
We teamed up this Spring with 90+ Cellars to bring you the perfect pairing for Easter Brunch or any Spring weekend brunch for that matter. Here is a delicious Goat Cheese, Spinach, Basil and Prosciutto Quiche paired with this new and very special Prosecco Rosé release from 90+ Cellars that will be the highlight of the season!
Let’s Talk About Quiche Baby!
Let me start off by saying that we love a good quiche! If a quiche is on the brunch menu, you better believe it will be on my plate! Although quiche is nothing new to any Brunch-goer, it’s always exciting to dig into these savory pies! A well-done quiche is not only very tasty, but also lends itself to a beautiful presentation piece for big breakfasts or brunches.
And even better, this recipe can be made ahead of time and easily reheated in the oven without losing any of its silky custard texture or crispy and flaky crust!
How to make a GREAT quiche!
An excellent quiche is not difficult, but has a few key components that should be noted to achieve the result of a restaurant-quality quiche. These include the texture of the crust, the silky custard, and the balance of flavors.
The Ultimate Flaky Crust
The dough is literally the foundation of your quiche, and this version is forgiving, reheats well and tastes great. Yes, it is a bit time-consuming, but most of this is just waiting patiently for the crust to cook properly before filling. As long as you follow the steps, you should have no problems here! Be patient and give your crust the opportunity to become what it was intended to be and you will not be disappointed.
COLD BUTTER: To make the flaky crust, you must first have very VERY cold butter. Not frozen-like-a-rock butter, but colder than 5 minutes removed from your fridge butter. If your butter is not cold enough, your dough won’t turn out as flaky. To achieve this, we take the stick of butter from the fridge and place it in the freezer for about 10 minutes before measuring the ingredients for the short-dough. While the butter quite literally chills out, you can prepare the rest of your dough ingredients, which requires measuring (preferably weighing) all-purpose flour, salt, water, and an egg yolk.
USE A FOOD PROCESSOR: We have found that the easiest way to make the dough is to use a food processor to mix the flour, butter and salt before kneading by hand with the egg and water.
Once you have pulverized the butter with the flour and salt, you can turn it onto a board and add the egg yolk and water. Start kneading and you will find that the dough should not be super dry, but also not very sticky. Usually ours seems dry until you knead it well and it comes together without additional flour or water. But if necessary, you can add a bit more flour or a touch of water as needed.
Once you are done kneading, the dough needs to chill out again and rest in the fridge for about 20 minutes before you roll it out. It can also stay in the fridge for a few hours if you have other things to do.
ROLL OUT DOUGH TO ABOUT 1/8 INCH THICK: Although the crust is very important, it isn’t the best part of the quiche (debatable, we know), so rolling the dough out to a nice even layer will result in the perfect quiche crust ratio.
USE A 6X2 INCH ROUND PASTRY MOLD: To get your quiche to be a free-standing pie that you can easily slice and serve rather than something you have to dig out of the bottom of a pie dish, we recommend using round pastry molds such as THIS ONE. Using the pastry mold is preferred, but if you wish to bake this in a pie dish or tart pan instead, you may want to line it with parchment so you can easily remove and slice it.
BLIND-BAKE THE CRUST:
Blind-baking the crust is a necessary step to ensure that the crust is baked before adding the custard. Blind-baking involves baking the crust at 350°F in the mold with something to weigh it down for 25 minutes. We use dry beans, but pie weights are a thing if you want to use those. Because the crust and custard bake at different temps, it is critical to blind-bake the crust so that you don’t end up with an unbaked, raw or soggy crust at the end. Don’t skip this step!
After the blind bake, you will finish off the crust with another cook to ensure the final product will have that crisp, flaky texture in the crust – even on the bottom. Just follow the steps and be patient – the rewards will justify your work.
How to Achieve a Smooth and Silky Custard
The custard is what makes a quiche either light and spectacular with a great taste and texture, or a heavy, ugly mess that isn’t worth serving. These ratios of milk, cream and eggs/yolks work perfectly for a finished product that is light, creamy and delicious. Making the custard is like buying the concert ticket – you need to follow instructions and do it correctly or you won’t be seeing the show. After that, you can have fun by adding garnishes that suit your taste!
What should you put in the quiche?
