Quiche Du Jour Recipe

Make crust

In a large bowl combine flour and 1/2 tsp kosher salt. Add cold cubed butter and cut in with a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized butter bits. Sprinkle ice water 1 tablespoon at a time and gently toss with a fork until dough just comes together when pinched. Do not overwork.

Form dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Preheat oven to 375°F (190°C). On a lightly floured surface roll out chilled dough to a 12-inch circle about 1/8 inch thick. Fit into a 9-inch tart pan with removable bottom (or 9-inch pie dish), trim and crimp edges. Prick the bottom lightly with a fork.

Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, brush crust lightly with 1/2 tsp olive oil to prevent sogginess, then bake 8–10 minutes more until lightly golden. Remove and let cool slightly.

Prepare add-in

If using leeks: slice white and light-green parts, rinse, and sauté in 1 tbsp butter over medium heat until soft, about 6–8 minutes. If using onions: thinly slice and caramelize in butter over medium-low heat until deep golden, 20–25 minutes. If using ham: dice and gently warm in a pan 2–3 minutes. Set aside and let cool slightly.

In a mixing bowl whisk together 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, 3/4 tsp salt, 1/2 tsp pepper and 1/8 tsp nutmeg until smooth and a little frothy.

Scatter 1 cup grated gruyère evenly into the prebaked crust, then distribute the cooked add-in (about 1 cup) over the cheese.

Pour the egg-cream mixture slowly into the crust over the cheese and add-in, leaving a little space at the top. Gently tap the pan on the counter to release any large air bubbles.

Bake at 375°F (190°C) for 30–35 minutes, or until the filling is set around the edges and slightly jiggly in the center (it will continue to set while resting). The top should be lightly golden.

Remove quiche from oven and cool on a rack for 10–15 minutes before slicing. This helps the filling finish setting.

While the quiche bakes, make the vinaigrette. In a small bowl or jar combine 2 tbsp champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp minced shallot, 1/2 tsp salt, and 1/4 tsp pepper. Whisk to combine.

Slowly whisk in 3 tbsp extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning—add a touch more honey for sweetness or more vinegar for brightness.

Place 4 cups mixed young salad greens in a large bowl. Just before serving, toss the greens lightly with enough champagne vinaigrette to coat (about 2–3 tbsp dressing).

Serve each warm slice of quiche with a generous handful of dressed young greens on the side or atop the slice for a composed plate.