Quiche & Salad Recipe

Preheat and prepare crust

Preheat oven to 375°F (190°C). If using a store-bought crust, unroll into a 9-inch pie dish, press to fit, and trim excess. Crimp edges. Prick the bottom several times with a fork. For a crisper crust, line crust with parchment and fill with pie weights or dried beans and blind-bake for 12 minutes; remove weights and bake 5 more minutes until just set and slightly golden. If using homemade crust, blind-bake the same way.

Prepare fillings

Heat 1 tablespoon butter or oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more. For the meat quiche: add diced cooked bacon or ham and stir until heated through, 1–2 minutes; remove from heat. For the spinach quiche: add the chopped fresh spinach in batches, cooking until wilted and any excess moisture has mostly evaporated, about 3–4 minutes; squeeze in a towel or press in a sieve to remove excess liquid. Stir in chopped parsley and let the filling cool slightly.

Make custard

In a medium bowl, whisk together 4 large eggs, 3 cups whole milk, and 1/2 cup heavy cream until smooth. Whisk in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Stir in 1 1/2 cups shredded white cheddar.

Assemble and bake

Evenly distribute the cooled meat or spinach mixture over the par-baked crust. Pour the egg-cheese custard over the filling, gently pressing down any air pockets. Place the quiche on a rimmed baking sheet to catch any spills and bake at 375°F (190°C) for 35–45 minutes, or until the center is set (a knife inserted near the center should come out mostly clean) and the top is lightly golden. If the crust or edges brown too quickly, tent loosely with foil for the last 10–15 minutes.

Rest and serve

Remove quiche from the oven and let rest on a wire rack for at least 10–15 minutes to finish setting. Slice into 6–8 wedges and serve warm or at room temperature.

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and let cool.

In a large bowl, combine 6 cups mixed salad greens, 1.5 cups halved cherry tomatoes, cooled toasted walnuts, and 1/2 cup shredded white cheddar. Toss gently to combine.

In a small jar or bowl, combine 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning or sweetness as needed. (If using a jar, secure lid and shake vigorously.)

Dress the salad just before serving: drizzle desired amount over the salad and toss gently to coat. Reserve any extra dressing for another use (keeps refrigerated up to 5 days).