Vū Restaurant
Executive Chef Kyle Schutte
Quiche Dough
All Purpose Flour - 4 cups
Butter (cubed & chilled) - 1 lb
Ice Cold Water as needed
Kosher Salt - 1 tsp
- Sift the flour into a large mixing bowl with salt.
- Using your hands, work the butter into the flour until the texture is mealy.
- Using just enough ice cold water, work the flour mixture into a dough, roll into a ball, wrap in plastic wrap and allow to rest in the refrigerator for at least 2 hours.
- Roll the dough 1/8” thick, cut in rings and shape into ring molds. Dock the dough and blind bake at 300˚F until the dough is set. The goal of this is to par bake without browning the dough.
Cooked Leeks
Leeks - 2 each
Butter - 1 oz
Kosher Salt - pinch
- Slice leeks in half lengthwise then again in ¼” sliced across (to form half circles).
- Wash leeks in cold water.
- In a sauté pan, gently cook leeks with salt and butter until completely soft.
- Remove from pan and chill under refrigeration.
Bacon - 4 oz
- Dice bacon into small pieces and gently render over medium-low heat.
- When bacon is crispy drain fat and reserve bacon for later use.
Quiche Batter
Whole Milk - 2 cups
Heavy Cream - 2 cups
Eggs - 6 each
Kosher Salt - pinch
Table Ground Black Pepper - pinch
- Combine cream, milk, salt and pepper in a saucepot and heat until milk forms a skin.
- Allow milk mixture to sit for 15 minutes.
- In a blender puree eggs and slowly add milk mixture. Blend until slightly frothy.
To Assemble Quiche
- Pour par baked crust half way with warm batter.
- Add desired amount of cooked leeks and bacon.
- Fill remainder of crust with batter (leaving about ¼” on top) and top again with leeks and bacon.
- Bake at 350˚F until the quiche only slightly jiggles when agitated (about 30 minutes).
Cooked Quince
Quince - 2 each
Water - 4 cups
Sugar - 1 tbsp
Kosher Salt - pinch
- Peel quince, quarter and remove core.
- Gently simmer in water, sugar and salt until quince are soft through and turn pink.
- Allow to cool and slice 1/4 inch thick.
Preserved Meyer Lemon
Meyer Lemons - 2 each
Kosher Salt - 1 cup
Granulated Sugar - 1 cup
- Quarter the lemons and squeeze juice into the bottom of a small container.
- In a pot, boil lemon rinds until soft.
- Add boiled lemons to lemon juice.
- Mix the salt and sugar together and cover lemons with it.
- Allow to sit for 2 days in refrigerator.
- Remove lemons from cure, rinse under cold water, discard white interior and thinly slice rinds.
- Reserve for Salad.
To Assemble Salad
Cooked Quince
Preserved Lemons
Watermelon Radish(cut into match sticks)
Baby Arugula
- Lay out cooked quince
- Top with preserved lemons, radish & arugula