When you want pie with a perfectly browned and flaky crust, reach for the 9” Heritage Pie Dish by Le Creuset! This pie dish, this one in Flame Orange, is made from high-quality stoneware that heats evenly, prevents hot spots, and cooks food uniformly. The result will be a golden brown, perfectly flaky crust with a fully cooked filling. The smooth, impermeable glaze resists staining and easily releases foods, making cleanup nearly effortless. Because the exterior enamel is so durable, you won’t have to worry about knife marks. The dimpled edge serves as a guide as you prepare the crust so the finished pie has a nice, evenly fluted top crust. It’s safe for oven, broiler, microwave, refrigerator, or freezer, and since it resists stains and odors, it’s ideal for storing your pie or quiche in the refrigerator. Add this 9” Pie Dish to your Flame Orange collection, or as a lovely complement to a colorful mix-and-match set.

Le Creuset 9-Inch Heritage Pie Dish (Flame Orange) Details:

• Stoneware pie dish maintains even temperatures and prevents scorching
• Unmatched thermal resistance – safely goes from fridge or freezer to oven. To go from freezer to oven, place frozen dish in cold oven and set the temperature, allowing the dish and oven to heat together
• Dense stoneware blocks moisture absorption to prevent cracking, crazing, and rippling
• Impermeable exterior enamel resists scratches and stains, and is safe for cutting on with knife
• Interior glaze is nearly-nonstick
• Foods release easily for quick cleanup
• Safe for freezer, refrigerator, microwave, oven and broiler safe to 500°F
• Dishwasher safe
• Resists stains and odors
• Hand-crafted
• Dimensions: 9” diameter x 2” high
• 10-Year Manufacturer Limited Warranty
• Item #: PG1855-232

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Essential Cheese Quiche

6-8 Servings

by Le Creuset

Created for the Heritage Pie Dish (shown in Cerise/Cherry Red)

 

Ingredients

 

For the pastry:

• 1/4 cup warm water
• 1 package dry active yeast
• 1/4 cup plus 1 teaspoon granulated sugar, divided
• 1/2 cup whole milk, at room temperature
• 1 egg, at room temperature
• 1 teaspoon kosher salt
• 1 cup (2 sticks) butter, chilled and cubed
• 2-1/2 cups all-purpose flour

Make the crust first. In a medium bowl, combine warm water, yeast, and 1 teaspoon of sugar. Set aside until the yeast foams, about 5 minutes. Add in milk, 1/4 cup sugar, egg, and salt, whisking to combine.

In a large bowl, cut the butter into the flour until coarse crumbs form. Stir the wet mixture into the flour mixture until the dough comes together. 

Turn the dough out onto a well-floured surface and pat into a square. With a rolling pin, roll it into a 9×13-inch rectangle. Fold the dough into thirds, then roll the dough out again. Repeat the process twice. Finally, fold the dough into thirds once more. Cut the dough in half and wrap each square in plastic wrap. Chill for a minimum of 2 hours, but optimally overnight. The pastry dough can be made ahead of time and frozen up to 3 months.

Parbake the crust. Preheat oven to 425°F. Roll out one square od dough (save the other square for another use) onto a well-floured surface. Gently press it into a pie dish, crimping the edges to fit. Pierce the bottom with a fork or knife. Line the crust with parchment paper, then fill with dried beans or pie weights. Chill in the freezer for 10 minutes.

After chilling, bake the crust 10 minutes, or until the edges are golden. Remove from the oven and let cool, or cover and freeze until ready to bake.

To make the quiche, preheat oven to 350°F. 

In a blender, puree the eggs, cream, milk, salt, pepper and a third of the cheese. Sprinkle another third of the cheese into the bottom of the parbaked pie crust. Pour the egg mixture on top and sprinkle with the remaining cheese.

Shield the edges of the pie crust with foil to prevent the edges from burning. Bake 60 – 80 minutes, or until the quiche is set and golden brown. Allow the quiche to cool slightly before slicing and serving with minced chives.