Quiche Du Jour Recipe

Make the crust

In a medium bowl, whisk together 1 1/2 cups flour and 1/4 tsp salt. Cut 6 tbs cold unsalted butter into small cubes and work into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits remaining. Drizzle in 3 tbs cold water, mixing gently until dough just comes together. Gather into a disk, wrap in plastic, and chill for at least 30 minutes.

Prebake the crust (blind bake)

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle and fit into a 9-inch tart or pie pan with 1-inch sides. Trim and crimp edges. Prick the bottom a few times with a fork, line with parchment, fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, and bake 6–8 more minutes until edges are lightly golden. Reduce oven to 350°F (175°C). Brush the inside of the hot crust lightly with 1 tbs melted butter if desired to help prevent sogginess; let cool slightly.

Prepare fillings (if using)

If adding caramelized onions: thinly slice 2 medium onions and cook in 1 tbs butter over medium-low heat, stirring occasionally, until deeply golden and sweet, about 25–30 minutes; cool. If adding bacon or ham: cook or warm and chop to yield about 3/4 cup. If adding spinach: sauté briefly, squeeze out excess moisture and chop to measure 1/2 cup. Ensure all fillings are cooled and well-drained so custard doesn't become watery.

Make the custard

In a large bowl, whisk together 4 large eggs, 1 1/2 cups half-and-half (or milk), 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg (optional) until smooth and slightly frothy. Stir in 1 cup grated gruyere or swiss cheese.

Assemble and bake

Arrange the prepared fillings (caramelized onions, bacon/ham, spinach—use any combination) evenly in the prebaked crust. Pour the custard over the fillings and cheese, leaving 1/4 inch from the rim. Gently tap the pan to release air bubbles and settle the custard. Bake at 350°F (175°C) until the center is set but slightly wobbly, about 30–35 minutes. Rotate halfway through for even browning. If the crust edges brown too quickly, tent with foil after 20 minutes.

Rest and serve

Remove quiche from oven and cool on a wire rack for 10–15 minutes to finish setting. Slice into 6 wedges. Serve warm or at room temperature with your choice of soup of the day or the petite salad.

In a small bowl or jar, whisk together 1 tbs red wine vinegar and 2 tbs extra-virgin olive oil. Season with salt and black pepper to taste. In a salad bowl, combine 4 cups mixed salad greens, 1/2 cup halved cherry tomatoes and 1/2 cup thinly sliced cucumber. Drizzle dressing over the salad and toss gently to coat. Serve immediately alongside a slice of quiche.