Quiche Of The Day Recipe

Make the dough

In a medium bowl, whisk together 1.25 cups all-purpose flour and 1/4 tsp salt. Add 6 tbs cold cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add water and chill

Sprinkle 2 tbs ice water over the flour-butter mixture and gently stir with a fork until the dough just comes together. If it’s still dry, add up to 1 more teaspoon of ice water. Gather into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours).

Blind-bake shell

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle and fit into a 9-inch (23 cm) tart pan or pie dish with removable bottom, pressing gently to line the pan. Trim excess dough and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, brush crust interior lightly with 1 tsp melted butter, and bake an additional 8–10 minutes until lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).

Sauté aromatics and vegetables

While crust chills or bakes, heat 1 tbs olive oil in a skillet over medium heat. Add 1 finely chopped shallot and cook 2–3 minutes until softened. Add 1 cup sliced mushrooms and cook until they release moisture and begin to brown, about 4–5 minutes. Add 2 cups chopped baby spinach and cook just until wilted, about 1–2 minutes. Season with a pinch of salt and a few grinds of black pepper. Remove from heat and let cool slightly.

Prepare protein (optional)

If using bacon or ham, ensure 3 tbs chopped cooked bacon or ham is ready and evenly distributed. If using bacon, cook until crisp, drain on paper towel, and chop.

Whisk custard

In a medium bowl, whisk together 4 large eggs until combined. Whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Stir in 3/4 tsp salt, 1/2 tsp black pepper, and 1/8 tsp ground nutmeg. Taste and adjust seasoning lightly.

Assemble quiche

Sprinkle half (about 1/2 cup) of the 1 cup grated Gruyère evenly over the prebaked crust, then layer the sautéed vegetables and the 3 tbs chopped bacon or ham in an even layer. Sprinkle the remaining grated Gruyère and 1/4 cup grated Parmesan over the top. Slowly pour the egg-milk mixture over the filling, leaving about 1/4 inch of space at the top of the crust. Gently press any floating vegetables down so they are covered by custard.

Bake

Place the assembled quiche on a baking sheet and bake in the preheated 350°F (175°C) oven for 30–35 minutes, or until the center is set but still slightly wobbly and the top is golden. If the crust browns too quickly, cover the edges with foil.

Rest and serve

Remove quiche from oven and let rest on a rack for 10–15 minutes to finish setting. Run a knife around the edge, release from pan if using removable-bottom tart pan, slice, and serve warm or at room temperature.

Optionally brush the warm crust edge with the remaining 1 tsp melted butter for shine and extra flavor before serving.