Carl Heinrich is the Executive Chef and Co-Owner of Richmond Station, a Feast On-certified restaurant in Toronto. Born in Calgary and raised across Canada, Carl started working in kitchens when he was 13 and studied at the Stratford Chef’s School before training in kitchens in NYC with Daniel Boulud. He is the recipient of the 2015 Pinnacle Award for Chef of the Year and winner of the Food Network’s Top Chef Canada in 2012. Carl’s cuisine is inspired by quality local ingredients and driven by technique. He makes food that he knows his mom would like to eat and keeps flavours pure. An avid gardener and home cook, Carl lives in Toronto with his wife Julia and two kids, Theodore and Jane.
Pastry Instructions
Step 1
Pulse flour, cornstarch, salt and butter in a food processor until the butter is the size of peas.
Step 2
Whisk the egg yolks and cold water together and slowly pour into the food processor while pulsing.
Step 3
Turn out the dough onto a lightly-floured surface and gently press together into a disk, then wrap and rest in the fridge for 30 minutes.
Step 4
Roll the dough over a dusting of flour until it is just big enough to hang over the edges of your deep, 9" quiche dish when pressed into the corners. Let the dough hang over the edges and patch any cracks.
Step 5
Dot the bottom of the dough with a fork several times and bake at 375°F (190°C) for 14-16 min, until light golden brown.
Filling Instructions
Step 1
Sweat the onion and leeks in some butter. When soft, add the mushrooms and continue to sweat until it smells really good.
Chef's Tip: Sweating an onion means cooking it (usually covered) over low heat in a small amount of butter or oil (fat). The main reason to sweat vegetables is to soften them and to release the moisture in them.
Step 2
Dump into a bowl and mix in the herbs and cheese and lots of fresh-cracked pepper.
Step 3
In a separate bowl, whisk the eggs and yolks, then add the milk, cream and salt and whisk well.
Step 4
Pull the crust out of the oven and turn the oven down to 300F (150C).
Step 5
Put the onion and cheese mix into the crust and level out, do not press down. Put this on a rack in the centre of the oven with an empty tray on the rack underneath.
Step 6
Pour the custard over onion and cheese mixture. as high as you can, until it is about to overflow. Bake at 300°F (150°C) until fully set and firm to touch, about 60-80 minutes, depending on how deep your dish is.
Tip: You should let it cool for at least an hour before you dig in. If your kids are hungry, 30 minutes will do. Will last a week in the fridge.