Quiche & Mixed Green Salad Recipe

Make the crust

In a medium bowl combine 1.25 cups all-purpose flour and 0.25 tsp salt. Add the 6 tbs cold cubed unsalted butter and cut in with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle in 2 tbs ice water, toss with a fork, adding up to 1 additional tablespoon if needed, until dough just comes together. Gather into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Prebake crust

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch circle and fit into a 9-inch tart pan or pie dish, trimming and crimping edges. Prick base lightly with a fork. Line dough with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake an additional 6–8 minutes until edges are lightly golden. Reduce oven to 350°F (175°C).

Prepare custard

In a medium bowl whisk together 4 eggs, 1 cup half-and-half, 0.5 cup milk, 0.5 tsp salt, and 0.25 tsp black pepper until smooth. Stir in 1 cup grated Gruyère or cheddar cheese. Set aside.

Assemble and bake

If using sautéed filling (see next section), spread it evenly in the prebaked crust. Pour custard mixture over filling, gently shaking to level. Bake at 350°F (175°C) for 30–35 minutes, or until custard is set but still slightly wobbly in center and top is lightly golden. Let rest on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.

Heat 1 tbs olive oil or butter in a skillet over medium heat. Add 0.5 chopped yellow onion and sauté 3–4 minutes until translucent. Add 1 cup sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 2 cups chopped spinach and cook until wilted, 1–2 minutes. Season with 0.25 tsp salt and 1/8 tsp black pepper. Remove from heat and let cool slightly before spreading into prebaked crust.

Heat 1 tbs olive oil or butter in skillet over medium heat. Add 0.5 cup sliced leek and sauté 3–4 minutes until softened. Add 0.75 cup diced cooked ham and stir until warmed through, 1–2 minutes. Remove from heat and distribute evenly in prebaked crust before pouring custard.

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 0.5 cucumber thinly sliced, 0.5 cup halved olives, and 0.25 thinly sliced red onion (if using). Toss gently to combine.

In a small bowl or jar whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 0.5 tsp honey (optional), 0.25 tsp salt, and 0.125 tsp black pepper until emulsified. Taste and adjust seasoning. Just before serving, drizzle vinaigrette over salad and toss to coat.

Slice quiche into 6–8 wedges. Plate a wedge with a generous portion of dressed mixed green salad. Leftover quiche can be refrigerated for up to 3 days and reheated gently in a 325°F (160°C) oven until warmed through.