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Quiche Recipe

Name: Midnight Coffee & Cafes Quiche Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.25 cups all-purpose flour; 0.5 cups cold unsalted butter, cubed; 2 tbs cold water; 1 tbs ice (optional, for keeping water cold); 0.25 tsp salt; 4 count large eggs; 1 cups whole milk; 0.5 cups heavy cream; 1 cups grated Gruyère or cheddar cheese; 0.75 tsp salt; 0.5 tsp black pepper, freshly ground; 0.125 tsp fresh nutmeg, grated (optional); 0.5 cups cooked bacon or pancetta, chopped; 0.5 cups sautéed spinach, well-drained; 0.5 cups sautéed mushrooms; 0.5 cups caramelized onions; 1 tbs butter, melted (for brushing crust); 1 tbs fresh herbs (chives or parsley), chopped

Inspired by Midnight Coffee & Cafe

Time1h 30m

Serves6

Fresh hand crafted quiche locally made and delivered every day.

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Ingredients

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Crust

1 1/4 cups 00 bread flour

1/2 cups cold unsalted butter, cubed

2 tbs cold water

1 tbs ice (optional, for keeping water cold)

1/4 tsp Celtic sea salt

Filling

4 count Large eggs

1 cups whole milk

1/2 cups Heavy cream

1 cups grated Gruyère or cheddar cheese

3/4 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/8 tsp fresh nutmeg, grated (optional)

Filling Add-ins (choose combination totaling about 1.5 cups)

1/2 cups cooked bacon or pancetta, chopped

1/2 cups sautéed spinach, well-drained

1/2 cups sautéed mushrooms

1/2 cups caramelized onions

Finishing

1 tbs butter, melted (for brushing crust)

1 tbs fresh herbs (chives or parsley), chopped

Method

Crust

Make the dough

In a large bowl, whisk together 1.25 cups flour and 0.25 tsp salt. Add 0.5 cup cold cubed butter and cut it into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add water and form

Sprinkle 2 tablespoons cold water (kept cold with optional ice) over the flour-butter mixture, tossing gently with a fork until dough just comes together. If dry, add up to 1 additional tablespoon water. Do not overwork.

Chill

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

Roll and blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle and transfer to a 9-inch (23 cm) tart or pie pan. Trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, brush inside crust lightly with melted butter, then bake 8–10 more minutes until dry and just beginning to brown. Remove from oven and reduce oven temp to 350°F (175°C).

Filling

Prepare add-ins

While crust chills or during blind-bake, prepare chosen add-ins (total about 1.5 cups): cook and chop bacon or pancetta until crisp and drain on paper towels; sauté mushrooms until moisture evaporates; sauté spinach and squeeze out excess liquid; caramelize onions slowly until golden brown. Set aside and cool slightly.

Mix custard

In a medium bowl, whisk together 4 large eggs, 1 cup whole milk, 0.5 cup heavy cream, 0.75 tsp salt, 0.5 tsp freshly ground black pepper, and 1/8 tsp grated nutmeg (optional) until smooth and slightly frothy.

Assemble quiche

Sprinkle 1 cup grated cheese evenly over the blind-baked crust. Distribute chosen add-ins evenly over the cheese (example: 1/2 cup bacon + 1/2 cup sautéed spinach + 1/2 cup mushrooms). Carefully pour the egg-cream mixture over the fillings, leaving about 1/4 inch from the rim to avoid overflow.

Bake

Place quiche on a baking sheet to catch drips and bake at 350°F (175°C) for 35–40 minutes, or until the center is set but still slightly wobbly (internal temp about 165°F / 74°C). If the crust or top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove quiche from oven and let rest on a wire rack for at least 15 minutes to fully set the custard before slicing.

Finishing

Finish and serve

Brush the exposed crust rim lightly with the remaining melted butter for shine. Sprinkle chopped fresh herbs over the top. Slice into 6–8 wedges and serve warm or at room temperature.