Lauren Chattman, Cookbook Author and Pastry Chef
Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. As a mother of two small children, and with formal pastry training and restaurant experience, she has made a career out of translating upscale food trends into easy...
LISA: Hi I’m Lisa Birnbach for howdini.com and with me is Lauren Chattman from Pillsbury. Lauren, are you really going to teach me how to make this quiche?
LAUREN: It is so easy and I’m going to teach you how to do it in virtually minutes.
LISA: Okay cool.
LAUREN: The first thing you have to do is start with a refrigerated piecrust. Let it sit out on the counter for about fifteen minutes to soften up so that it’s pliable the way this one is.
LAUREN: And there it is.
LISA: Oh wow.
LAUREN: You didn’t have to mix it or roll it.
LISA: All the things that get amateur cooks into trouble.
LAUREN: Just got to take it out of the package that’s right. Now I folded it into quarters because I’m going to put it into my pie plate.
LISA: Now I noticed you’re using a glass pie plate. Can you use—make a quiche with a metal one?
LAUREN: You can, but glass is really the best conductor of heat from the oven so you’ll get the most brown and crispy crust is you use a glass pie plate. Now what I’m doing is I’ve got my circle of pie dough in here. I’m just pressing it into the corners. And then what I want to do is fold it under. Whatever’s overhanging fold it under so I get the nice, thick crust. So I make my way all the way around…
LAUREN: And then we’ll be ready to crimp the edges.
LISA: Can I say, this doesn’t look bad by itself. I know crimping is a fancier finish.
LAUREN: And crimping isn’t difficult at all so you may as well do that extra minute and a half’s worth of work to make it look really beautiful.
LAUREN: What you’re going to do is put two fingers on the inside, one on the outside, and push on the edge of the pie plate with this outside finger.
LAUREN: So easy why not?
LISA: Speak for yourself. No, I kid. It looks easy.
LAUREN: Now let’s get to the filling.
LISA: Okay, so what do I do?
LAUREN: Uh, you want to layer your ingredients. You’ve got some ham. That’s cup and a half of cubed ham.
LISA: So I put all the ham in first?
LAUREN: Just scatter it evenly on the bottom. You don’t have to put it piece by piece.
LAUREN: Just make sure it’s spread out pretty evenly. Once you finish the ham you’re going to layer on the cheese. It’s a cup and a half of Swiss cheese.
LAUREN: And a cup of broccoli florets. And you are going to layer on those ingredients while I mix up the eggs. And I’ve got four eggs here, a cup of milk, and I’m going to whisk in half a teaspoon of dried mustard, a half teaspoon of salt, and half a teaspoon of pepper.
LISA: Is this broccoli raw?
LAUREN: That’s frozen broccoli that’s been defrosted and drained. And what’s nice about that is that you can see it’s cut into nice, even tiny florets.
LISA: Lauren, the layers are now finished.
LAUREN: Now all you have to do is pour on the egg mixture. You want to do that?
LISA: Oh yes. Thank you.
LAUREN: Okay. That goes on top.
LISA: Ooo this is going to be delicious. Great.
LAUREN: The filling is in so you put it in a preheated oven.
LISA: At what temperature?
LAUREN: 375-degrees until it’s nice and golden brown. Just like this one. About 35 to 45 minutes.
LISA: Thank you so much Lauren.
LAUREN: You’re welcome.
LISA: We did it ourselves. For more quick and easy recipes visit Pillsbury.com. I’m Lisa Birnbach for howdini.