Description

Learn the secret to making the perfect quiche every time! This Quiche Recipe features a buttery, flakey crust filled with a silky-smooth, creamy custard and your choice of veggies or greens. Recipe adapted from Thomas Kellar’s Bouchon Bakery Cookbook.

Ingredients

Units

Perfect Crust – 9-inch pie pan (see notes)

1 1/4 cups pastry flour – or sub all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter (4 ounces, 8 tablespoons, or 1 stick) cut into 10-12 slices
3–4 tablespoons ice water

Perfect Custard– for a 9-inch pie pan (see notes)

3 extra-large eggs (or 4 small eggs)
1 cup heavy cream (do not sub milk)
1 cup whole milk (or substitute heavy cream or half & half)
3/4 teaspoon salt (reduce salt to 1/2 teaspoon if adding bacon)
1/8– 1/4 teaspoon nutmeg (optional)

Add-ins:

1 cup grated melty cheese: Gruyere cheese, mozzarella, cheddar, jack, swiss, goat cheese or feta (go lighter on the salt) Do not skip the cheese!
1–2 tablespoons tender herbs: basil, tarragon, dill (or saute 1 tablespoon herbs like thyme, rosemary, sage, oregao with the veggies) all optional.
2 cups cooked veggies: sauteed mushrooms, caramelized onions, sauteed leeks, sauteed zucchini, roasted or sauteed bell peppers, artichoke hearts, sauteed or roasted asparagus, steamed broccoli, roasted potatoes, frozen spinach (make sure to thaw and wring out all the excess water using a kitchen towel), fresh spinach, sauteed greens, etc. Do not put raw veggies in the quiche, they will release water and make your quiche soggy.
Optional meat: 3-4 strips crispy bacon (crumbled) or try crispy pancetta- and remember to reduce salt in the custard.

Instructions

Make the Pie Dough (allow 2 hours, or make ahead)Place the flour and salt in a food processor and pulse until mixed. Add the cubes of butter, pulse repeated until the mixture resembles very coarse sand, with no bits bigger than a pea. It need not be uniform. Continue blending and slowly add water, just until the dough releases from the sides. Place on a piece of parchment- form into a flattened ball. Refrigerate at least 30 minutes or up to 3 days (or freeze for later!)
Roll out the dough on a floured surface, into a 12-inch diameter. Cut off any excess dough and save this for patching the crust if need be. Roll the dough around the rolling pin and use it to lift it into the pie pan. Center it and smooth the bottom. Fold the edges under themselves to create a smooth edge, and crimp with your fingers. (Or alternatively, you could fold the excess dough back over the edge and mold it into a rim around the pie pan, cutting off excess and crimp with a fork) Refrigerate 30 minutes to help prevent shrinkage- and preheat the oven to 375F.
Blind bake the crust. Place a piece of parchment over the chilled crust and fill with pie weights or use dry beans ( yes, they can still be used in cooking after). Bake on the middle rack until the edges are beautifully golden, about 15 minutes, remove pie weights and parchment, lightly fill any cracks with the extra pie dough, and pierce the bottom of the crust with a fork every inch or so. Bake another 7-10 minutes, and remove when golden. Reduce heat to 350F.
Make the Custard. While the dough is chilling, make the custard by placing the custard ingredients in a blender and blend until frothy and smooth. Or whisk them really well in a large bowl.
Prep your fillings. Cook your veggies or other add-ins. Saute or steam veggies, chop spinach, prep any cheese, etc. Do not use raw veggies!
Assemble. When the crust is golden, pour half of the custard and half of the cheese on the bottom layer. Add your veggies, greens, herbs, then add the other half of the cheese and pour the remaining custard over top. Give the pan a little shake.
Bake. Place the quiche on the lower rack of a 350F oven and bake 45-60 minutes until puffed and golden with a just slight wobble in the middle. Give it a jiggle. The quiche is best slightly underdone. If your quiche is getting too dark, tent with foil or lower the heat to 325F.
Cool. Let cool 20 minutes before serving. Quiche can be served warm or chilled, or at room temp.

Notes

Store the Quiche in the fridge for up to 4 days, covered, or wrap tightly and freeze for up to 3 months. Quiche can be made ahead and reheated.

Nutrition

Serving Size:
Calories: 399
Sugar: 2.7 g
Sodium: 544.4 mg
Fat: 32 g
Saturated Fat: 18.8 g
Carbohydrates: 17.4 g
Fiber: 2.6 g
Protein: 12.8 g
Cholesterol: 176.9 mg