Quiche Du Jour Recipe

Make crust

In a bowl or food processor, combine 1.5 cups all-purpose flour and 0.25 tsp salt. Add 6 tbs cold cubed unsalted butter and cut in (or pulse) until mixture resembles coarse crumbs with pea-sized pieces. Drizzle in 3 tbs ice water, 1 tbs at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Preheat oven

Preheat oven to 375°F (190°C).

Blind-bake crust

On a lightly floured surface, roll chilled dough to a 12-inch circle and fit into a 9-inch deep-dish tart or pie pan, pressing into corners. Trim excess and crimp edges. Chill crust 10 minutes. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, then remove weights and parchment and bake 5–7 more minutes until edges are lightly golden. Let cool slightly.

Prepare vegetables

While crust chills, heat 1 tbs olive oil and 1 tsp butter in a skillet over medium heat. Add 0.5 small diced yellow onion and sauté 3–4 minutes until translucent. Add 1 cup sliced mushrooms and cook 4–5 minutes until browned and moisture evaporates. Add 1 minced garlic clove and cook 30 seconds. Add 3 cups packed fresh spinach and cook until wilted, about 1–2 minutes. Season vegetables with 0.5 tsp salt and 0.25 tsp black pepper. Transfer to a bowl to cool slightly and squeeze out any excess liquid from the spinach.

Make custard

In a large bowl, whisk together 4 large eggs, 1 cup whole milk, and 0.5 cup heavy cream until smooth. Stir in 1.25 cups grated Gruyère (reserve 2 tbs for topping), 0.125 tsp grated nutmeg (optional), and a pinch more black pepper.

Assemble

Scatter the sautéed vegetables evenly over the pre-baked crust. Pour the egg and cheese custard over the vegetables, pressing gently to remove any air pockets. Sprinkle the reserved 2 tbs grated cheese over the top. Brush the crust edge with egg wash.

Bake quiche

Bake at 375°F (190°C) for 30–35 minutes, until custard is set but still slightly jiggly in the center and the top is light golden. If the crust or top browns too quickly, tent loosely with foil.

Rest

Remove quiche from oven and let rest on a rack 10–15 minutes before slicing to allow custard to set fully.

Assemble salad: In a large bowl combine 4 cups mixed salad greens, 0.75 cup halved cherry tomatoes, 0.5 cup thinly sliced cucumber, and 0.25 cup thinly sliced red onion.

Make dressing: In a small bowl or jar whisk together 3 tsp extra-virgin olive oil, 1 tsp red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.125 tsp salt, and 0.0625 tsp black pepper until emulsified.

Dress salad: Just before serving, drizzle the dressing over the salad (use about half for dressing and reserve the rest) and toss gently to combine. Taste and adjust seasoning if necessary.

Slice and serve: Cut the quiche into 6 equal slices. Serve each slice with a portion of the dressed house salad on the side. If desired, warm plates and finish with a light drizzle of extra-virgin olive oil over the salad or a grind of fresh black pepper over the quiche.