Quiche with goose fat crust is very rich and tasty. It’s also a great way to use up some of that goose fat you might have when roasting a goose. It does not taste like a goose but I might hesitate to use goose fat for a fruit pie.
Goose fat is a lot softer than butter, so it’s also a lot easier to work. It’s also a “good for you” fat, and has very little taste of its own. Goose fat is high in heart-healthy monounsaturated and polyunsaturated fats. Goose fat is also rich in Oleic acid C18.1 (a specific type of monounsaturated fatty acid) which can lower blood cholesterol levels.
When I made the Roast Goose for Christmas dinner, I had a lot of goose fat. I didn’t want to waste it, so I rendered it, and have used it here and there. It’s wonderful stuff. I thought I could make a pie crust out of for the Quiche I was making for the picnic today.
Using a Food Processor to make Goose Fat Dough
The important part of making the dough is to make sure there are still little pieces of fat in the dough. Those little pieces of fat melt when the dough is baking, and leave air pockets in their wake, which makes it flaky. So you don’t want to work the dough too much and you have to be careful to use the food processor only until ball forms and no more. It also helps to chill the bowl.
When you are cutting the fat into the flour, you want to do it just until the mixture looks like small beads, then STOP. Then, with the motor running, pour just enough of the water to form a ball, and STOP.
The other important part of making a pie crust is to keep things as cold as possible. Keeping everything cold keeps the fat from melting prematurely into the flour. If your kitchen is hot, then chill your bowl in the refrigerator, and keep the butter or another fat cold.
Making Goose Fat Dough by Hand
If you would prefer not to use a food processor, of course, you can do it by hand. Making a crust by hand is not that difficult. You just need a pastry dough blender and a little elbow grease. My pastry dough blender died a couple of years ago, so I used a heavy fork. It worked just fine. When you are cutting the fat into the flour, you want to do it just until the mixture looks like small beads, then STOP. Have a glass of ice water ready, and a spatula. Pour a little of the water on top of the dough and gather it together with the spatula. Lastly, knead it a little with your fingers, form it into a flat disk, wrap it in plastic wrap and stick it in the refrigerator for an hour to make the gluten it needs to be a good dough.
Email Me the Recipe
Quiche with Goose Fat Crust
Equipment
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Ingredients
~~ Crust ~~
- 2 cups all-purpose flour
- 3 tablespoons goose fat
- ½ teaspoon sea salt
- 3 tablespoons water with ice
~~ Quiche ~~
- ½ cup frozen spinach
- 4 eggs
- 1 cup milk
- 1 cup cream
- ½ teaspoon nutmeg
- ½ teaspoon Worcestershire sauce
- 1 ½ cups cheddar cheese, cubed or grated
- ½ cup Ham, diced
Instructions
For the Crust
- Preheat the oven to 400.
- This recipe makes enough dough for a single pie crust. Depending on the flour, you may need more or less water or fat.
- Make sure the fat is chilled. Cut it up into small pieces, the size of dice or so.
- For best results, put the bowl of the food processor and the blade in the freezer with the cut-up fat. Let it sit for about 10-15 minutes, but don't let the fat freeze.
- When you are ready, put the flour and fat into the food processor and process it until you have what looks like sand with some pieces of fat still visible.
- Now, with the motor running, add enough water until the mixture forms a ball and STOP.
- Remove the dough from the food processor, gently form it into a flat disk and wrap it in plastic wrap. Let it rest in the refrigerator for an hour.
- Put some flour on the rolling surface and remove the dough from the plastic wrap, placing it on the flour.
- Working from the center of the dough, roll it from the center out. Try to not roll the edges as they will become thin too quickly. You want a flat disk, not a volcano.
- You can then fold the dough gently into quarters and put it into your Quiche pan, or pie pan.
- Since you are going to blind bake it line it with parchment paper and fill that parchment paper with beans. When the oven is hot, put the pan in the oven and bake it for 10 minutes, or until the edge has started to brown.
For the Quiche
- Lower the oven to 350.
- Remove as much liquid as possible from the spinach. I do this by putting it in the microwave for 4 minutes.
- In a large bowl, mix together the eggs, milk, and cream. Add the nutmeg and Worcestershire sauce, and mix in.
- Add the remaining ingredients, and the spinach, and mix to combine.
- Carefully fill the blind-baked crust and put the Quiche into the oven.
- Bake for about 40 minutes, or until the top of the Quiche has browned nicely and a toothpick inserted in the center comes out clean.
Notes
Nutrition
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