Cookbook:Tall Quiche Shell

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This is a tall quiche shell as used in quiches served at Thomas Keller's restaurant, Bouchon. You can find the full version in his book, Bouchon. This version is brief, for reference. I modified it slightly by adding 1/3 cup of ice water instead of 1/4 as Keller uses. It's not a big deal but it makes the dough that much easier to work with and that much more resilient. You can use less water, just be careful as you transfer and press the dough into the quiche ring.

• 2 cup all-purpose flour (can use whole grain, softer wheat is better here)
• 8 oz chilled unsalted butter, cut into 1/4 inch cubes
• 1 tsp of kosher salt
• 1/3 cup ice water

• 1 baking pan at least 9 inches wide
• 9 inch diameter by 2 inch tall quiche ring
• measuring cups and spoons

1. Mix 1 cup of the flour and salt in a stand mixer with a paddle for a few seconds
2. Add all the small butter cubes and mix on medium speed until the butter blends into the flour
3. Add the rest of the flour and mix for a few seconds on low speed
4. Add the ice water and mix just until blended. You don't want to develop gluten here, you just want nice butter layers
5. (optional) Take the dough out and make a few random folds of it with your hand, not kneading but creating some fun layers that might flake during baking
6. Pat dough into an 8 inch disk, wrap in plastic wrap tightly and chill in fridge for at least 1 hour
7. Line a baking pan with parchment paper and put the quiche ring on top
8. Roll out dough evenly until it's 14 inches in diameter and about 3/16 inch thick. A thinner shell can be done, but be careful as it will tear more easily and patching tears is tricky. You can generously dust with flour as you're rolling, using 1/3 cup ice water instead of 1/4 cup helps here as well.
9. Roll the dough up onto your rolling pin and center it over the quiche ring. Carefully work in a circle and tuck in the dough to make an even bottomed, even walled shell. Wrap the excess dough around the outside of the ring and press it down there, but keep it thick around the top of the ring. This will keep the dough from sagging or tearing around the top as it bakes. This step is the tricky one, take your time and tuck the shell well into all the gaps, patching it smoothly anywhere it tears and pressing it even wherever there are thick folds. Along the outside of the ring, cut any dough that reaches down more than 1.25 inches. You can use this to patch any tears later.
10. Cover with plastic wrap and chill in fridge for at least an hour.
11. Preheat oven to 375 F.
12. Put parchment paper inside the shell and fill with baking beans or anything heavy to weigh it down, like rice (if you use baking beans, it takes a lot, you can put fewer beans in the middle and push them up against the sides)
13. Bake for 30-35 minutes until the parts of the crust that are showing on the outside are nice and golden brown
14. Remove parchment with weight and patch any tears in the shell with the reserved dough from before. Careful don't burn yourself on the hot ring.
15. Bake for another 15-20 minutes until the bottom is golden brown as well. Here you can patch again, but take time to smooth the new dough into the old one or the patch won't hold very well.
16. Cool completely