Quiche Royale Recipe

Make dough

In a large bowl whisk flour and 1/2 tsp salt. Add cold cubed butter and shortening. Using a pastry cutter or fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add water and chill

Sprinkle ice water 1 tablespoon at a time, tossing gently, until dough just comes together when pressed (about 3 tablespoons). Do not overwork. Form into a flat disk, wrap in plastic, and chill at least 30 minutes.

Blind bake

Preheat oven to 400°F (200°C). Roll chilled dough on a floured surface to fit a 9-inch tart/quiche pan. Press into pan, trim edge, chill 10 minutes. Line crust with parchment, fill with pie weights or dried beans and bake 15 minutes. Remove weights and parchment, brush bottom lightly with beaten egg or fork to prevent sogginess, then bake an additional 6–8 minutes until lightly golden. Reduce oven to 350°F (175°C) for filling bake.

Prepare vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced shallot and cook until translucent, 2 minutes. Add baby spinach, season with 1/2 tsp salt and 1/4 tsp pepper, cook until wilted and any liquid evaporates, about 2–3 minutes. Transfer to a bowl to cool slightly; squeeze out excess moisture.

Make custard

In a mixing bowl whisk together 4 eggs, 1 cup half-and-half, 1/2 cup milk, 1/4 tsp salt, 1/4 tsp pepper and 1/8 tsp nutmeg until smooth.

Assemble and bake quiche

Evenly scatter the wilted spinach and sautéed shallot in the pre-baked crust. Sprinkle 1 cup grated gruyère and 1/2 cup crumbled goat cheese over the spinach. Pour the egg-cream custard into the crust to just below the rim. Bake at 350°F (175°C) for 30–35 minutes until custard is set but slightly jiggly in center and top is lightly golden. Let rest 10 minutes before slicing.

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice and 1/4 tsp salt in a small bowl. Taste and adjust lime or salt. Let sit at room temperature for at least 10 minutes to meld flavors.

Clarify butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted; keep warm but not hot.

Emulsify

In a heatproof bowl whisk together 3 egg yolks, 1 tablespoon lemon juice and 1 teaspoon hot water. Place bowl over (not touching) simmering water — a double boiler — and whisk constantly until mixture thickens and becomes pale and ribbon-like (about 2–3 minutes). Remove from heat.

Finish hollandaise

Slowly drizzle warm melted butter into the yolk mixture while whisking continuously to create a smooth emulsion. Whisk in 1/4 tsp salt and 1/8 tsp white pepper or pinch cayenne. Keep warm in a thermos or over very low heat (avoid overheating which will break the sauce).

Whisk together 1/2 cup sour cream, 1 teaspoon minced chipotle, 1/2 teaspoon adobo sauce, 1/2 tablespoon lime juice and 1/8 tsp salt until smooth. Adjust chipotle to taste for heat. Chill until ready to serve.

Poach eggs

Bring a wide shallow pot of water to a gentle simmer and add a tablespoon of vinegar if desired. Crack each egg into a small ramekin. Create a gentle whirlpool and slip eggs in one at a time. Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Remove with a slotted spoon and drain on paper towels. Season lightly with 1/4 tsp sea salt divided among eggs.

Slice avocado

Halve and pit the ripe avocado, peel and thinly slice. Toss slices with a few drops of lime juice if desired to prevent browning.

Plate the Quiche Royale

Cut the quiche into 4 equal wedges. Place a wedge on each plate. Add 3–4 slices of avocado beside or on top of each slice. Spoon 2 tablespoons pico de gallo over the avocado. Place one poached egg gently atop each wedge. Spoon 2–3 tablespoons hollandaise over the egg and quiche. Drizzle 1 tablespoon chipotle cream around or in a thin line over the plate. Garnish with microgreens or chopped chives. Serve immediately.