Quiche Du Jour Recipe

Mix dough

In a small bowl, combine the flour and a pinch of salt. Add the cold cubed butter and, using your fingertips or a pastry cutter, rub or cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 1–2 minutes).

Add the cold water, 1 teaspoon at a time, and gently bring the dough together just until it holds when pressed. Do not overwork. Form into a flattened disk about 3" diameter, wrap in plastic, and chill in the refrigerator for at least 30 minutes (can be refrigerated up to 24 hours).

Blind bake crust

Preheat oven to 375°F (190°C). Lightly flour a clean surface and roll chilled dough to about 1/8" thickness. Fit dough into a 4" tart/quiche pan with removable bottom, trimming excess and crimping edges as desired. Line the crust with parchment and fill with pie weights or dried beans. Bake for 10 minutes. Remove parchment and weights and bake an additional 5 minutes until the surface looks set and very lightly golden. Let cool slightly.

Prepare vegetables

While crust chills or bakes, heat 1 tsp olive oil in a small skillet over medium heat. Add minced shallot and sauté 1–2 minutes until softened but not browned. Add asparagus pieces and sauté 1–2 minutes until bright green and just tender. Remove from heat and let cool slightly.

Make custard

In a small bowl, whisk the egg, heavy cream, and milk until smooth. Stir in salt, pepper, and chopped fresh herbs.

Spread the softened goat cheese in an even layer on the bottom of the pre-baked crust (use the back of a spoon to flatten). Scatter the sautéed asparagus and shallot evenly over the goat cheese. Pour the egg-and-cream custard over the filling, leaving about 1/8" of headspace. Gently tap the tart pan on the counter to release air bubbles and settle the custard.

Bake quiche

Brush the exposed crust edge with the egg wash. Bake at 375°F (190°C) for 18–22 minutes, or until the custard is set but still slightly jiggly in the center and the top is lightly golden. If the crust edge browns too quickly, tent with foil.

Remove from oven and let cool on a wire rack for 10–15 minutes so the custard finishes setting. Garnish with a small pinch of extra fresh herbs before serving.

Run a thin knife around the edge to release the quiche from the pan. Serve warm or at room temperature. Store any leftovers refrigerated in an airtight container for up to 2 days; reheat gently in a 325°F (160°C) oven for 8–10 minutes.