Quiche Recipe

Make dough

Combine flour, sugar, and salt in a large bowl. Cut cold unsalted butter into small cubes and add to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add water and chill

Sprinkle cold water, 1 tablespoon at a time, over the flour-butter mixture, and gently bring dough together with a fork until it just holds when squeezed. Do not overwork. Shape into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Blind bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 11-12 inch circle and fit into a 9-inch (23 cm) tart/quiche pan with removable bottom, pressing into edges. Trim excess. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 5-7 minutes until lightly golden. Reduce oven to 350°F (175°C) for filling.

Prepare fillings

If using vegetables (like spinach, mushrooms, or onions), sauté in 1 tablespoon olive oil or butter over medium heat until moisture has evaporated and vegetables are tender (about 4-6 minutes). Season lightly with a pinch of salt. If using pre-cooked meats, warm through and drain any excess fat.

Make custard

In a medium bowl whisk together 4 eggs, whole milk, heavy cream, salt, pepper and nutmeg until combined and slightly frothy.

Assemble and bake

Sprinkle half of the grated Gruyère evenly over the pre-baked crust. Spread the prepared vegetables (or chosen filling) over the cheese, then top with remaining cheese. Pour the egg-cream mixture slowly into the crust, allowing it to settle without overflowing (leave about 1/4-inch headroom). Place quiche on a baking sheet and bake at 350°F (175°C) for 30-35 minutes, or until the center is set but slightly jiggles and a knife inserted near center comes out clean. If the crust edges brown too quickly, tent with foil.

Rest

Remove quiche from oven and let rest on a rack for 10-15 minutes before slicing. This helps the custard finish setting for cleaner slices.

Make vinaigrette

In a small bowl whisk together lemon juice, honey, Dijon mustard, salt, and poppy seeds. Slowly drizzle in olive oil while whisking until emulsified.

Toss fruit

Combine mixed fresh fruit in a bowl. Dress with vinaigrette just before serving and toss gently to coat. Taste and adjust sweetness or acidity with a little extra honey or lemon if needed.

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a muffin tin or grease one 4-inch muffin cup if making a single muffin portion.

Mix dry and wet

In a bowl whisk together flour, baking powder, sugar, and salt. In a separate bowl whisk milk, oil (or melted butter), egg, and vanilla. Pour wet ingredients into dry and stir briefly until just combined; a few lumps are fine. Fold in blueberries if using.

Bake

Scoop batter into the prepared tin (for one muffin fill one large muffin cup) and bake 15-18 minutes or until a toothpick inserted into center comes out clean and top is golden. Cool slightly before serving.