Chef's Quiche Recipe

Make dough

In a medium bowl combine flour and salt. Add cold cubed butter and use a pastry cutter or your fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Drizzle cold water, 1 tablespoon at a time, over the flour-butter mixture and gently mix just until dough comes together when pressed. Do not overwork.

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

Blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 11-inch circle and fit into a 9-inch (23 cm) quiche or tart pan with removable bottom. Trim excess and crimp edge. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment and bake 6–8 more minutes until lightly golden. Reduce oven to 350°F (175°C).

In a mixing bowl whisk together the eggs, whole milk, heavy cream, salt, pepper, and nutmeg until smooth and slightly frothy. Set aside.

Heat olive oil in a medium skillet over medium heat. Add diced onion and cook 3–4 minutes until softened and translucent.

Add sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Add chopped spinach and cook 1–2 minutes until wilted. Remove from heat and let cool slightly.

If using bacon, ensure it is cooked and crumbled; if using ham or prosciutto, dice into small pieces. Stir the cooked and cooled vegetables together with the bacon/ham and grated cheese to combine.

Scatter the cooled mix-in mixture evenly over the pre-baked crust, distributing solids so the custard will fill gaps.

Carefully pour the egg and cream mixture over the fillings in the crust, filling to about 1/4 inch below the rim. Gently tap the pan on the counter to release any air bubbles and to help fillings settle.

Place quiche on a baking sheet and bake in the preheated 350°F (175°C) oven for 30–35 minutes, or until the custard is set but still slightly jiggly in the center and a knife inserted near the center comes out clean.

If the crust edge browns too quickly, cover the rim with foil. For a more browned top, broil 1–2 minutes at the end, watching carefully.

Remove quiche from oven and let rest on a wire rack for 10–15 minutes before slicing. Garnish with sliced chives and additional black pepper to taste.