It's about time quiche reclaimed its spot in the brunch hall of fame. This version is especially delicious: Eggs in the crust make it tender and sturdy, so it's practically foolproof.
The filling starts with a classic custard that includes only three ingredients - whole milk, cream and eggs (plus salt and pepper), making it ultrarich but not heavy. It is versatile, too, taking kindly to flavor improvisations. I like it best baked in a deep springform pan, for the ultimate ratio of custard to crust. If you prefer, divide the custard between two pie plates. Either version is guaranteed to win rave reviews.
Active Time: 45 minutes
Total Time: 6 hours
Servings: 8 to 10
This recipe makes enough for one quiche baked in a 9-inch springform pan, or two quiches baked in 8- or 9-inch pie plates.
1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
1 large egg, plus 1 large egg yolk
3 tablespoons ice water
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
CRUST: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours. Let sit at room temperature until pliable, then roll out dough. Trim, freeze and prebake as directed below.
1. Fit dough into pan.
Roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
2. Trim and freeze.
Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
3. Prebake crust.
Heat oven to 400 F. Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
4. Prepare filling.
Reduce oven to 375 F. Whisk eggs until smooth, then whisk in remaining ingredients until well combined. Mix in any variation ingredients listed below.
5. Pour into crust.
Pour custard mixture into cooled crust, stopping just short of top. (If making in 2 pie plates, divide evenly between crusts.) You may not need to use all of custard; be careful not to overfill.
6. Add toppings and bake.
Add any toppings. Bake 10 minutes; reduce oven to 325 F. Bake until filling is just set, and no longer, for the silkiest texture. Let cool about 1 hour before serving.
We recommend serving quiche the day it is baked (when the crust is at its very best), but you can also make it ahead, refrigerate and then reheat it in a 325 F oven until it's warm throughout. This custard holds up beautifully for days. Any leftover slices can also be enjoyed at room temperature - or even straight out of the refrigerator.
PICK YOUR PAN: A springform pan may not be an obvious choice for making quiche, but it produces a luxuriously lofty custard with ample room for fillings. Baked in a pie plate, quiche has a more traditional profile.
AS YOU LIKE IT
Follow the recipe for each of the variations below. If using pie plates, unless otherwise noted, divide add-ins and toppings between the two crusts. PLEASE NOTE: IF USING PIE PLATES, BBAKE 10 MINUTES AT 375 F°, THEN 30 MINUTES AT 325 F°. IF USING A SPRINGFORM PAN, FOLLOW THE BAKING DIRECTIONS LISTED WITH EACH VARIATION.
1. PURÉED PEAS AND MINT
Steam 8 ounces fresh green peas (or 1 1/2 cups frozen) with 1/2 cup packed fresh mint leaves until tender. Blend peas and mint with 1/2 cup steaming liquid and 1/2 teaspoon coarse salt until smooth. Mix into filling; pour into crust(s). Bake 10 minutes at 375 F, then about 1 hour, 10 minutes at 325 F .
2. BACON AND SCALLION
Pour filling into crust(s). Top with 3 thinly sliced scallions and 4 slices crumbled cooked bacon. (If making 2 quiches, double amounts.) Bake 10 minutes at 375 F, then about 1 hour at 325 F.
3. FRESH HERBS
Pour filling into crust(s). Arrange 1/2 cup packed small herb sprigs, such as chervil and dill, on top. (If making 2 quiches, double amount.) Bake 10 minutes at 375 F, then about 55 minutes at 325 F.
4 CHERRY TOMATOES AND PECORINO CHEESE
Mix 1/4 cup plus 2 tablespoons finely grated pecorino cheese into filling; pour into crust(s). Top with 1 tablespoon grated pecorino and 8 halved cherry tomatoes, cut-side up. (If making 2 quiches, double amounts of toppings.) Bake 10 minutes at 375 F, then about 1 hour at 325 F.
5. SPINACH AND GRUYÈRE CHEESE
Pour filling into crust(s). Press 6 cups lightly packed spinach (stems trimmed) into custard(s), leaving some poking out from top. Sprinkle with 1/2 cup grated Gruyère cheese. Bake 10 minutes at 375 F, then about 1 hour at 325 F.
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