Whatever you want, really! Although, we are quite partial to this combo of goat cheese, spinach, basil and prosciutto, you can add or remove whatever you want and play around with the flavors to achieve YOUR perfect quiche. A traditional (and the original quiche) Lorraine with bacon, leeks and Gruyere cheese is usually a crowd pleaser as well!
Fill it with what you like to eat, but we must advise you to not overfill it! Too much meat, cheese or any of the garnishes and your custard won’t have a chance to shine. You also want to layer the custard and garnish a few times during the filling process. Add some cheese, then garnish, then a ladle of custard – then repeat. Then repeat again until your pastry shell is filled. 3-4 times is plenty, but the intention is to keep the garnish floating in the custard and not sinking to the bottom crust. This may be a bit difficult to accomplish perfectly but try your best and you’ll be rewarded when cutting into your finished quiche! Oh, and gently add your garnish and don’t just drop big ol’ chunks in like you are shark fishing.
And finally, you need to season the custard with a bit of salt, and pepper if you want, right before it goes into the oven. This is dependent on what garnishes you use as things like salty bacon or salty cheese will require very little salt to be added at the end.
Obviously this is one of those recipes that you can’t (or shouldn’t) taste before you fill your pastry shell so experience, intuition and common sense will help here. Write down what you do so you know how to adjust if yours comes out too salty or not quite seasoned enough. But the window is pretty open so you should not have any major disasters.
Baking the Quiche
Cooking the assembled quiche will, again, require some waiting tolerance. Your oven temp should be 250°F and no hotter! Don’t be tempted to turn the heat up – your quiche is cooking and just requires time to set at low heat. Once it does, you’ll have that perfect golden top and a delicate custard that melts in your mouth.
The time may vary here from about 30 to 50 min depending on how full your quiche is. We fill ours about 1 and 3/4 to 2 inches inside the crust that raises about 1/4-1/2 inch above the sides of the mold. The true test of doneness is what we like to call “The Jiggle Test.” Gently jiggling the pan your quiche is baking on will be the best indicator telling you your quiche is done. When cooked perfectly, your quiche custard will barely jiggle in the very center. But it should still have a jiggle to it…don’t bake it into rigor mortis.
Make the Quiche in Advance
When making quiche for a breakfast or brunch menu, we always make it a day or two before. Because of the makeup of quiche (and the brilliance of this particular short-dough), it is the perfect make-ahead and reheat dish for a stress free morning prepping for brunch! And, we can’t emphasize “always make it a day or two before” enough as proper quiches like these do take time.
Preheat your oven to 300°F. To reheat, place the whole quiche on a parchment lined baking tray. Place in the oven for about 20 minutes, or until the quiche is warm throughout. The quiche will stay good for up to 5 days, but is best eaten within the first 2-3 days. Slice, pour a glass of bubbly and enjoy!
Speaking of Bubbly….
Pairing good food with good wines is our love language, and we were thrilled when 90+ Cellars reached out to us announcing their new Prosecco Rosé! We had the opportunity in December to feature some of their other Prosecco wines (check out the Prosecco and Mushroom Risotto Appetizer pairing HERE), so working with yet another fabulous Prosecco was a no-brainer! And what better way than to celebrate the season than a beautiful sparkling pink wine!
Lot 197 Prosecco Rosé
Sparkling Rosé has been produced in Italy for a long time, but it wasn’t until just recently that new regulations are allowing the main grape varietal used for Prosecco (Glera) to be blended with with up to 10-15% of other grape varietals (such as Pinot Noir) to create this beautiful Prosecco Rosé. This 90+ Cellars Lot 197 Prosecco Rosé literally tastes like a warm Spring day, with notes or redcurrants, apple blossoms, and rose on the nose and finishing with the taste of vivacious citrus fruits and strawberries. We were lucky enough to have the opportunity to give this a try prior to its release, and we cannot wait to get our hands on more of these babies! Head over to 90+ Cellars website to get your bottle of this pink bubbly asap!
We hope you enjoy this Spring wine pairing with our Goat Cheese, Spinach, Basil and Prosciutto Quiche. If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine.
If you like this recipe, check out some of our other popular recipes below:
- Coq au Vin – Chicken in Red Wine
- Crunchy Chicken with White Wine Lemon Butter Sauce
- Artichoke, Lemon and Burrata Ravioli
- Summer Pasta (Pasta D’Estate)
- Blood Orange Elderflower Rosé Granita
- White Chocolate Raspberry Bundt Cake