Quiche

I love quiche because it makes for a satisfying but light meal at any time of the day,  and can accommodate whatever vegetable is in season or ingredients that are on hand.  However, I will rarely buy quiche, not just because of the predictably soggy crust and overcooked weepy filling, but because too many chefs use it as a garbage dump. It is not. A properly prepared quiche is a thing of beauty: a thoughtfully composed filling of meat or vegetables set inside a barely quivering and creamy custard that sits atop a buttery, crisp crust…it is just stylish,  sexy and utterly satisfying. 

The Crust

This crust uses a blend of butter and lard so the crust can be used for both savory and sweet recipes. Whole wheat pastry flour lends a nutty flavor and strength to the crust that, while flaky, tends to get soggy after a day. This recipe is larger than you’ll ever need at once but the dough can be frozen for a couple of months. Freeze in 8-10 ounce portions so you can roll and bake your pie crust in minutes.

13 ounces whole wheat pastry flour

13 ounces all-purpose flour

½ ounces salt

Whisk to combine dry ingredients

8 ounces butter, cubed and chilled

8 ounces lard, cubed and chilled

Add the butter to the dry ingredients first and mix, using the paddle attachment, on medium speed until very coarse crumbs forms. Add the lard and continue mixing on low speed until pea-sized crumbs form.

8 ounces cold water

2 ounces cider vinegar

Combine water and vinegar and with mixer running on medium speed, drizzle liquids over dry ingredients and continue mixing until a shaggy mass forms. Turn the dough onto a lightly floured surface and knead lightly until the dough comes together. Portion into 8 ounce balls, flatten, wrap and chill for at least 2 hours. This resting period allows the dough to relax so that it doesn’t “buck” as you roll it and shrink after baking.

To make the crust for one 10-inch quiche: roll the dough to 1/4 inch thick, line the pie tin and flute the edges, and freeze for 15 minutes. Prick the bottom of the dough lightly using the tines of a fork. Cover the shell with parchment paper and fill with dry beans or uncooked rice. Bake at 350F until edges of the crust are lightly browned. Remove the paper and beans, lower the oven heat to 350F and continue baking until the bottom of the crust looks dry and is fully baked.

The Custard

20 oz. milk

12 oz. cream

10.5 oz. eggs (or 6 large eggs)

Salt, pepper, and freshly grated nutmeg (to taste)

Whisk ingredients until combined.

The Filling

The beauty of a quiche is that the filling can be whatever your taste buds desire. Because vegetables cook at different rates, it is best to cook them separately and combine them when you are ready to assemble the quiche filling. Don’t forget to season the vegetables with salt and pepper as you cook them. Suggestions: potato, leek, bacon // chevre, roast tomato, asparagus // brussel sprouts and parmesan cheese.

3 cups of vegetables or meat, cooked and cooled to room temperature

The Quiche

1 10-inch pie crust, baked and cooled

2-3 cups quiche custard mix

3 cups filling

Place the filling in the quiche shell. Pour the custard mix slowly over the filling, allowing the liquid to fill the gaps in between the vegetables. Bake at 350 just until the center of the quiche is set. Cool thoroughly before serving. (If you want to cut the quiche into neat and pretty slices, chill the quiche overnight and reheat before serving.)