Quiche Of The Day* Recipe

Make the crust

In a medium bowl combine 1.5 cups all-purpose flour and 0.25 tsp salt. Cut 0.5 cup cold cubed butter into the flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Add 3 tbs cold water, 1 tablespoon at a time, tossing until dough just comes together. Do not overwork. Shape into a disc, 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 12-inch circle and fit into a 9-inch (23 cm) pie dish or tart pan, trimming excess and crimping edges. Prick the base lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, and bake 8–10 minutes more until lightly golden. Remove and reduce oven to 350°F (175°C).

Prepare filling base

If using sautéed vegetables: melt 1 tbs butter in a skillet over medium heat. Add prepared vegetables (spinach & sliced mushrooms) totaling 1 cup and cook until vegetables are tender and excess moisture has evaporated; season lightly with salt and pepper. If using cooked meat filling: cook 3–4 slices of bacon until crisp, drain and chop; sauté 1/2 cup thinly sliced onion in the bacon fat until caramelized. Drain on paper towels. Ensure the filling is not wet (pat dry) so quiche doesn’t become soggy.

Make custard

In a bowl whisk together 4 large eggs, 1 cup whole milk, 0.5 cup heavy cream, 0.5 tsp salt, 0.25 tsp black pepper and 1/8 tsp freshly grated nutmeg (optional) until homogeneous.

Assemble and bake

Scatter 1 cup grated cheese evenly over the pre-baked crust. Spread the prepared 1 cup filling (vegetable or meat) over the cheese. Pour the egg-milk custard over filling, filling to about 1/4 inch from the top. Tap gently to release any air bubbles. Bake in 350°F (175°C) oven for 30–35 minutes, or until top is set and lightly golden and a knife inserted near the center comes out clean. Let cool 10–15 minutes before slicing.

Make the dressing by whisking together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp salt and 1/8 tsp black pepper until emulsified. Toss 4 cups mixed salad greens with the dressing just before serving so leaves remain crisp. Taste and adjust seasoning to taste.

Par-cook potatoes

Place 1 lb diced potatoes in a pot, cover with cold salted water and bring to a boil. Cook 5–7 minutes until just tender but not falling apart. Drain and let steam-dry for a few minutes.

Pan-fry

Heat 2 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add 0.5 cup diced yellow onion and cook 1–2 minutes until starting to soften. Add the par-cooked potatoes in a single layer. Let cook undisturbed for 3–4 minutes to form a crust, then toss/stir and continue to cook 8–10 minutes, stirring occasionally, until potatoes are golden and crisp. Season with 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.75 tsp salt and 0.25 tsp black pepper. Stir in 1 tbs chopped fresh parsley, if using, and remove from heat.