Weekend Dining: Quiche and Arugula Salad - NBC Southern California

Weekend Dining: Quiche and Arugula Salad

An amazing recipe from the executive chef at Vu restaurant

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    NEWSLETTERS

    Vū Restaurant

    Executive Chef Kyle Schutte

    Quiche Dough

    All Purpose Flour - 4 cups

    Butter (cubed & chilled) - 1 lb

    Weekend Dining: Quiche and Arugula Salad

    [LA] Weekend Dining: Quiche and Arugula Salad
    An amazing recipe from the executive chef from Vu restaurant
    (Published Saturday, Jan. 1, 2011)

    Ice Cold Water as needed

    Kosher Salt  - 1 tsp

    1. Sift the flour into a large mixing bowl with salt.
    2. Using your hands, work the butter into the flour until the texture is mealy.
    3. 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.
    4. 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

    1. Slice leeks in half lengthwise then again in ¼” sliced across (to form half circles).
    2. Wash leeks in cold water.
    3. In a sauté pan, gently cook leeks with salt and butter until completely soft.
    4. Remove from pan and chill under refrigeration.

    Bacon - 4 oz

    1. Dice bacon into small pieces and gently render over medium-low heat.
    2. 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

    1. Combine cream, milk, salt and pepper in a saucepot and heat until milk forms a skin.
    2. Allow milk mixture to sit for 15 minutes.
    3. In a blender puree eggs and slowly add milk mixture. Blend until slightly frothy.

    To Assemble Quiche

    1. Pour par baked crust half way with warm batter.
    2. Add desired amount of cooked leeks and bacon.
    3. Fill remainder of crust with batter (leaving about ¼” on top) and top again with leeks and bacon.
    4. 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

    1. Peel quince, quarter and remove core.
    2. Gently simmer in water, sugar and salt until quince are soft through and turn pink.
    3. Allow to cool and slice 1/4 inch thick.

    Preserved Meyer Lemon

    Meyer Lemons - 2 each

    Kosher Salt - 1 cup

    Granulated Sugar - 1 cup

    1. Quarter the lemons and squeeze juice into the bottom of a small container.
    2. In a pot, boil lemon rinds until soft.
    3. Add boiled lemons to lemon juice.
    4. Mix the salt and sugar together and cover lemons with it.
    5. Allow to sit for 2 days in refrigerator.
    6. Remove lemons from cure, rinse under cold water, discard white interior and thinly slice rinds.
    7. Reserve for Salad.

    To Assemble Salad

    Cooked Quince

    Preserved Lemons

    Watermelon Radish(cut into match sticks)

    Baby Arugula

    1. Lay out cooked quince
    2. Top with preserved lemons, radish & arugula